Recent content by cigarmitch

I think co-ops and CSA's are two different things. Most CSA models have subscriptions that then get goods based on what is available and what can be distributed evenly. Example of how this could work would be if a brewer started a brewery and paid the (round figure) $2500 a year to be a brewer...

CRAP!!! I bought these for our baby pool party this summer. Anyway, I use these to store my prepper food stores, and a few other things. Cheap, easy and I prefer Lowe's WAYYYYYY over Home Depot. But yes they are food safe, my thrid eye is from something else I did as a child!

I would suggest rehydrating it. Although not a starter, rehydrating the yeast will give you something fun to watch and you will know your yeast is ready to do the work needed!

Any 4 week beer I have bought from northern brewer has been close to done at that 4 week mark. Now I will also say that the longer you let beer sit, the better it becomes. My Rye Ale was tasty at 4 weeks, but no carbonation. 5 weeks was better and 6 weeks was great!

I have had great success in adding wood to rye ales. They have taken the characteristics of each wood very nicely!

Ahhh... so he is... MY BAD!

+1. I always test mine with water before I sanitize it. That way I can play with it to seal it up before my precious brew can leak out.

Use something local. Our club voted a few months ago on our name, Overmountain Brewers. Which harkens back to the Overmountain Men in the Rev War. For Denton Texas, maybe things such as: Trinity River Trub-a-dors Comanche Moon Brewers- after the lack of security during the civil war...

I aerate through a fine wire mesh strainer, pitch my yeast and usually within an hour have a bubbling airlock. (most of that is due to healthy yeast). The strainer keeps the hops and what not out of the fermentor and puts an insane amount of air into the beer.

+5g Cascading Rock American Pale Ale +5g Squirrel's Breakfast Nutty Brown Ale +40023gallons

A few of us on here (5 that I know of) are in SW Virginia... Welcome, enjoy the brewing!

Hell I thought Grain Belt was a SD beer, Lord knows I saw enough bottle rolling around the beds of trucks in my youth... But I guess that "distinction" is best left to Minnesota! On Topic: I will track down some Virginia brews or some other regional varieties!

Or use them as small blow off containers. I am using 1 of mine for this as the other 2 are full of local brewery beer!

I am new to brewing (sorta) and I know how hard it is to wait for conditioning. But 11 days in the bottle is NOTHING. Wait it out at least 14, make sure it is chilled and it will only get better with age!

I was thinking a little washing was in order before pitching into the cider or the brown ale I was going to use the yeasties for.