Recent content by buckeyebrewer

boil another 300ml of water...let it cool and then add to starter. At least you will be at the proper gravity. I'm sure the yeast are still alive. This is a great lesson in why you should use a hydrometer or refractometer when making anything.

It contains nutrients to help the yeast activate. No worries...your gonna live.

Handjobs.....that's funny s@*t

+20 = 4787

Gimme Gimme Gimme

24695.5 + 25 = 24720.5

The description states - The heater, while immersed in water, will heat continuously past 150 F. and towards boiling, depending on the volume of water and the container's insulation. Towards boiling?? Not sure if they would boil 5 gallons or not.

Oh ya and make sure you go to Nectar's late night for some gravy fries.

When in Burlington please visit my old watering hole "Three Needs". Have a pint of Long Trail Ale for me. It's a great place for some different beers on tap.

I just made a Saison with 3711. I would pitch around 70 if possible and let it rise to 86 over the first day. I have heard of people letting this yeast get up to 90 degrees with good success....I would think 90 is pushing its's limit but it seems to work. I can say this about 3711.....I made a...

I would boil 8 gallons in one pot and 4 in the other. Just hop the 8 gallons with the full amount of hops and boil down the 4 gallons without hops. You can blend them together at the end of the boil to the proper volume. I use this method when I make 15 gallon batches in my 10 gallon...

That is just stupid....8lbs of aroma hops....lmfao

Two negatives do make a positive after all.....

Just thought I would pass this along......looks like a good deal. They have several others that are reasonably priced as well. http://www.instawares.com/thunder-group-natural-gas.thu-irbr002cn.0.7.htm

I just made the Rye Saison recipe that took first place in the HBT contest. I started with an OG of 1.054 and ended up at 0.998....???? The attenuation of this yeast is nuts. The brew taste good....not much body but the taste is good. I wasn't expecting it to ferment that far. The only other...