Recent content by ayoungrad

Thanks. Beautiful set-up! So, the side burner you tried was also 70k BTU? Because it says the Blickmann is 70k BTU and some of the other built-ins are 70k BTU. Are the builtins less powerful because of distance from the pot or something? Is there another factor? How did you plumb in...

Up until now I have always brewed indoors. But, I'm working on a small outdoor kitchen and I'm trying to decide between a floor burner and a built-in counter-top burner. Either way I will be using natural gas which is already set and ready to go in the area of the kitchen. I do batches of...

I have used professional movers but never to move beer. It sounds like majority opinion is to move it myself? I was hoping to avoid that but it sounds like I might have to bite the bullet. Thanks for the responses.

I am moving over 1000 miles away and I have 10 cases of maturing beer in bottles. I also have a 3 month old lambic in an ale pail (had a pellicle since week 2). Right now I have the bottles packed 25 per case in Container Store old-fashioned milk crates - very tight fit with bottle against...

I have never noticed a difference. I try to avoid getting break and hops in the fermenter but only because I want to bottle the most beer possible from my fermentation vessel. But I have, many times, poured everything from the kettle into the bucket and noticed no difference.

I'm fermenting my second brett saison using WLP670. I bottled my first after 3 months with 92% apparent attenuation. It is very good but I wish it had more funk to it. I bottled it because the samples initially had a vinous character that started to fade. This batch had a pellicle for all...

I can feel the love in the room. My comment was based on the fact that I was hoping to hear more from saq. Nothing more.

Too bad about saq. And given that, I think it's great that you've taken over. Great thread.

I always want to maximize total volume of bottled beer and I'm (currently) limited by the volume in my ale pails. So I get rid of trub - its wasted space when I can have more liquid and less solid material. And if you filter it well before pitching, you lose little to no wort compared with...

How did CSI become the leading poster on this thread? Isn't saq the one with the greatest success brewing a recipe versus Westvleteren 12? I'm brewing a clone next week and I'm going to follow the original post from saq (i.e. post #1) for the New World Version. Adjusted for my system but...

If it tastes good at bottling it could also be an issue that is present but not noticeable until later - so it might not be an infection at all. 2 reasons: If you tasted after you primed, the priming sugar will hide off-flavors that are already present. There is a lot of yeast in suspension...

1-10 weeks. Depends on many things. So after one or two weeks, throw one in freezer for 45 minutes, then in the frig until you are ready to drink it. If it's not carbonated, repeat in a few days or a week (and repeat again and again) until it's carbonated. It will change in carbonation and...

My thoughts: 1. Always weigh priming sugar. Volume depends on too many variables and is therefore completely inaccurate. 2. All sugars are not equal. There are adjustments for cane, corn, honey, etc which must be kept in mind for desired final carbonation. 3. The highest temperature...

Next time, try "cold crashing" your post-fermentation sample for a few hours. I think you will find that the resulting beer color is darker than prior to crashing - for similar reasons to those mentioned above.

I would go even further and say that as long as we are making good beer, why not use whatever we want... even if we are entering a competition or marketing a beer as a certain style. I suppose it would depend on what you consider to define a style. But for me, it is appearance, aroma...