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my dad wants to shut down christmas eve and have me over at his house, but im cool with staying open   if you can do it before 4pm that would be cool, if not, no worries ill hang out here until you have time

Separate thread for pictures, recipes, reviews, thoughts, all that jazz.    

yea

i dont know about that time at temp thing being THAT drastic   but yes, that does make a difference    

looks great   I am going to be bottling our bourbon barrel aged russian imperial stout tomorrow, so whoever gets me bottles ill ship them some back to the address they sent me them from   and im gonna send rocketman some as well, even though he doesnt drink anymore, maybe he will have a special...

you can store your bottles at room temp, well, i would say cellar temp, but there are no cellars in florida   definitely agree, use that space for your brewing process, not your drinking or overflow process   i crash all my beers to 32 degrees for 4 days before i transfer them to the brite tank...

that looks baller as fuck

use imgur    

that beer wasnt even close to oxidized   dat blanket though!!!!

For a 1bbl batch, 1 bbl, 31 gallons, I buy 2 vials, make a starter around noon, one vial in each 1.6L starter, stir plate for 24 hours, and pitch just two 1.6L starters into a complete 31 gallon batch, right off the stir plate right into the fermenter   thats it   I always have activity within...

I use peated malt in my smoked scottish ale, and only 1 pound for like 85 pounds of grain   I dont use it in regular scottish ales, as its super fucking potent   and Grant, I passivate with a nitric and phosphoric acid blend     I do like golden promise for scottish ales as well   used it for...

what is TSP? what does that stand for

it was blanketed with CO2 in that vessel from fermentation, you would have been absolutely fine    

why the hell would you dump that!!!   dude its just an airlock, and its in an already finished beer, the chance of infection is like 1% MAYBE     plus its cold   bacteria that will infect finished beer take months to show their faces, you could have had that drank in 2 weeks    

this is my setup  

nah thats not my setup, thats what you need to buy next    

yep  

milkshake is in its own category, and thats because he does put flour in it, but it also means that in two weeks the beer is absolute garbage   he literally puts wheat flour in his beer, he admits it, and Milkshake isnt a NE IPA, its got straight fruit juice, lactose sugar, and wheat flour in...

why do you say mine is clear?   its cloudy as fuck, im drinking a glass of it right now

yea that would explode bottles within a couple of days   assume your primary fermentation takes 5 to 6 days, with another 2 to 3 days of rest after   10 days is a good benchmark from pitching to bottle