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Posted in thread: Show us your most ghetto DIY on 05-01-2014 at 03:32 AM
As the blackened element shows, I've managed to scorch the wort once. However, that was
extenuating circumstances where I really wanted to push my limits. I tried to make a IIPA, but
had to collect mo...
Posted in thread: Show us your most ghetto DIY on 04-30-2014 at 11:40 PM
I present my Boil Kettle! My answer to converting to electric for
Posted in thread: Do you shake or swirl your fermenter? on 03-27-2014 at 04:34 AM
I most certainly give mine a swirl probably twice a day until vigorous fermentation takes off.
After that, I only agitate it when I need to smell the awesomeness pouring out of the airlock.
I like to ...
Posted in thread: Can you guess my OG? Wheat question!? on 03-18-2014 at 03:38 AM
Though I can't help, I can certainly tell you that your experience mimics my own. Even with a
fine crush, I still effectively get zero extraction from unmalted wheat.
Posted in thread: Troubles with Raw Wheat on 02-28-2014 at 03:15 AM
Thanks for the help folks!I too mill using a Corona mill, and use a fairly fine crush. I
actually tighten it up a bit for the raw wheat. When I pressure cooked the last batch, the
grain pieces had swo...
Posted in thread: Troubles with Raw Wheat on 02-27-2014 at 01:31 PM
My first try was 65% 2-Row, and my last two recipes used about 55% 2-Row, and 20-30% Wheat
malts.It seems like there should be enough enzymes present to at least convert a portion of the
raw wheat, th...
Posted in thread: Troubles with Raw Wheat on 02-27-2014 at 04:36 AM
So like most here, I don't have issues doing extra work or steps just so I can use common or
cheap ingredients. Which means when I found a 50 lb sack of hard white spring wheat berries for
Posted in thread: Gillette Homebrew Club on 01-28-2014 at 04:46 AM
Ah, I remember the good ol' days of happily bringing in something that was passable for beer,
but only just. I still do it occasionally, but now I do it with a warning of what not to
do...Now we just ...
Posted in thread: Pressure canning wort – the science behind processing times? on 11-30-2012 at 07:00 PM
Food canning times aren't necessarily scientifically predictable, but rather come from testing
specific recipe combinations and conditions until it yields the desired result every time. I
would be inc...
Posted in thread: AG: how long is your normal brew session (milling grain to fermenter)??? on 11-06-2012 at 12:45 AM
My biggest slowdown is the extra 45 mins-hour I need to boil in order to get down to volume.
Slow boiling 6.5 gallons in a 7 gallon pot takes a bit of extra time. Theoretically, I could
use a good bit...