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--Bringing this one back-- Im about to make a trip to portland, or and am thinking a pelican case might be the way to go for bringing some bottles back home. Any thoughts? or reccomendations of what i should pick up out there?

I started a 2.5 gal batch of mead last week in a 6 gal carboy because i thought it would be a really active fermentation. I want to transfer it to my 3 gal carboy so i can start a beer in my 6 gal this week. Its still actively fermenting in the 6 gal but its not so active that the 3 gal would...

Good point here...Maybe someone could start a group that would encourage big chains like buffalo wild wings, applebees and chilis to start pouring true pints. they could even use it as a ad campaign to draw in those fellers that like to pay $3.50 for a "pint" of big 3 lite. this would make the...

what do ya'all think of this one? http://www.coleparmer.com/catalog/product_view.asp?sku=9020522

Should I allow it to ferment longer because of the lower temps? --Thanks for the responses, you guys are great--

I used SAFALE S-04

What are the consequences of fermenting at low temperatures. I've got an extra foreign stout coming up on 2 weeks in primary and the temps have been ranging from the high 50's to the low-mid 60's.(im cheap on my gas bill) I had assumed that low temps would just mean that it would take longer...

edit/delete: reposted elsewhere

And no, I do not jump out of helicopters like Ashton Kutcher...

U.S. Coast Guard Marine Science Technician...I've got 17 more years to save money to open a brewpub when I retire.

I looked at some of the home made wort chillers and I think I'll make one before my next batch. I guess I was just looking for an quick fix since I didnt think ahead. Thanks for the feedback and advice

I have two 6.5 gallon buckets(fermenter, bottling bucket), an auto siphon, 3 piece airlock, a bottle capper, that little bottle filling thing, and cleaning stuff. Is that what you were asking?

What if instead of cutting out the ice, I sanitize the outside of the jugs and put them in the full volume wort to cool it? This is sort of what I was doing by putting ice in sanitized bags. I also discovered my digital Taylor thermometer was way off, i guess it needs calibration which is B.S...

i found this thread on a search because i saw this same thing happening this morning when i woke up. rigged a blowoff and its all good...

i went to the grocery store, 20lbs ice added to my tub, fermenter is cooling. thanks :rockin:

i should also note that i made a second rookie mistake of aerating my wort while it was still hot...i guess you dont learn without making mistakes

I brewed my second batch today and i dont have a wort chiller. I thought it would be a good idea to do as much of a full volume boil as i could, until after i did it and realized i wouldnt be able to chill my wort quickly. right now its about 115'F. I put some ice in sanitized bags to get it...

Hey everyone, I started my first brew last weekend and now that its getting close to bottling time, I'm looking to get my ingredients for my next batch. Im looking to brew somthing similar to Guiness Extra Stout so it'll be fully conditioned for St. Pattys day. If anyone has any good recipes...