Recent content by CiscoKid

Welcome back. I took the first foray into all-grain this weekend. 3 batches, each with a bit different of an issue: 1) Pumpkin Spiced Ale (Friday). Man did I not get anywhere near the efficiency I was looking for. I expected to have an OG around 1.052 and instead ended up around 1.040...

5 gallons blue moon clone 5 gallons irish red 5590 gallons

+5 pumpkin ale 5573

5G of a pumpkin spiced ale last night... racked into the fermenter around 1am. Getting ready to brew again this afternoon.

4 x Anvil stainless steel fermenting buckets

I agree, kegging made the biggest improvement to my day. Maybe not the best improvement ever to my overall beer (although it did reduce a lot of extra racking), but certainly improved my sanity.

As was pointed out already, racking the beer into another vessel isn't going to lighten the color of the beer. The color was decided up front based on the grain bill - or in this case the extract and any other items that were added for the boil. What racking the beer will do is get it off of...

I'm excited to hear that Mr Beer is working for someone. That was my first foray into brewing and it turned me off of it for a while. In hindsight, I didn't know diddly-squat about proper sanitation so I know what the real problem was.... ;)

Hop bitterness will decrease with time. This is why IPAs are best served "fresh" (for lack of a better term). Cellar a bottle of a commercial IPA for 3 years and then compare it with the one for the store. You'll notice the difference. In beer, longer boil times w/ the hops may help with...

Hi all, I've been away since 2013 based on the history of posts in these forums. Hopefully I start running into some familiar faces again. I hung up the homebrew spurs a few years back saying if I was going to do it again I was going to go all-grain, but really didn't have room where I was...

Honestly - you should expect beer. Odds are the temperature shock is going to play havoc on the yeast and you're not going to get anything like the number of active cells advertised on the packet from the start - might take a little longer to get real active, might have some off flavors...

http://koehlerbeer.com/2008/06/07/rehydrating-dry-yeast-with-dr-clayton-cone/ I've never actually be able to authenticate that this e-mail really was from Dr. Cone, who probably has forgotten more about yeast than I ever learned, but it certainly makes sense and aligns with the instructions you...

It is a distilling product, used to make your initial mash which you then use in your still. Pretty sure if you use it to make beer it'll taste like ****.

One point I forgot to mention before, upgrading along the way will cost you more money. If you really want that better boil kettle, or that whatever cool gadget, spend the extra money upfront and be done with it, IMO.

This ^^^ Also, if you want dessert in a glass and you can find it, Maui Brewing's coconut porter is a rare treat.