Jakedoza

hmmm... The depth of my tank is 24".. I'd need significantly more light than that..

Pics??

Ditto Sent from my SCH-I500 using Tapatalk

Beer is done... carbonating now.

@ :29 seconds it says Florida Keys..

This would be an awesome project to be apart of..

Where are the teaser photos and parts lists?

What?!? You don't have Pics???

haven't been there either.. I have fed some pretty big cat fish at travis..

Not yet.. I have done some diving out at Travis..

It is not carbonated yet.. I am watching the umm... red flag .. lol yeah, it has been crazy... Too bad Jeff's engine blew.. Maybe Jr can finally break his streak..

hahaha.. 3 for me if you count scuba diving... lol

Thanks, me too..

Sweet.. Thanks Tom. Thanks for the replies guys..

Ahh.. guess I should have mentioned that.. I'm 5'2"...

ok.. this isn't a tank emergency, but it is an emergency. I tore my ACL, tore the meniscus, and have cartilage damage in my left knee from my hockey game last Tuesday night.. I am in need to borrow some crutches if anyone has any.. It would be greatly appreciated. -Jake

Here is the cardboy empty with the yeast cake at the bottom.. Yeast cake.. I save part of the yeast in a sterile baby food jar so I can use it the next time I make a beer similar or the same as this one.. more yeast cake clean up time.. Now the beer will remain in the keg conditioning for a couple of weeks, and then I will apply Co2 to carbonize it.

Alright guys.. sorry about the lack of updates.. I had a hockey game last Tuesday night and tore my ACL, cartilage, and meniscus.. It has not been a fun week.. Here is where we are at.. Looks like the fermentation has pretty much stopped, so I am going to take a gravity reading.. It looks like we have a gravity of 1.014 at 72F. The calculated gravity at that temperature is 1.015. What do I know from this reading? Remember when I took the initial reading? Here is where it is important. According to the calculations from my first reading our yeast is at 76.19% Attenuation. And according to the yeast chart, this yeast has a 72%-76% attenuation rate. That means that this yeast is pretty much exhausted and this beer is ready to keg. With our gravity readings I can also calculate the Alcohol By Volume (ABV) of this beer. It looks like it is sitting at 6.28% which is a whole 1.28% higher than Bud and a whole 2% higher than Bud Light.. It may not seem like much, but if you aren't used to it.. It will hit you. Here is the color and what the beer looks like in the glass The nose is of cloves It is of med/full body and has a clove and citrus flavor. It is smooth and not dry at all. Now it is time to move it to the keg. I will sanitize the keg and the theif (the device used to siphon the beer to the keg) and then move it over.

Saturday class if FULL Thanks you guys.. There are 4 slots open for the weekday class..

Which class? Sat or weekday?

We will start with the basics.. I'm not going to require anyone to purchase different lenses throughout the class, but if you have different lenses It would not hurt to bring them.

Last call.. Bueller... Bueller...

interesting...

Well, there ya go. Now I learned something. Thanks victoly.