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Posted in thread: Red Lion Pump on 05-26-2013 at 12:07 PM
Has anyone had experience with these little transfer pumps?RED LION PRODUCTSImage of pump.These
are available retail for $100 and seem to do the trick, mostly.Just wondering what people's
Posted in thread: making beer with coffee on 12-25-2012 at 03:56 AM
I make a nice vanilla coffee imperial stout.I add cold brewed coffee (6 oz in a one 1 litre
french press worth) brewed at room temperature for 24 hours. I add it to the secondary and let
it sit with t...
Posted in thread: All-grain batches not "finishing" on 12-25-2012 at 01:47 AM
What are your starting and finishing gravities?Are your beers finishing too low in gravity and
ending up tasting thin with no mouthfeel?
Posted in thread: Nelson Sauvin hops on 12-24-2012 at 11:19 AM
Can someone recommend some other commercial brews that us NS to try (preferably a single hopped
example)? I'm very curious now to see if it is the NS that I don't care for before I try to
Posted in thread: Over Attenuation? on 12-24-2012 at 11:01 AM
Take some of the two row out. and substitute it with a character base like Maris Otter or
Munich.Replace some of the two-row with up to 3/4 lb of brown malt and 1/4 pound of Carafa.Just
Posted in thread: Great beer, but sluggish ferment on 12-23-2012 at 04:38 PM
I start it at 68F and try to hold it there approximately for 14 days and then let it go to
wherever it wants. Most of the time it rises to 70 for a few days and then falls back to 68 -
67.I'm not that...
Posted in thread: Great beer, but sluggish ferment on 12-23-2012 at 03:03 PM
Guys,Take a look at this grain and mash bill:5lb 8oz of Muntons Maris Otter Pale3lb 0oz of
Weyermann Munich 10L1lb 4oz of Muntons Crystal 45 Malt8.00 oz of US Caramel 120L Malt4.00 oz of
US Caramel 10...
Posted in thread: Counter pressure Bottling station on 11-07-2012 at 01:45 PM
Love the simplicity of this CPF.One question though - I'm having trouble finding a suitable
relief valve. Do you have a part number and supplier for this?
Posted in thread: Help - wet grain on 08-20-2012 at 11:24 AM
I understand malt conditioning. Apparently Sierra Nevada has been doing it for some
time.Problem is that the moisture content of the starchy part of the grain is high also so it's
sticking to the mill...
Posted in thread: Help - wet grain on 08-19-2012 at 03:56 PM
I've been living in a high humidity environment the past month or so and when I went to mill
the grain (in this case it was Canadian six-row malt) it was too damp to mill properly.Is this
grain toast ...