Recent content by bullinachinashop

Another idea that works well is to use your bottling bucket. Start by mashing @ 1.25 qt/lbs. After conversion pull your bag, give it a squeeze and then put it into your assembled bottling bucket. Add the balance of total water needed at mash out temps, stir and then run off into your boil...

I've brewed this with multiple small modifications and really like them all. I only used the amylase enzyme on the 1st batch and am still able to finish at 1.001-.02. I will say making sure your water PH is important and checking for full conversion is critical. I've mashed this for 2...

Sounds good, I'll have to get some to try. What do you think of the modifications?

Schlenkerla What ended up as your favorite hop with this brew? I used Liberty in the 1st batch and may try something else. I'm planning a 20 gallon batch of this because I have such a nice yeast starter from the last batch. :D I'm gonna modify it a bit but just some minor tweaks that...

I was thinking a real light charge of fresh Ginger. You could easily treat it like a Corona and add a lime wedge

The only thing I'd be cautious about is the size. If you're brewing 5 gallons on a fryer setup in a 10 gallon pot, it's just a matter of time before you'll want to do 10 gallons. The step up to a 15 gallon pot is relatively small. Just Sayin. Bull

Without reading the entire thread, has anyone added anything to this post ferment to add additional flavors to this? (spice/fruit) I'll keg mine on Wednesday after 2 full weeks in the fermentor. It's very clean and light and it'll be nice to see how it is carbed up.

Today I'm at 1.002 Tastes pretty thin and still tastes corny. I added 1/2 tsp. amylase and dry hop to the primary fermentor. I pulled it from it's swamp cooler @ 63° and put it at about 66° and gave it a good swirl. I'll check it in a couple of days, but I really think it'd have got down to...

Maybe put it in a swamp cooler for a couple days. That yeast can be very aggressive and very low floccing so you may need a blow off tube.

I brewed this; 2# 2 row 2# 6 row 1# flaked rice .75# flaked maize .75 Liberty@60 .75 Liberty @ 0 .5 Liberty Dry Hop 1/2 tab Whirlfloc @ 10 min Water salts and 3 ml Lactic acid to 5.3ph mash Mashed @ 148 for 90 min, (still not fully converted) direct heat to 152° for 30 (full...

Classic!

Cheap is relative. There are a lot more factors to consider than just money. Time investment being the largest. "Control" of batch can lead to both good and bad results. Without proper research(time), you can easily come up with many bad beer ideas. You can brew any beer with today's extracts...

Cleveland has a great beer scene. Most are not bottled though. Head Hunter is great and I think available at Heinen’s & Acme supermarkets. If she's looking for brew pubs, that's a whole different thread. Lots of good choices. Bull

I think the reason people wait is because when you add the KMS and the Sorbate, it can change the flavor for a coulpe of days. I usually know how much sweetener I want to add and just add it when I stabilize it. Not only that, but if for any reason the sweetener wasn't sanitary, the KMS will...

I back sweeten at the same time. Bull