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Yeah, what I may try next time is something akin to that - I'll let the temperature rise up to around 70F for a day or two and then throw in a few hop pellets to give the CO2 some nucleation sites. After that bubbles off, I'll dry hop for real. It's odd - 3 of my last beers had this issue -...

I say "problem" because my beer has been ass-kickingly good. I built a fermentation chamber (into a kitchen cabinet, no less) loosely based on the "son of fermentation chiller" and with it I'm able to ferment at temperatures down to ~ 45F. So incredibly worth it for ales and lagers . . and I...

Funny you mention Sam Adams. . . I've found that those labels come off REAL easy after a quick soak. Not so with Harpoon labels. Those things are tough. I find myself choosing commercial beer (on the rare occasions that I buy it) by how easy the labels are to get off.

The son-of-fermentation chiller has been built. I had to adapt it quite a bit because I fit it into an unused kitchen cabinet. Seems to be working darn well - I've got a pilsner inspired by a recipe of Papazian's in it and temps are right where they need to be for the San Francisco Lager yeast...

Right. Looks like I'm building a son-of-fermentation chiller this week. Nice.

So - I bought a couple vials of the White Labs WLP810 San Francisco Lager Yeast. The problem is fermentation temperature - I'm going to have to ferment at 75F, because that's the temp the cellar is at and I don't have an easy way to lower temperatures (yet). White Labs says the optimum temp...

Howdy folks! I started brewing in '92 when I was a wee lad of 19. Rather than get a fake ID, I decided to just make beer myself. We had some great homebrew / potluck parties at UVM, for sure. I had to give it up for around 8 years until my living situation (and free time) stabilized, and...