Recent content by Blackfoot26

Hey everyone, I'm heading to Killeen in about a month. I have a keg with the top cut off (bought it from a sheriff's deputy in CA so I assume it was legally aquired). I really don't know exactly what I want to do with it yet, but I'm leaning towards HLT. Anyway, the point I'm getting to...

Four Peaks Kilt lifter is pretty popular.

Tripe flavored beer? PATENT PENDING.

The problem I see here is not the storage issue. You can let it sit in a secondary for months. The problem I see is that, assuming its high gravity, you probably won't pitch enough yeast.

Anything by Charlie Papazian, John Palmer, Randy Mosher, Gordon Strong, Drew Beechum, or Jamil Zainesheff. Papazian's book is kind of the bible, although the others all offer interesting and relevant information. To augment your reading, check out archived copies of "The Jamil Show" and "Brew...

http://en.wikipedia.org/wiki/Gravity_(alcoholic_beverage) In a nutshell: Water has a specific gravity of 1.000. Because wort has sugars and other yummies in it and has more "thickness" it will have a higher specific gravity. The higher the "thickness", the more fermentables (usually) and...

I don't see ABC raiding the local Publix for their bread yeast, pots, pans, strainers, grain, or turkey basters.

Edited. I'm trying to make a dent in my "Less than Alaskan Amber" alt and what makes sense in my head doesn't necessarily translate.

I'm moving to Fort Hood in March/April. Does anyone know of any brew clubs in that area? Or would I be better off sticking to an Austin-based brew club?

I love extract brewing and I am convinced that extract can compete in most categories with all grain. I've been brewing for a couple of years, and these are the five biggest lessons I have learned. I hope others will add to it. 1: Ditch plastic fermenters as quickly as possible. 2: Scour...

...Unfortunately, I think my bathtub evaporative cooling technique was not quite enough. I'm sensing a lot of fruity flavor, especially the telltale banana, which is indicative of warm fermentation.

After a couple weeks in the primary at room temperature, I'm putting the apricot blonde with the White labs saison III yeast into the keg. I'll probably force carb this one by shaking the keg, since my altbier only has two weeks to go on its lagering. Results to follow shortly.

I've been here for about two months and they seems to have the best draught variety.

Wild wings?

Sorry I couldn't make it today. I had a brown bag lunch that I forgot about until I checked my calendar this morning.