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gophers6 last won the day on January 4 2015

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  1. Actually, I like to guzzle Bud Light with it while I'm watching NASCAR.
  2. Honestly didn't know boughten was an unusual word. People here use it all the time to identify something that's not homemade. Now excuse me while I finish skinning a possum for dinner.
  3. Just wondering about something? Some craft brews say on the label "Non pasteurized, keep refrigerated. Our beers aren't pasteurized and they sit at room temp for months. Why does boughten need refrigeration?
  4. I use spring water from WalMart.
  5. If you had a basement it would probably be full of water.
  6. You could wait a couple of days and then start the cold crash.
  7. Glad to hear you're OK. And you didn't lose any beer!
  8. Mr Why, could you repeat the part where you said that stuff about the thing?
  9. FWIW I usually use 1 of the new smaller packs of booster per 2.25 gal batch. So for 6 gal I'd use 2 1/2 packs.
  10. I have almost no trub in my bottles since I started cold crashing. I usually go 2 days.
  11. I've made the Oktoberfest adding Pale dme/lme and other times I've used amber dme/lme (same as smooth). To me the Pale version turned out more like what I expect a true Oktoberfest should be like.
  12. I feel your pain Brian. I don't know if plastic is the answer as my only bomb was when the bottom blew off a 1 liter PET. It was in a covered cooler and still blew beer on the ceiling.
  13. I've never replaced a cap, and some of them are 5 or 6 years old.
  14. That chart isn't proportional. For instance 1/2 liter is 1 tsp but 1 liter is 2 1/2 tsp. FWIW I usually use 1 1/4 tsp per half liter.
  15. If I had to guess I'd say you're not getting the caps tight enough. When I get done bottling into plastic, I tighten as much as I can by hand, then take one of those grippers like you open a pickle jar with and give each cap a little more.