Recent content by ChuckMoney

I just found a batch of beer that I cooked up some time around July 15th, has been in primary since then, can't believe I left it this long, all the vodka has evaporated from around the airlock, but the airlock was covered with cheesecloth. Haven't opened the bucket yet to check for mold...

Anyone get their opener yet?

Could you post a Recipe?

I was under the impression that all grains can be steeped for color and a head retention, but to fully utilize the grains to get fermentable sugars as well as more flavor and complexity than the steeping, grains had to mashed.

My advice is to brew a pale ale kit, and add 2 lbs of dry malt extract in the last 10 minutes of the boil. It will be a little darker than you're used to, but not the overly hoppy flavor of a pale ale. I made my first IPA like this by adding an ounce of high alpha acid hops to the 60 minute...

About 2 months ago, I used about 2 lbs of domino dark brown in my makeshift imperial stout pm recipe that mashed about 5 lbs of malt and 6 lbs of malt extract, came out in the low 1.080's for a SG, and fermented down to about 1.012 (yes 85% attenuation, I figure this is from all the extra...

Got worried about not being able to handle a blowoff in the current room i'm fermenting in, and scooped about 2/3 of the slurry out and pitched it. Fermentation took off and went from the SG (which ended up being around 1.075) down to 1.016 in 3days. Letting it rest till friday to see if it...

Wow this event was huge this year. over 50 different brew stations and tons of good food.

about 16oz of an unknown hallertau variety grown by a neighbor last year about 3% 4 centennial 4 chinook 5 cascade 3 santiam 2 saaz 4 fuggles 2 galena 1 ekg 2 bullion 1 sorachi ace right now, I'm estimating this should be good to get me through till december or january, as i will...

Yeah I just got an email about this from becks, saying i have to confirm my email address in order for me to get my opener, it just so happens this is 2 weeks after i signed up, which should be when i got it, but they just say they're shipping it now?

Yeah I had a rolling rock last night (first since they've left latrobe) and you can tell no one has ordered one in the past month or so, tasted a combination of vinegar and butter, its uncleaned lines. disgusting. people need to get with the program and not have 10 taps if they cant take care of...

I have a east coast pale ale finishing up sometime soon, and will be making an IPA shortly after. Would a starting gravity of 1.068 be a good candidate for pitching onto the cake? Or do I need to be bigger than that? Also, if its not big enough, how much should I scoop out before pitching the beer?

I snap a picture with my phone and write it down in a beer dictionary (address book) with a few notes and an easy 1-10 rating. Started in january and already have close to a hundred.

Tasted like biting into a cascade hop. And thats not a bad thing! Probably one of my favorite seasonal beers yet.

About to sanitize 300 bottles for about 25 gallons of assorted beer, including 5 gallons of dunkleweizen, 10 gallons of chocolate/chili/honey porter, and 10 gallons of whiskey stout. I really need to get some kegging equipment