Recent content by Brewzorback

Unfortunately I'm a stout fan and normally brew stouts! Most people I know don't like stouts and it will be on average of 85+ degrees here when we have it. I'm hoping since I'm planning a year ahead I can get an early start and work any kinks out.

According to the Arkansas state statute a person is allowed to make up to 200 gallons a year for personal or serving to friends and guests without selling so I think I'm in the clear there. Thank you for the congrats!

I appreciate the advice on wines I was questioning about the price of kits to use as I read somewhere that generally with a kit you really do get what you pay for. I have a lot of friends and family that enjoy drinking. I'm more worried about brewing to little than to much because I can always...

We may have a few bourbon or whiskey selections as well

Thank you for all the responses so far! I'm not sure about what the state thinks about serving home brew but as far as a venue goes we aren't going to choose a place unless we can serve it there. My brew equipment is nothing special just a basic equipment to make 5 gallons all grain. I have a...

Hello! I'm recently engaged and I want to brew all the beer and make the wine for the wedding. I was wondering if anyone has ever took on the task or give me an idea of a time frame I should get started in and maybe give me a rough idea on how much to brew? There will be approximately 125 guests...

I used a secondary and added coffee then and mine was fine. I only used a secondary cause I'm not very good at racking yet without picking a lot of trash up.

I removed the disc from the stout faucet and it's a much much faster pour..... It also may not be as carbonated at the faucet gave the illusion to be? I thought maybe it tasted a little low on carbonation still possibly but wasn't sure....

I really don't mind it pouring slow as long as it comes out and I get to drink it! Lol.... I just assumed it was an issue from what I read. It wouldn't hurt my feelings of it was a little faster but if it's really not a problem I can deal with it I reckon. This is all still a learning process...

The co2 is inside with the beer... It was reading almost 900 lbs of pressure Inside tank when I first put it in and now it's reading about 500 after setting in the keezer. 40-35 is also the ambient temp so I'm sure the beer may be a little cooler maybe?

6 ft of tap line and it's connected to a stout faucet.

I just kegged my first brew Saturday which is the breakfast stout clone.... I've never dealt with kegging or anything else for that mater until now. It seems the beer is pouring super slow. I have it stores in a freezer with the temp controller shutting it off at 35 and back on at 40. All the...

Just finished adding the 2nd addition of coffee and tasted going into the secondary. Tastes and smells great! I can't wait till it's kegged and aged a little! It was a little short on abv though cause I missed my OG (1.072) ... FG was 1.025. Never the less it's going to be a great beer! Thanks...

Brewed a week ago Saturday and just finished fermenting today... I'm gonna be adding the 2nd 2oz of coffee after while. If I'm kegging instead if bottling is there really any need for priming sugar?

Good advice.. Thanks!