Recent content by Barkingshins

Email from SSBrewTech to notification list - "MoreBeer! will soon have Ss Brew Buckets... Yes many of your are wondering how a few hundred Buckets sell out in like 5 minutes... so are we!!! Apparently after we sent the pre-sale notice, everybody set their reminders and calendars, and when...

I wouldn't count on it. Unless MoreBeer! is a non-profit organization and I wasn't aware of it, they are going to want to make some money off of these sales. I would look for a $50-$100 mark-up... at least. It was fun while it lasted.

Well, it was fun while it lasted folks. MoreBeer! is now SSBrewTech's U.S. distributor so, kiss those prices goodbye.

Here's the situation... I brewed a Belgian Golden Strong Ale a couple months back using nothing but Belgian Pilsner malt and 3 lbs of cane sugar. The brewday went well. I hit my target O.G. of 1.080 and pitched White Labs WLP570. With all of those simple sugars, primary fermentation took...

I am currently using a copper immersion chiller but have been looking into purchasing a counterflow chiller to help speed up the cooling process a bit but, there is one thing that I'm unclear about. If hot wort is being fed from the kettle, through the counterflow chiller and into the...

The situation: I have 5 gallons of fermented cider that has been conditioning/clearing in a carboy for about a month now and I am ready to keg it. I let it ferment out completely so obviously it is very dry now. This is for my wife and she prefers her cider semi-sweet. I am looking for...

On 11/3 I brewed an AG, 6-gal batch of Belgian Golden Strong Ale. Here's the recipe that I used (based on a recipe from Jamil Zainasheff): 12.0*lb Pilsen Malt (I used Belgian Pilsner malt from Castle) 3*lb White Table Sugar (Sucrose) 3.0*oz Czech Saaz (3.0%AA) - 90*minutes White Labs...

I agree with muthafuggle in most cases. If you see yourself getting significantly deeper into this homebrewing thing, it's better to buy for the future rather than waste money on equipment that may be just barely what you need now but will only be collecting dust in a few months. On the other...

If you want a successful fermentation and a good end-product, priority #1 should be locating the fermenter in an environment with a stable temp that is within your yeast's temperature range: ~65º - 70ºF for most ale yeasts. Sorry to be Captain Obvious but I'm not sure what else to tell you...

Surely you have some kind of homebrew supply store(s) in Miami. A Google search found one called Brew Box Miami that you could check out. I'd be surprised of there aren't others as well. Nearly all of them that I have dealt with have some kind of economy line of brew kettles. The place I...

Yooper is correct; 2 quarts per lb of grain is a pretty thin mash. To get an appropriate amount of wort for a 5-gallon batch with that water/grist ratio you'd want to sparge with only about 3.5 gallons of water (4 gallons for mash-in + 3.5 gallons for sparging - 1 gallon for grain absorption =...

The way I see it, there is basically one reason why a full boil is highly recommended, if not necessary, with all-grain brewing. Most AG brewers run all of the batch's water through their grains in an effort to rinse out as much of that sugary goodness as possible. If a significant portion of...

My feelings exactly. I just wanted to be sure that I wasn't being silly. I'll just let it come down to room temp, or close to it anyway, in my covered brew pot and then rack it. Thanks.

I have 5 gallons of raw cider that I have heated to 160ºF to pasteurize it. It is now down to ~150ºF and, if possible, I would like to rack it to a glass carboy and let it come down to room temperature on its own before pitching. My only concern is whether or not racking 150º cider to a glass...

Perfect. Thank you.