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Well, i'm like 29 days past brewing this thing. And its only at 1.019. It tastes delicious, the blow off tube is still bubbling slowly and has been since brewing. So the starter I made a day earlier probably didnt have enough time to really take off. Or I should have added a little bit of...

I just noticed this. I have two of these. They freaking rule. Cleaning the keg is kind of a b*tch but it rules fermenting all in one spot (instead of 2 5G buckets). I modded mine a tiny bit and made it so I pump CO2 into the blow off tube port, then I attached tubing to the dip tube and...

I do have the O2 system from Williams Brewing. I love it. My friend was all "that thing is a waste of money!" but i got it anyways and I often see airlock activity hours after pitching and 5 or 6% beers get to 1.012 in like 3 days.. Makes Jack a happy boy. I still always let any beer sit in...

Very cool, thanks! I think I may leave out the spices. Or maybe like half as much orange peel and thats it.... And probably will go with Cascade and Amarillo then (LHBS is out of Citra and so is Hops Direct and freshhops.com doesn't stock it apparently). And no Carapils. Thanks man. If I...

1.5. 1.5 years ago. ONE POINT FIVE YEARS AGO. Jesus I'm not that old just yet.. I last brewed it ONE POINT FREAKING FIVE YEARS AGO.

I last brewed it like 15 years ago, and didnt take good enough taste notes regarding all the grains and what not. my notes basically just say "this freaking beer kicks ass!" ..not very helpful, but pretty radical.. I do remember thinking the spices didnt really come thru specifically, but...

This is adapted from BierMuncher's Sterling Gold. But I used Different hops and Wyeast 2112 California Lager. Came out super crisp and clean. Liked it a lot. But want to up the ABV. So I pretty much just doubled the grain bill and its at 7.5%. What you are seeing here is the doubled...

just my $0.02, i've NEVER used secondary.. ok maybe once or twice i've done HUGE imperial stouts... i'll transfer to secondary like 4 weeks after brewing.. otherwise i leave beer in the primary for 2 weeks, then dry hop if called for and leave it for another week, then keg (or probably...

Working on a Molasses, Cinnamon, Orange Peel Porter right now, ready just in time for December.. Not a huge 'Christmas Beer' guy, but figured I'd give this one a try.. Might even throw a vanilla bean in there just for good measure, becuase you know, 3 'spices' ins't enough, there probably...

eh do you not worry at all about infection if you just dump some junk in the primary? (it should be noted i never secondary and i only keg) and then it would have to sit another week or two huh becuase the yeast will still eat some of the sugar in the molasses yeah? i'm thinking molasses...

I'm about to do this Molasses Cinnamon Porter thing as a Christmas beer. Did it last year and it did not turn out how I hoped. I tend to under-shoot things in a recipe so they won't be overpowering and destroy what might be an otherwise good beer. So I used 1 cup Blackstrap Molasses the last...

I thought it was every 2 degrees above 60 was worth .001 on the hydrometer. Do I remember this wrong? Am I drunk (very possible)? Are the Bears taking care of the Lions right now (yes)? Or something like this? I am a little too distracted by the game to pinpoint the page in Charlie's book...

My OG says 1.044 @ 76degrees (nice light blonde ale, ~4%abv, 25ibu) I tend to stick with Papazian's book based on temp adjusting OG... A friend of mine does not believe what Charlie wrote in the book. What do you think?

Making a modified version of Biermuncher's Centennial Blonde right now (I'm using Simcoe so sadly it can't be called 'Centennial' anymore, stupid LHBS is out of Centennial so need to talk to HopsDirect asap) Anyways, got off work at noon today as a completely random Monday half day, and...

centennial is my favorite hop, hands down

I'd say no, dont pick a particular style. Unless you really like drinking that style. I did 5 extract batches before I got pissed off at extract and switched to AG only. Now its been about 18 months of AG only, and I will never EVER do another extract batch, ever. The great thing about this...

practice dude, practice. you got work to do, get started asap.. every weekend if possible, just get it done :rockin:

wow you are kind of all over the place. black patent (which is typically a porter or stout grain), pilsen extract, ipa hops.. you added 'cold' tap water into the wort. put into secondary after a week and added another packet of yeast.. stick around this site and you'll pick up a bunch of...

dude you are just doubling or tripling the amount of yeast before you pitch it into the wort. just to make sure there are plenty to get the job done quickly. thats really all it is. off flavors and all that too, etc., but essentially you are just making more yeast at home without having to...

do you hydrate the yeast first? do you have an oxygenation or aeration system? i hydrate and oxygenate, and i have fantastic results with that. so i would use one packet. if you dont hydrate or have oxygenation system, just throw two packets in there, no need to worry about contamination...