Recent content by adamjackson

Anyone with a lot of experiences? I have two beers that will receive it today, each getting 800ML via an overnight starter. Barleywine @ 1.110 OG w/ 1098 British Ale Yeast + Starter. Two Months later, it's sitting at 1.035 and VERY sweet. Stout @ 1.129 OG w/ 2 packs of US05 + Starter. One...

Total Grain - 28 pounds Mash tun - 10 Gallon igloo w/ false bottom Mashed in at 165 with 8 gallons of water (beersmith said I needed 10 gallons) Mash details - 152F for 120 Minutes First runnings were around 1.100 @ 148 F As I sparged and continued the extraction, I ended up coming in at...

Brewing this next week!

Thanks. I figured that wasn't possible. I wish it was a full-basement so the heater was in another part of the area. I turned off the furnace for a full 24 hours. GF hated not having hot water but at least the beer was cold

I have an issue. We have a half base-ment at my house and I want to keep beer stored down there in the dark at 55F. Sadly, the room is 64F when I check the thermometer I've installed. But, if I turn off teh furnace (which also creates our hot water), the temp drops to 55 within an hour. Any way...

Truthfully, I need a pro to sample these for me. The one on the left is the result of completely overshooting my grain bill and, when I took the original gravity reading on brew-day in January, BeerSmith told me I’d probably end up with a 13% Saison (Wyeast French Saison + Brettanomyces...

Great simply next brew day advice. I'll follow this to the T. Thank you. Others have had some greate advice as well so I'll keep tweaking with their input. Thanks again!

Thanks everyone. I'll attempt this on Sunday's batch. I appreciate the help and yeah, it's taking a long time but mashing, I just walk away for a while. I usually brew after work so it's 5PM to roughly 2AM if I brew inside...outside I'm done by 11PM since the bayou burner is faster than my gas...

I've always done it that way so I have no idea if not doing it hurts efficiency.

Thanks for the feedback, so I'm totally screwed up in my process, that's good to know :P Question is, is my process costing me A) Time B) Money C) Efficiency (aka money)? Basically, do you think changing things up will help me reach 80% efficiency or perhaps I can use less grain or save a lot...

I'm using Beersmith and there are tons of mash options, fly sparge, batch sparge, something about stepping, etc.... Here's my process and I'm hitting my efficiencies within .1-.3% ABV so I'm going to keep doing it this way unless someone says I'm just doing it in the most effed up way possible...

I have a few of those cobra heads but my regulator only has 5 CO2 cables so while I have capacity for one more keg, the fridge only holds 4 cornys. I think this is going to come down to a chest freezer w/ temp control to serve two purposes. I can control fermentation temps in there and, a day...

Wow. Yeah, that sounds great and sounds similar to what a lot of local breweries do with kegs to make sure they're not brewing too little or too much. I finally bought tags that hang from growlers and kegs so I can label things..the old method of knowing what was in a keg was just pulling the...

that's what I'm thinking. Build out a keeper..I might add some taps to it but it's not really necessary...having 4 beers on tap is already good enough and, if one kicks, I'll just replace it with a cold carbonated keg from the keezer...and, I can adjust the temp both for fermenting lagers and...

My biggest problem in the summer isn't that I don't have enough beer, it's that I don't have enough beer ready to drink when kegs kick at my big summer parties here in New Hampshire. I have a 4-tap kegerator right now...usually, there are 2 IPAs on tap, a sour or saison and finally something...