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I've brewed in a cold ass garage with the garage door open about 6" and a window opened on the side. It was one of those windows that opens on the top or the bottom and I opened the top up about 6" as well. Even before that, I brewed in an unfinished basement with the windows open (ground...

27,970 + 5 Dry Stout = 27,975

Heating water for dry stout and bottling ESB off primary yeast cake from Wyeast 1945 NB Neobritannia... Should I clean fermenter and pitch rehydrated S-04 or just rack on this yeast cake ... Blow off precautions noted.

Or better yet 100 lb. samples ... or how about more than 9 varieties.... Gift horse man. I'd be psyched to receive anything from a grower ... no middle man, no aging and poor handling. Grats on the gift!

Put fermenter in vessel large enough to hold it. Fill vessel with about 4" of water. Wrap towel or t-shirt around fermenter and into water. Wicking action will pull water and evaporation will cool fermenter. Still need a few more degrees, put frozen milk jugs in vessel and change daily.

HoT even...

Foam from the boiling action. You should maintain a rolling boil if possible...more than just a turning of how wort.

Just dry rubbed a 12 lb. packer brisket (deckel on). Will put it on the smoker tomorrow night for an all night smoke and BBQ Supper on Sunday.

Lots of them. Oh ... And hot break...and then more bubbles

Bubbles

Arrogant bastard clone

Or a glycol jacketed conical fermenter with a 29-79 degree (+/- 0.5) range... Or if you are just starting out, and would rather spend the $100 on beer a bucket and a towel will get you down below 70.

The dreaded 5 week delay to taste the kit beer with a single can of malt extract and yeast taped to the top.... If you are in the states, try one of the excellent Northern Brewer kits. If you are new and like bitters The Innkeeper is top notch. If you aren't, find a good homebrew store or...

You might get some esters or other hot alcohol flavors, but it will still be beer, and you will be proud of it. To address your concern that it won't ferment too high ... Don't worry. The recommended temperatures are for optimum flavor without off flavors, yeast can ferment well above those...

No. I use a bottle filler and with the bottle filler submerged to press the tip in the bottom of the bottle, o fill to the top (and sometimes even run a small amount over). When you remove the filler the amount it displaced while submerged is about perfect. If you under filled there is a small...

Might try asking others at the vineyards. I went on a vineyard tour and the guide said no, so asked the guys who were working (not the guide). I got their card and he told me when they were harvesting and to call around that time. The guide objected and mentioned BATF violations ... the vintner...

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Me too.

= don't

What he said... Don't secondary unless adding something (e.g. Dry hopping, fruit, etc) or if it will be in primary longer than 4 or 5 weeks. I put boiling priming sugar water in bottom of bottling bucket and siphon beer right on it, but if you are good, you could bottle from the primary ...