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Thanks guys. I'll bottle it tomorrow!

Hello All About 3 months ago I brewed up a batch of amber ale with a peach extract infusion. For a number of reasons I let it sit in the secondary container, remembering that many other folks had said that they'd done that with no ill effect. Then the idea came to me that these brewers are...

To the OP: You say that they accept either test. Do they require you to take one? I know of a ton of schools that don't require it, especially if you've been out of school for a while. Might wanna ascertain before you drop time and money that would be better served brewing.

Could be worse. It could be raining.

Errr! Hrherher!

Thirteen below, here in the beautiful Miami Valley of Ohio. Ahh. A proper winter that makes me a little homesick for South Dakota. Why? I hear you ask? Well I'll tell you: it kills off a lot of those damned mosquitoes, and when Spring gets here, I guarantee you'll appreciate it!

Now THAT'S too damned funny!

From my experience I can tell you only one thing: practice on cheap copy paper first.

B2, GNP is one of my favorite places on this planet. The lodge at Lake McDonald is spectacular and the view of Rifle Sight Pass is not to be missed. My uncle carved the totem pole out front from a piece of driftwood some time in the 1970s. In the park, if you're planning on traveling...

I'm stealing that!:mug:

I don't know. Perhaps they are. A "vile" might be the plurality of yeast containers that have gone bad, and they bought a whole case of them. Therefore they have bought a vile of yeast!:mug:

I make a bourbon ale that's always been a hit with my friends, and I use oak chips (4 oz. oak chips, and 1 oz. American oak cubes -heavy roast, for 5 gallons) from my LHBS. I let them soak for about a week before brew day in Maker's Mark. I then pour off the liquid to remove excess tannins, and...

Sig', Like some of the others, I would recommend a 5 gallon setup. You can buy them as a starter kit and typically they come with a 6.5 gallon fermenting bucket, a bottling bucket, hoses, hydrometer, sanitizing agent, caps, capper, some cleaning brushes, and an extract kit to make a five...

Hey Brau', it sounds like you may have already made your decision, but I'll still offer my two cents. I've been brewing five or six 5 gallon batches each year for the last four years on my glass-top electric stove, and I've been perfectly content with it. I've been utilizing the partial boil...

Old school, baby. I throw dice!:rockin: Catan, Ticket, Carcassonne, Robo-Rally. Just got Firefly for Christmas. Sometimes we eschew the cubes altogether and set up the Diplomacy board.:ban: -Proud to fly my geek flag!

I might be a heretic, but I never worry about OG. The way I look at things, they don't need to be that scientific--the ancient Egyptians were doing this... I let my beer ferment for a week in the primary, rack it over to secondary where I let it sit for another two weeks or so, and then bottle...

Ladies and gentlemen of the forum, I'm not trying to be an ass, but is there actually a concise list of home brewing relevant acronyms somewhere? Believe it or not, trying to wade through 18 pages of self-gratifying "wit" isn't as helpful to the new brewer as one might think. If not, might one...

Northern Brewer's White House Honey Porter kit.

My grandmother was good friends with Julia Child who was quite adamant that one never admit mistakes or apologize for anything you've cooked. I think that that holds here. Tell 'em you call it "Sanskrit Special" ale and that it's supposed to have a hint of tannin mouthfeel! :p You're paying...

Larry, here's what I've done with good result: -I started with some charred oak cubes that I picked up at my Local Brew Supply store, and soaked them in Maker's Mark bourbon for a week. -I then cooked up a nice amber ale, poured off the liquor from the oak to get rid of the excess tannins, and...