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you added the syrup when you bottled? i think youre going to have to be really really careful with those... over pressurized glass vessels are fun!

woo! prison hooch! heh... jk.. its gonna get you drunk.. thats for sure. but if you're looking for good flavor as well? mmmm not so much. for some terminology... you currently made a blow off tube. these work great when your dealing with ferments that might overfill your vessel capacity...

jumped into my first adventure with smoking today: http://www.flickr.com/photos/40709022@N07/sets/72157626830145913/ I made a bacon explosion and a small pork shoulder bacon explosion is amazinnnnnnng! but ive already figured out a few things im going to do different next time. i...

Im going to assume its for the sparge... a lot of people mash out as their sparge. but some like to have an actual mash out step, then sparge after.

****ing magnets! how do they work!?

another trick is to use sodium chloride.. regular table salt... to separate dark dme from light dme... since you have a pound of light dme... use approx 200g of regular table salt... they should separate out and you can siphon the top bit off(the light dme)

Ill kill you so hard!!!! =P you try the DG clone yet? im gonna go pour a pint..

welcome to HBT! theres a few of us from sd on the forum.. theyve helped me a lot with a few problems that ive had. good luck with that german amber!

welcome back! now get everything ready for the keezer unveiling!

lets see if i can critique a beer... ahem: Poured a dark brown with two fingers of a light brown head.. nice and roasty on the taste with a definite kick at the end from the moderate alcohol content and the slight mingling of spices.. the smell reminds me of..... you know what.. eff...

:D not the best photo. but the beer was quite good

wooooo go grem! cant wait to see how it turns out.. and what design elements i can steal :D

Hey DB, hate to be a thread-o-mancer.. but how did the changes work out for this brew? Ive just switched over to AG (literally just got the cooler conversion bits in the post) and my first couple AGs will be a blonde and a apa. but after that i really want to make a roggen. it is by far my...

brewed up a 1gallon batch tonight.. OG was 1.053 .. so a bit higher then your revised estimate... i boiled water and then just poured that over all the ginger and zest and then added the sugar and honey.. I let it steep until it cooled to room temp then strained out all the bits and into the...

just wanted to pipe in and say that table is freaking phenomenal! It makes me wish i played D&D or some other pen and paper rpg, so i could build one! congrats. on conception and execution.. quite awesome.

might think about getting a small computer fan to circulate the air inside the fridge.. then you might not have to turn it down as low to get the same overall temp..

thanks baja.. im going to do a long soak with hot water and pbw on all of them.. plus a oring replacement.. but i gotta wait for my pinlock socket to come in the mail before i really break them down and get cleaning... ill let you know how it turns out. if i have some time one day, id like...

seems like youre already well underway, but have you given a thought to BrandonO's Graff? I think it has the timeline you are looking for; about 5 weeks.. Its apparently very appley tasting and easy to drink.. not dry like a lot of ciders.. anywho read through the thread and see if its...

id be careful with wine/champagne yeast... the Montrachet i used took it from 1.082 to .996.. with your brew at 9% from a OG of 1.09 your final must be at something like 1.02 ... thats still a long way to go if the new yeast takes it down to under 1.0 .. I defer to a more knowledgeable...