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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. C

    How to plug up spigot hole in kettle when not needed?

    I use a stainless steel plug with the hex flats (larger than the hole) on the outside and a stainless nut and o-ring on the inside. Sorry, they probably don't have these at home depot
  2. C

    we are all a bunch of nerds

    Guilty
  3. C

    Hops boiled in water, then added to the wort

    It would probably be easier yet to just use hop extract http://morebeer.com/products/isohop-bitterness-extract-1-oz.html
  4. C

    Carbonating

    This would be a problem. Also make sure part of your gas line is above the beer level or beer will fill the gas line even if the pressure is constant.
  5. C

    Painting Green Bottles Black

    I can smell hoppy beers start to skunk within minutes while sitting in the sun.
  6. C

    Not your normal pattern

    The website doesn't list what yeast comes in the kit. Does it come with lager yeast? In the future you should wait for the yeast to drop and the beer to clear before bottling, the yeast need to reabsorb things like acetaldehyde and diacetyl created during fermentation and usually don't...
  7. C

    You know you're a home brewer when?

    Will 50 pounds work? http://www.williamsbrewing.com/50-LBS-FIVE-STAR-PBW-CLEANER-Actual-Cost-Shipping-Item-P1487.aspx
  8. C

    You know you're a home brewer when?

    You have given yourself whiplash turning on the sink. I've done this too many times
  9. C

    Ass Kisser Smoked Porter Recipe?

    I have no idea about the recipe, but OG 16 means 16° plato, approximately 1.064.
  10. C

    Whats the biggest bonehead mistake you've made while brewing?

    Why do you freeze your stakes? I would think that could make them brittle. I just keep mine in the garage in the bag with the tent. ;-)
  11. C

    BU:GU question - isn't FG more meaningful?

    I agree, but I think there is more to the balance than OG and FG. It also matters what sugars make up the gravity. I've had beers that were mashed at high temperatures and started in the 1.060s and finished with FGs in the 1.020s that didn't taste sweet. I had a English mild that started at...
  12. C

    BIAB... plus?

    I think there is room to move down around 1/2" or so.
  13. C

    BIAB... plus?

    Here's one more looking down inside when empty.
  14. C

    BIAB... plus?

    I had a request for more pictures of my setup so here they are. The first two are mashing while recirculating. As you can see I should be cleaning the garage instead of brewing. The third is the mash draining in the raised position. You can see 2 of the 3 screws spaced 120° apart resting on the...
  15. C

    Low OG

    The starches in crystal malts are converted to sugars in the malting process, that's how the sugars are "caramelized".
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