Recent content by Allsup

I figured I couldn't be the only one.

Am I the only person that doesn't take SG or FG measurements anymore? I took hydrometer reading for about a year on my beers. Numbers where always in the correct ballpark. So I've quit taking measurements. I guess I would or will if I change equipment some day. On brew days I hit my temps...

For my 2cents, "MO". I just kegged 5G of 2 Hearted over the weekend.

I've been reusing a slurry of Wy2308 for about a year. About 10 brews. Sometimes I wash it sometimes I dump the next on the cake. My last batch has taken a long time to clear. I'm afraid It's about time for some new yeast. Then again I may have just screwed it up some how.

I saw that on a different post. I don't normally make anything with more that 50 IBU's. I guess I'll try it and see. Just kind of asking if anyone had any tips or advice from past experience?

I'm thinking of making a 10 gallon batch of all grain. My limiting factor is I only have an 8 gallon boil pot. I think I'll mash in & out about boil 6-7 gallons of wort and then split it between two fermentors. Then top both of with h20 to get the right volume in each. Has anyone done...

It turn out not bad. Kind of a blonde Ale, a little estery , but very drinkable.

A creation from hell, maybe. Three week ago I brewed what was to be a Helles. As I started I found other that my fermentation chamber in the garage wouldn't keep up this 100deg temps. So, I scramble and all I have is wy1010 that fermented for 3 weeks, ranging in temps from 73-80:( What a...

Good idea, thanks

I started a batch of Warstiener Sunday using wy2308. Today I check it and my fermentation chamber fridge has given up the ghost. The batch is at 52 degs. now and on the rise. Any thoughts on how I can control the temp and save this batch. thanks :confused:

Nothing happens. It just pops back forward then released. I'm pretty sure it's not a creamer.

I recently up graded my picnic faucets to prelick 525pc's. I have one faucet that seals well, but in the closed position, the handle is slightly more forward or neutral than the other one. It also seems to have some springiness if I push in farther closed. Is this normal? Thanks

I'm pretty new to this game, but I love starting with a kit and then tweaking the next few batches myself. It helps me see what different changes (yeast, hops or temps) in recipe turn into.

I feel so dirty.......

I'm on keg seven with a 5gal tank. Carbing at 30 psi for 48hrs then running about 10-14psi