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Joshua Hertz
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I think a better way to look at it is, these people aren't coming to you in the correct venue for this behavior. Like Neil, I'm sure you do lots of signings so people can get these moment or get your scrawl on their ebay fodder. There's a time and a place. If they don't respect that, why should you respect them? There's also no reason to worry if a fringe group of "fans*" that like ambushing you think you're a dick. If they think you're a dick, maybe they'll leave you alone. Maybe they'll tell their whole circle of stalkers that they should not bother trying to ambush Wil Wheaton because you won't get anything. Anyone that reads your twitter, website, books (goddamn you're prolific) knows that you are a genuine human being first, and someone who signs autographs much further down the line. The people that genuinely like your work and want that 30 seconds to ask a question or compliment you, or say they hate Wesley will get those 30 seconds in the correct venue. Those that want their piece of flesh can yell into the bitter echo cavern of stalkers everywhere. *Not really fans
Toggle Commented Jul 26, 2011 on if you cut me, i will bleed at WWdN: In Exile
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It's not a big deal. You're using Ale Yeast which is top fermenting. You should see it on the top of the fermenting beer. There is some possibility of contamination from not having water in the airlock for the first 24 hours, but it's not like the beer had a massive opening to the world. I wouldn't worry about it, and honestly, it's not worth freaking out about. In a few weeks you'll drink it and it'll be good, or... off. You'll have some lessons learned that will make your next batch better. I always rack after the first week or so. I use liquid yeast from white labs so I typically have active fermentation after 12 hours. There ends up being a lot of trub (gunk, proteins, dead yeast cells, vegentable matter from hops and grains that settle out) at the bottom of the fermenter, it's not just yeast, and though I've been told not to worry to much (relax) if your beer spends too much time on that yeast cake you could get some off flavors. It would likely take a big beer and a month on the yeast cake to make it noticeable. Make sure you keep your fermenter and beer between 65 - 75 degrees. That's the best temp for the yeast to flourish. Also, I hope you took a sample out of the fermenter or the gravity and dumped it out (not returning it to the fermenter). That prevents contamination of the beer. If you tooke the measurement in the fermenter, or dumped the sample back in don't worry about it (relax). Since your beer has alcohol in it now the chance of some other microbe destroying your beer is low. Just learn from this batch for the next one. Leave it over night and see if you get any more activity. It's going to be subtle if there is any since your SG is so low. Be patient and let the little guys do their thing.
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1) Welcome, I think you'll find the community warm and welcoming, every homebrewer wants someone to talk homebrewing with. 2) Echoing that you should get "The Complete Joy of Homebrewing Vol. 3" by Charlie Papazian. It's huge, filled with recipes and advice including "Don't worry, relax, and have a homebrew." 3) When you decide to make your own recipe I found it's best to start with a clone recipe of something you want it to taste like and then modify it to your own tastes. I started with a Sierra Nevada PA clone, changed the bittering hop, and increased the bitterness and malts, changed one of the malts, and boom! I've got a great tasting Imperial IPA. It took 3 or 4 batches to get to this point, and I'm still refining it. 4) You should join the homebrewer group on the Nerdist Node (Firkin Nerds). Let us know how it turns our. I have a Blind Pig IPA and Pliny the Elder (actually Russian River recipe) fermenting right now.
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Jul 11, 2011