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So I'm thinking of making the jump to 10 gallon batches and all grain at the same time. As such, I'm in the market for a kettle. I don't ever want to have to buy a kettle again. Will I be kicking myself for not getting a kettle with an integrated ball valve and/or thermometer? And finally...

Couple more details: I force carbed for 7 days at 18 psi based on the ambient of 54 at the time (2.3 V). Since that time, I have moved to the 42-45 temp and dropped the line pressure to 10 psi based on the explanation here: Introduction to the Corneilus Keg System

Ok. So I tried searching the threads and could not find an answer that fit. I am brand spanking new to kegging. As such, I went the lazy way and chose the set it and forget it method. I used 2.2 Volumes of CO2 and let the beer sit for 7 days at the correct over pressure (per the chart in...

+1 for babysitting methods. Why not build another crib in the brew room? You'd never have to leave.

You can also pick up some cans from Keewenaw Brewing Company out of da UP. They just released their "Black Widow" which is an odd sensation. Dark like a porter, tastes like a light brown. Also, don't know how far north you're getting, but near Fenton there is also Redwood Lodge that has a...

Looks really nice, love the way the dark stain brings out the grain pattern. What kind of freezer did that start as?

Welcome from Holly!

Dropping it in the bucket works, and for added help, give the hydrometer a spin. This will sometimes help remove the bubbles in the very near vicinity of the hydro. I use a turkey baster and a sample cylinder. Bonus of the sample cylinder is you can taste your green beer. Just never pour...

Thanks for all the good feedback, ya'll. I'll take it to heart. I was designing the logo and it appears that I even forgot about putting in room for a beer. DOH!

So I've been working on a logo. SWMBO and I enjoy da UP and actually everything that has been great in my life has happened north of the 45th parallel. As such, I'm calling my "brewery" 45th and North. Attempt at a logo...GO! Please add critiques. I am actually trying to improve this...

Welcome, by the way to the most addictive hobby known to man. Relax, don't worry, and have a homebrew! +1 for Craigslist and Goodwill.

In the late 90's I was still in high school and I would help my dad brew his own beer. It was a way to drink with my folks, so I was all about it. The problem was that it seemed I was never around for the drinking. The first batch exploded the bottles, the second was ready as I was moving to...

Although I don't claim to be an expert, I completely agree with this statement. If your FG was within limits of your recipe, then I would say you are ok. Had visible fermentation stopped in your airlock? Visible fermentation can not judge if you are done or not, but that coupled with a...

I've also been tracking down the "I kinda want to name a brewery type thing because labels would be neat" path. So far I've generated Kinetic Brewing (I'm an engineer) as a front runner. Naming things sucks. +1 for naming stuff as you brew it.

I'd be willing to bet he could probably talk at length about how Miller Lite is triple hops brewed and that makes it superior.

So I've been thinking about how a smooth Irish red ale would taste good with the body that oatmeal adds (insert joke on my palate here). As such, I am trying my hand at developing my own recipe for the above beer using extract techniques. Pointers or corrections to my recipe? This is my first...

Nothing beats a Nitrogen drawn pint of Guinness in a genuine Irish pub. But at home I'm a fan of KBC's Amber, New Castle, Sierra Nevada Pale Ale, Molson (for hockey games or making brats), Flying Dog anything, New Belgium's Sunshine Wheat. Ok. I like beer that's wet and cold. Is that so wrong?

From what I've found in my limited experience the beer gets best after 3 weeks in the bottle but doesn't get much better than that. I say start drinking and sharing. Welcome to the site, many happy brews!

If the temp of the area that houses your primary is too low, try moving to a slightly warmer area for another week. That should wake up the yeast if it's stuck. Otherwise I say go for it but put the bottles in a tub first!

Waiting 3 weeks is the ultimate test of patience. So far I like to start drinking the bottles 2 weeks into it and then talk intelligently about how the mouthfeel and nose improve so much after the third week. But what do I know. It just all tastes good to me. Welcome fellow Michigander!