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Charles (Big Kahuna) was a friend. We'd meet here on HBT around 2007-2008, and stayed connected through social media, and the occasional visit. He was a good guy, and we had fun times discussing life, family, and politics. Charles was also the editor of his small, hometown newspaper, a...

I did something similar, but just used standard gas QD's you'd buy at the hardware store. It makes it a lot easier to pull off the CO2 tank for refills, pushing beer from fermenter to keg, and (believe it or not) blowing out my sprinkler system in the fall. You really do want to put a check...

Thanks, but at that proof, I'll take a nice single-malt, or a good bourbon.

Simplify. Here's where I re-started from: Big pot, propane burner, late-addition extract brewing. I made some really good beer this way.

This is my favorite bottle, although at around 2l, it's more of a growler than a bottle. I picked it up at a DuClaw brewery/restaurant in MD on a business trip, and got it home intact (sans beer) in my luggage.

I routinely cold-crash for 24-48 hours under gas to carb and precipitate cold break at the same time, then add gelatin. This is a typical result:

I haven't had any clarity issues with no-chill beers. I do all the things I did before I stopped chilling my beer: whirlfloc for the last 10 minutes of the boil, ferment on the break, cold-crash, and fine with gelatin. This gives me nice-looking beer.

Good idea. You can also just put the kettle outside of the garage. I've brewed in temperatures down to 10F or so outdoors. Just be careful of the ice slick when you spill water on the driveway. One advantage: great boil off rate.

I use these containers. Yes, the sides suck in as the wort cools. I cool overnight (mostly, sometimes longer), and then pour everything, break and all, into a 6.5 gal. carboy through a sanitized funnel. My only complaints about the US Plastics containers are (1) they neck is too small to get...

Sorry. I did my bestest. :( Unfortunately, with all the holiday madness, I didn't have a good chance to do it either yesterday, before games started, or this morning. Blame it on JKFS. All it would have taken was an e-mail to say "sorry, guys, but I'm out", and I would've found a new owner...

OK, gang, I'm going to start tweaking rosters. All of JKFS' players are going back. Anybody who dropped players to acquire players dropped by JKFS will have those transactions reversed as well. Neko will manage JKFS as well as his team, but has pledged not to trade players between the two...

*sigh*

OK, you goons. Draft is TONIGHT, 9 PM Eastern. Othon, I need to know what's up with the Jackoffasaurs. You mentioned that your brother wasn't going to play, but I see trades between JKFS and DUDE. In or out? I've deleted one deadbeat team, so we're down to an 11-team roster. That may drop...

I still have two open teams. Draft day is Saturday. Quickly now, I need two people to step up to take them over. I've pestered my co-workers, but they're all lame. So, please, ask your friends, or PM me a valid e-mail address to take over one of our two open teams.

We have another team open. So, who wants to take over one of the teams for this season? PM me an e-mail address, and I'll send the invite, first one in gets it. Second one in is first in line for any other openings. Draft day is October 1, so there's not a ton of time left.

OK, we're at less than two weeks out. I see some activity with player movement, so folks, it's time to get ready for 'ockey. MattyIceGFunk: I PM'ed you. I need a real e-mail address to send you an invite for the league. I need to hear from you by 9/25, or I'll have to hand the slot off to...

In your position, I would do one of two things: if I were using different yeasts for the two beers, I'd just start the second beer in the carboy. There's less cleaning involved. If I were going to use the SAME yeast for both beers, I'd rack from the bucket to the keg, dump out about 1/2 of the...

Since you're a CO guy, I'd suggest finding out your water chemistry. Even if it's grocery store water, that's often just filtered tapwater from wherever it's bottled at. I know my Front Range water (Denver water, Marston Res.) is fairly high in sulfate, which accentuates hop bitterness over malt...

I've reached into a kettle full of cooled wort to unclog a dip tube before. I washed up, hit my arm from fingertips to elbow with sanitizer, and dove in. The beer turned out fine.

I have a Flanders Brown going in the basement that looked a bit like this. Don't dump. Taste it, and rack from under the dreck and bottle/keg when you like the flavor. Actually, kegging's probably a better choice. Wild ferments can keep going a LONG time, and bottle bombs can result.