Last Activity:09-03-2006 12:19 AM
Posted in thread: Mini Mash System for Extract Brewers on 05-20-2006 at 03:17 PM
I just made the jump and here is what I did:Target 5 gallon rubbermaid cooler = 15 bucksLHBS
cooler convert with valve attached = 30 buckshomey for hot water heater braided line (this
stuff is 1 1/4 w...
Posted in thread: Safeale S-04 on 04-05-2006 at 01:31 PM
I have a batch in with 04 and it started fairly quickly as well. I have mine a wee bit colder
than you do at 60 deg, so it is still going along nicely but a bit on the slow side. I have
used 56 in a b...
Posted in thread: first cut is the hardest on 03-13-2006 at 03:22 PM
Spar varnish is a good finish for the bar, I would drill with some kind of water or liquid to
keep the slate cool which should help with cracking. Heat and expansion are your enemies when
Posted in thread: Secondary white stuff....?? on 03-10-2006 at 01:48 AM
Looks like what has happened in most every secondary I have done in my limited carreer as a
brewer. Little bubbles which may or may not cling to bits of yeast from dry hopping. As they
say relax and h...
Posted in thread: Looking for a LHBS in chicago area on 03-09-2006 at 03:39 PM
If your friend is going towards the north side there is Perfect Brewing at perfectbrewing.com
Posted in thread: Vanilla Bean Question on 03-06-2006 at 01:19 AM
I made a bourbon vanilla imperial porter with two beans put into the secondary. I split,
scraped and chopped the beans and then added to the secondary. I didn't boil and neither did
most of the guys t...
Posted in thread: Arroz Loco on 02-28-2006 at 03:15 AM
Capital brewery in Madison Wi used to do a wild rice beer, but it has been a long time since I
have had one. I used to like their stuff at UW Mad's unions.MP Wall
Posted in thread: Chili Beer on 02-28-2006 at 03:08 AM
Would smoked red chilis (chipolte or adobo) be a better choice for a dark beer? I once had a
wine out of Wash state that had chipolte overtones to it and it was great with mex food. A
Posted in thread: Carmely tasting brew. Huh. on 02-25-2006 at 06:34 PM
The comment about boiling the grains kind of got my attention. I would steep the grains for
30-45 minutes in 155 degree water then strain the grain out and use the water. If the water is
still hot you...
Posted in thread: How much Irish moss? on 02-23-2006 at 03:32 PM
I use a fat teaspoon (again when I remember) and it works well. Last batch was cloudy as all
get out until secondary because I forgot but prior was clear on transfer to secondary because I