Recent content by beutinbrew

Hey everyone, I'm moving and can't justify moving my collection of clean-ish beer bottles with me, as the new apartment just doesn't have the space. It's about 60 to 70 bottles, about 12 of which are 24 oz'ers and another 3 or 4 are swing-tops. Most are label free, but a few are just...

So, what I'm hearing is A.) the fusel / banana / (insert fancy bio-chem word here) flavors and smell may go away, but B.) because this is happening at the conditioning stage it's most likely infection caused by an as yet undetermined source. Thus, if the next batch (which is already...

Alright, I'm on batch 8 so I'm entitled to my first "is my beer ruined" question, so bear with me ... Brewed a bitter in September using Burton Ale yeast. Through primary and a short secondary (to clarify it a bit more) the bitter had great, totally fantasic aroma and the little (warm) sips...

Why go through all that trouble building a rolling keg for a pic-nic when you can look cool like this guy carrying beer - and cups - on your back? Welcome to Keg Club Inc - Mobile Beverage Dispensing Systems Mullet not included with back-pack-keg. lol. :cross:

gearbeer, That would be a 10-4 on "Beer Goggle Bitter" Love it.

I believe Confuscious said it best when he contemplated that "Man who puts beer in to glass should also put glass in to beer." Following this wisdom last night, I summarily risked ruining my entire brewing session by the following method ... 1.) Diligently worked hard to brew in a sterile...

I have two tubes of White Labs yeasts and it seems silly to throw them out (5 and 6 months too "old" respectively.) I got them cheap early this summer, but where I live I had to take a brewing break through the summer due to heat and temperature control, so they have sat in my small brewing...

Just a fun question, cause I have an expired tube of White Labs Kolsch yeast in my fridge that I'm going to pitch this weekend ... cause, well I have faith in the beasties. So here's the question: oldest or expired yeast you've pitched and how it worked ...

Hey, Third batch - a hefeweizen - bubbling NICELY on day two. But, there is a distinct "sulpher-like" smell coming from the airlock. Not potent, but certainly noticeable. Anything to be concerned about? Here is my recipe: 1 Lb Carapils 15 L (steeped, 30 min, 158 F) 6.6 lbs LME...

I just broke my first hydrometer. Talking to roomie. Sleeve caught on hydrometer flask. Hydrometer went flying. Glass everywhere. That's a merit badge, I believe.

Interesting. I hadn't considered that. I took my sample before pitching yeast and thinking back, I'm 99.9% positive I took my sample before I aerated the wort, which could have meant there was some heavy wort at the bottom (I use a spigot on my bucket, so the sample draws from the bottom.)...

Here's an update for ya'll (as they say in places where I'm not from, but I imagine sounds better than "all of you") Did the brew last night, wantonly disregarding the advice to throw in some 2-row with the flaked Rye and indeed steeping the Munich with the flaked rye. Something may have...

I hadn't thought of the idea that the Rye with uber-low conversion would benefit from the higher - though still low - Munich. Funny how life works ... :) I'm pumped. Brewing it tonight with my Roomie ... will report back.

Thanks! That puts my mind at ease a bit more. I'm hoping the Rye will add a nice spice / dryness not found in most Porters and play against a hint of citrus from an addition of Cascade to the classic Fuggles that will represent most of the hops (like an 80% Fuggle/20% Cascade blend)

Hey everyone, I'm putting together a porter and I have some crushed Munich on hand from a friend, but I don't go AG yet nor do I have a mash tun. My main malt will be Dark LE, 6 lbs, and I'm already steeping 1.5 lbs. flaked Rye. Can I steep 1-2 Lbs of the crushed Munich as well? I know...