Recent content by Alistechbumb

I am new to sour brewing, but hopefully someone more knowledgeable will answer. My only advice is brew a small batch and see what happens, if it sours that fast, and is decent, rock it once and see! :mug:

I did the frozen then thawed fruit, it tastes fine with no ill side effects, so I am pretty sure it is safe. I am leaning towards inconsistent mixing in the carboy, as I was bottling a few batches that night, the others all turned out fine. Too bad I will just have to drink it really fast to...

Ok, while I do not consider myself a complete noob, I am no brew master yet either. But, I am posting this here, in hopes it may help others. I brewed a SMaSH, (American two row, homegrown cascades) and crushed up a pint of blueberries and added to secondary. I let sit for two weeks in...

Exactly! He gave me a carboy about a year ago and then when I acquired the turkey fryer he said " I should give you the rest of my stuff, at least you will use it" I thought he was kidding until he showed up last night. Now if I had that 300 lbs of grain.....lolololol I will brew him up an...

A friend decides since he isn't brewing he should bring me all his kegs (4) and his library of books (8), all his equipment and says please take good care of it. Weekly brew day may have to happen twice a week here for a while to get all these kegs filled up. Time to build that kegerator. Man I...

If all else fails, you could split all that up between us that commented...lololol. Seriously though brew it up. Practice with the older extract kit first and then work up from there. It will all be "drinkable" so give it a shot. Maybe get the feel and then brew your buddy a nice batch with...

My middle boy Jacob also 12 is my assistant as well. Hop adder, bottling assistant, etc. I do actually take it a step further letting him have the occasional sip of the finished product to see the differences. He is also the experimental soda maker, he likes his fresh ginger ginger ale, lol...

In, gotta try!

Also in Wisconsin here, Appleton area. Good to have more locals. You do indeed want to give Neil a shot at Ritebrew. I have ordered quite a bit from him in the last two weeks. Great service and prices. Neil will crush for you too, a nice crush as well. Comes crushed unless you specify not too...

I would say anything from Midwest. But as has been stated by others figure out what you want to do. If extract and bottling then the Master Brewer kit is not what you need although down the road you may want it. The progression is generally extract to partial mash to all grain but who knows, you...

My recipe for my wife is this: amaretto, sour, and ice. The other one is Malibu and pineapple. It comes down to the fact it seems like you have done all you can do, hell you had me at chocolate mint and all the others. I am in the same boat as you, Giggles (my wife) will not drink beer...

It looks right to me, but 2.06x3= 6.18 Plus the Original Mash?....that seems like a lot of extra water....unless your saying 2.06 assumed from mash plus 2 sparges of 2.06 each which does seem about right. That seems pretty close to how my first grain batch yesterday worked out. Of course I am...

It did work fine. I also did document. I am convinced that 165 for initial water temp will suffice. Thanks for the tips! The longer I brew the more important documentation becomes for sure!

Did my first SMaSH yesterday as a venture into all grain brewing. Figured I would film it all and make a little video. May help some, but if not enjoy a good laugh and a homebrew of course! http://homebrewinghardknocks.blogspot.com/

I am just in the prepping of the Basement right now (Read awesome wife approved the plan) and this is just more fuel for the fire. Awesome Job! And thanks for some more inspiration!!! LOVE the half logs on the cabinets and that bar top is EPIC!!!!