Sweet! Looks good!
I like the flip top bottles but I was never able to get a consistent carb with them. They would leak on me, even with new seals.

yeah, I've pondered an experiment...still pondering Might be hard to get away with, experimenting, living an a shytie like you do... now here, in Norf Dakoota, no problem. I can obtain most the ingredients for free, plenty of vacant/abandoned houses to do it in *IF* you wanted to do it on a grand s...

Ever notice for those of you on Facebook and see someone post that they made moonshine? Apple, cherry, what ever and what ever. Everclear and favorings is all. Yes is good but they didn't make moonshine. You want to say you made moonshine, then do a mash and cook down and distill , then you made mo...

I think I'm floating around 60 gallons of beer and hard cider. May do 3 more batches of beer and another gallon of apple pie shine before the new yar. Might do up a gallon of anise with a new recipe a bud just gave me... pretty dayum good!

Welcome to the forum! Let it sit at room temp a couple weeks, then fridge for a week. I let mine sit in a room that's 60 deg. F.

Never used that yeast but if you have not brewed it yet, order more yeast. If you have, I use US-05 as a backup for most brews.

Welcome back!
https://youtu.be/xZzEzDkeHzI

Back sweeten with Lactose. Any other type of sugar/sweetner will kick off fermentation again unless in small amounts for carbing. Those small amounts will not back sweeten. A large amount trying to back sweetin, your creating a bottle bomb. Saying that, you can back sweeten with honey, etc AFTER you...

Flip a coin, sometimes yes, sometimes no. If you want to take it out, use something sanitized, then sanitize again. Do it a couple days before bottling so the trub you kick up can settle down again.

The Mosaic IPA in the carboy right now was done with US05, chilled to 60/pitched. Wort rose to room temp for this time of year, 70 degrees and is just fine. Last batch (now history) was the same temp and no problems at 70 degrees. This round did go crazy, been a while since I had one clog the bubble...

I'm in the boil stage of an IPA using all mosaic hops. I did a kinda' PA-IPA with all Mosaic and I really liked it. The last time I tried it I didn't like it as much as an all Simcoe beer, but I think I didn't use enough hops and/or my hops were on the older side. I did 1oz @ 60, 1oz @ 30, 2oz @ fl...

What temp and how long do you smoke the chickies?

BOOM!!!! Definitely created bottle bombs. I wait 21 days to bottle. I also use a hydrometer to verify it is ready before I keg them. Burp those bottles, over a sink. Don't have to crack open much but I highly suggest you do it NOW! I would suggest you pick up a hydrometer, very easy to use and a con...

Cleaning up now, just put a Honey Brown Ale in the carboy. The IPA went nuts, now down to occasional burp. 2.5 more weeks to keg it. Going to work up another cream ale in a couple days. I have some flagship yeast I want to try, I know how the cream ale taste so this will tell me if I will like this ...

To up the ABV a hair me thunks. I don't do that, it's good without IMHO. Going to have to do up another batch pretty soon myself, isn't much left in the keg. Too many ppl like it here.... LOL