Recent content by BrianHitsCar

I figured as much. I won't be able to get another deal like that, though. 27x38x69", fully working, clean, $100. And if I do, it doesn't need a damn latch! :)

Hey all, I had no idea where else to go for help. My father had a 3 line system in his basement bar, and his chest freezer he uses as a kegerator went out, so I found him a great deal on a freezer of the exact same size. He gets it home, and he wants to go all out with the wood collar and...

Never apologize for answering a concern with that, haha. I can't believe I had nearly forgotten this crucial rule. :)

Alrighty, so bottom line is that no matter how much the yeast needed to reproduce (how few yeast began in the bottles), you use the same amount of sugar for priming then? Just double checking.

That's really helpful! It also explains to me why my pumpkin ale and my brother-in-law's recent IPA sometimes explode on us. I bet the ones that have been pouring fine have been in the fridge a few days longer than the ones that are exploding. So, since this belgian is in the 7% range, I...

I had a belgian ale that sat in the secondary for an extended period. Clearest beer I've brewed yet. Anyway, at bottling time I boiled my standard 3/4 cup sugar in water and poured that at the bottom of the priming tank and siphoned my beer on top of it (as I always do). 5 days after...

Thanks everyone. Heading to brew store today, get one last opinion from LHBS employees and then it's a brew day.

Thanks for the input. You think I should keep the mixture of 2-Row/Vienna or just go ahead and try for a SMaSH? Heading to Brew Store tomorrow.

My friend from Yakima randomly mailed me a 1/2 lb of Willamette whole leaf. It's only in ZipLoc bags so I figure I better get to brewing ASAP. Anyway, this is what I was thinking: =All Grain= 6 lb. Pale 2-Row 3 lb. Vienna 1 lb. Crystal 60 0.5 lb. Coffee Malt 0.25 lb...

My brother-in-law and I just call ourselves "Basement Brewing Company" because the party spot all throughout our highschool, college and post-grad years was my parents' basement in which my dad built a bar. And it was always referred to as "The Basement", no matter what the context. No one...

I'm far from an expert on the matter, but your first idea sounds great to me. Oven roasted pumpkin (especially with pumpkin pie spice) should add a very nice flavor in the secondary.

Welcome to the site and the obsession! Everything seems to be in order there, the temps sound good to me anyways. Also, you should be seeing some bubble activity... ... oooh, right about now? You came to a great place, have fun here and with your brews.

The obvious choice would be pumpkin ale, but you're most likely looking for something else. Maybe a ''hauntingly sweet'' scotch ale? It might be interesting to mix the malty sweetness with some spices to keep in tradition with holiday brews, being as it is going to be the Christmas season as...

Hey everyone! I've been homebrewing for about 2.5 years now, and decided to join the community here since about 95% of my searches for answers on the web bring me here anyway. I started brewing when my girlfriend bought me a kit for Christmas because I seemed fascinated with the fact that my...