Recent content by Beer_Eugenics

I brewed a Belgian noel that was 16 pounds of grain and two pounds of Belgian candi sugar. After, I ran another gallon through and got enough wort at 1.050, then added aged hops. So that's the "style".

I made a yeast starter using my backyard grapes that finished at .012. Now a one gallon batch brewed and smelling/looking good. Next step transfer washed yeast to a petri-dish and brew new batches from each colony.

I brew about three five gallon batches a month. As to how I get through that much beer, I fill a glass with beer put it to my mouth take a sip swallow then repeat.

I would think closer to the keg would be better.

I have a Portuguese and the bottom plate has a spring that holds the bottle against the top, so yes you could bottle with one hand. Might just be a little bit difficult removing the bottle if using Belgian corks but doable.

Is your tubing a 100% copper?

https://www.homebrewtalk.com/f252/coffin-keezer-list-256871/

Just need to do build the box for my taps, trim, sand and stain.

Attenuation was good at 1.006. Taste was plain with a little hint of white wine but that could be from the grapes and smell had a slight latex aroma. I'm going to make a one gallon batch and some plate streaks and make a couple of one gallon batches from the streaks.

Made my first wild yeast starter from grapes I had growing in my backyard. After 48 hours already have good sign of fermentation and it doesn't not smell bad.

He has also written a book called American sour beers. I just finished reading it and would highly recommend it.

Maybe freezing beer inside the tap cracked something or moved something in side the tap just enough for everything to pour out.

Taping and paint are done. Starting the tile.

Yes, I left the seeds in. For the yeast I used WB-06

http://www.slate.com/blogs/moneybox/2014/09/15/anheuser_busch_inbev_sabmiller_merger_the_maker_of_bud_wants_to_buy_the.html