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I use the no chill method. So hot wort to bucket, pitch yeast after 24 hours or so.

Usually the temperature you are carbing at, remember to keep it at a temperature that will not make the yeast dormant. So usually about what you fermented at.

So, just poured a glass of Hoppiness is an IPA and added a generous bit of sake. I have amarillo and simcoe dry hopping in the keg and they overpower any flavor added by the sake. There is a bit of an alcoholic kick on the aftertaste and it definitely has the 21% alcohol effects of the sake. I'm...

Tucker and Dale vs. Evil was pretty freaking funny, definitely worth a watch.

http://www.taylor-madeak.org/index.php/2008/02/29/how-to-make-sake-at-home-a-taylor-made-g One method of making delicious delicious sake. I have made 4 batches so far and i plan on continuing to make it. A sake infused IPA does sound pretty interesting. I may mix a glass of my IPA with some...

I just emptied out of couple of those that were full of old toys. Must convert to drying tub.

Equilibrium Rumble in the Bronx Police Story 1/2 Replacement Killers

I scrape with a straight razor blade to get the thickest bits off, then use goo gone. Although in the future unless its an especially cool bottle its going to go in the recycle. Just not worth the PITA.

I do the two step sparge method with 190-200F water and i vorlauf several litres before draining to the pot. This has helped raise my efficiency.

Can't brew, ferm chamber is full :( Will be pasteurizing Sake and making another batch of Rice Wine though.

A friend at work got me into Coupling, its a british sitcom, freaking hilarious. Also just started watching BBCs Sherlock, the show really sucks you in.

I got a sour batch. Used 5 lbs of thai sweet rice, cooled it with a gallon of cold water ( kinda like i do my sake), 4 yeast balls powdered in food processor layered on after it all cooled, stirred it after a week, let it go a full 30 days. On the plus side adding a splash of cherry 7up to it it...

I didn't like the beer choices at the grocery store.

Saw this on slickdeals.net, sounds like a good deal if anyone is looking for new. Linky And if you've never been to slickdeals.net, tell your wallet I am sorry.

touché‎

Are you using a stirplate or intermittent shaking? It should be evolving off CO2 which with shaking you'll see happen as foaming. I just recently started using a stirplate, and i dont get the foaming action, but it does create a little mini-krausen around the edges.

Is your airlock bubbling? If not check the lid for tightness you might have a leak. That really dosent tell if its going good or not, beer is pretty hardy though so you kinda just have to wait it out. You'll get used to it once you've brewed a few more batches.

That sounds good, when i overcarbed i took the co2 off of it, bled off some pressure so it wouldnt foam out and just drank the beer until it equalized out. You definitely have to depressurize the keg otherwise the problem wont go away.

Bad luck? I have a red baron capper that gets a little stuck on some of my bottles, i could see it breaking a bottle that may have had flaws in it. If your sticking to bottling, it might be worth it to upgrade. I bottle infrequently so its something i just deal with.

What drunklejon said. I use a giant rubber band to hold it as it doesnt go all the way to the bottom of the fermenting bucket. I also use little nylon bags to hold my hops during the boil, i setup little hooks on the edge of the pot after the boil is done and fish out the bags and hang them on...