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Count me in! Cheers, Alex

@ biochemedic - thanks, that's where I usually fill to - good to know. I've done dry yeast, just not the selection I'd like and I'm with Qhrumphf - I just can't seem to get the steam up to start a starter the day before (usually because I'm at work or brew day is spontaneous). I certainly hear...

I was wondering that too. I use 6-gal BetterBottles but I've never marked the sides for volume - one more thing I need to do.

Thanks all, I figured I should probably just relax but I can be pretty A-type on occasion :o @ biochemedic - I've been really lucky was gifted a stand-up freezer upon moving into our current house. Couldn't pass up that kind of control so starters got pushed back. Then I was gifted a...

Hello All, I'm an extract brewer and I recently began to follow Mr. Malty's pitching rates for my brews. I've got a few questions that I hope you might shed some light on: 1) I'm pitching 2 - 3 vials of liquid yeast for the various brews, following Jamil's instructions. Not ready to...

I do 7 gallon boils on my electric rangetop - now, not a full-on roiling boil but I've been happy with the results. Takes about 1 hour to come up to boil. I usually put 5 gallons on and start the temp rising, steep my specialty grains in another gallon and then top up to my desired boil volume...

I've never done anything like it but... You might brew another porter and blend the two. Should cut back on the raspberry and, if you brew it slightly sweet, might help with the chocolate bitterness as well. Perhaps get a commercial example of a sweeter porter and try with various blends...

Interesting point - since you brought up MrMalty. Jamil recommends fermenting at 62°F for well balanced esters and phenols (from his book brewing 80 classic styles). Now, I've not done that myself; I usually do the 68-70°F for the esters. Just thought I'd throw it out there.

Give us some more details and perhaps we can help with that bite. I've been brewing with extract for the last 3 years, only one bad batch and that was a recipe malfunction (kit came with, I kid you not, 10oz of spices for a 5 gallon pumpkin beer - it smelt like a scented candle when we were...

Yeah, my buddy severed the tendon in his big toe dropping a glass carboy on it. Sadly, he no longer brews (still drinks like hell). Hope you heal quick!

As above, I usually bottle condition everything for at least 2 weeks. I had an IPA that didn't really come into its own for 2 months and a stout that took 4 months. If you're a details kinda guy take notes, those bottles will hit a peak flavour and then may start to go south. Good info if you...

Thanks for the input - I probably don't need the caps now but good to know they're out there. Cheers, Alex

Hey all, Just kegged our first beer on our new system. Everything is working fairly well after playing with the pressure but ... If we haven't poured in a few days (off camping or whatnot) is it recommended to clean the tap once back? Do you recommend wasting a 1/2 pint to get the...