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I'm also curious if there is currently a phone on the market that isn't "manufactured in Chinese labor camps?" Not arguing, honestly curious.

By default, the homebrewtalk app for iPhone has that signature turned on.

FWIW, I just pitched a 1L starter of Wyeast American Lager 2035 a week ago Sunday evening (on 3/31) into temp-controlled freezer at 10C (50F) wort at 1.034 OG. It took 48 hours (Tuesday evening) until I noticed bubbles in the airlock. The bubbles went steady until last night, so I took a...

Good point! Jamil goes over this in his Oatmeal Stout podcast, actually. His conclusion is that if you use flaked oats there is no need to mash them. If you use oats that haven't been prepped for homebrewing (say from the grocery), you'll need to mash them (they don't self-convert either...

You sure can! Just make sure there aren't any preservatives, vitamin C is okay too. I used plain old Motts with Vit C, turned out great!

Just wanted to chime in and say I have just made a 1 Gallon scaled down version of the original recipe with about half the called-for FCAJ. Bottled a week ago and just tried one to check carb level (still a little undercarbed). This stuff is fantastic! Especially for how quick of a turn-around...

Haha this is great! Will be starting my own 1 Gal batch this upcoming weekend!

Bottled my own recipe of an Octoberfest style ale. Sample was delicious. Can't wait for this to carb up and mature for the fall!

Haven't done it myself, but from what I've read, it shouldn't be much of a problem as long as you're using the Montrachet yeast, which doesn't need much headroom. Might want to put a piece of tape on there to prevent the cap from (un)screwing.

+1 When it's fully done, it'll be crystal clear. I've made two 1 gal batches, both cleared slowly and eventually made it to being as clear as the juice they originally came from by week 6 or so in primary.

Goes down nice and easy, huh? Glad to hear it turned out well for you, too! :mug:

Looks great! I like how you connected the sight gauge.

Ditto this. Also, it they're green, it could be some hops that made it into the fermenter. How long ago did you start this batch?

Too bad. I love hearing about and seeing how inventive people can be with things like this. Did you feel like McGyver?

Tell me you have a picture of this?!?

I think the general consensus says sweeten at serving, but you could also put a non-fermentable sugar like Splenda in, or pasteurize after putting in fermentable sugar.

Curious how this went? I just don't see it, but have a sister/Brother-In-Law that won't even taste my homebrew because drinking'd a 'sin.'

I made this (Extract) as my first brew ever and love it. Looks just like the pictures above and tastes great!

This was yesterday, but brewed a PM Octoberfest ale that I came up with on my own. Very exciting for me! A buddy brewed Cheese's Vanilla Caramel Cream Ale. A great evening!

Awesome! What did you do to cook the pumpkin and did you use the 2 30 oz cans? I'm trying to come up with a pumpkin/Octoberfest Ale and am curious how the pumpkin flavor comes out for you.