Recent content by 2stupid

your process here - bringing it to a boil, then lowering the temp to 150, adding the malted grain in a grain bag - is just perfectly fine. anybody who would disagree with boiling grain should try a decoction mash. Using grain from the feed store is perfectly fine, I do that whenever i use raw...

homebrew heaven is great, but larry's is better. :)

larry's in kent

to get a quite noticeable citrus taste i use in a 5 gallon batch .25 oz dried bitter orange .25 oz dried sweet orange peel zest of a lemon and a lime . add at last 15 minutes of boil .. at one month it is a strong citrus taste , at 6 months a mellow citrus , so if you just want a hint ....

fly trap on top of the fermenter next to the airlock.

you just beat me to posting this

at first i had no answer. then i switched my thinking to bottling instead of kegging and the last bottle. sometimes it's 2/3 full. It still turns out like the rest of the batch even though it has alot of headspace. I would say just pretend you dont have all that extra space in there..

now there is a forest fire and they are evacuating 2 miles from my house. but i am doing great now. i found a wit labeled 11/16/11 and it was fantastic.

if i had never seen the pond water beer in "how beer saved the world" i would have tossed it. but hey , duck poo, mouse poo, meh...

i just broke my thermometer now.

so, think my mash will get stuck later today? today woke up to find 2 gallons of stew that i forgot to put away last night the beer from 2 weeks ago has got something growing on it i noticed that my s-shaped air lock was bubbling in reverse and the beer i made yesterday has leaked 1/2 a...

how about 2 for 140 http://www.amazon.com/gp/product/B005MRVB4K/ref=s9_simh_gw_p79_d0_i2?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-5&pf_rd_r=1QBAY0EPJD4XSC2XRMHY&pf_rd_t=101&pf_rd_p=470939031&pf_rd_i=507846

i use that s-23 in my steam beers on a regular basis. 61 degrees. i'm told my california common is my best beer, so i am guessing you won't have yeast caused off flavors either.

from what i have noticed if you go too hot with windsor during the first few days or so you get a bubble-gummy taste(which ages out a bit) i only like windsor if you ferment in the low 60's

use lots of rice hulls with rye or you will have a gummy mess that is stuck.