Recent content by cmdrico7812

Moving and lessening my supply of brown bottles. All are rinsed and dry, but have been sitting for awhile. I have almost 20 cases. $25 takes them all. Bring your own boxes or bags to take them home. (I'm moving and need the boxes). Pick up in Portland Michigan.

The barrel I'm getting is quite old and has probably not been stored properly (a long story, but that's where I'm at). Any advice on reviving an old barrel?

How do you clean or prep the barrel for aging? Any special way to clean the inside?

wade, I'm at work now, but tonight when I get home I'll look up my hop schedule for my recipe. I just had one of these the other day (since summer is on its way) and it is a fantastic beer. I plan to brew it again very soon.

Already so I couldn't wait until the fermentation slowed down. I popped off the plug and tried a bit of the medieval ale I detailed previously. It tasted great! It's fermenting at about 64 degrees, but it didn't taste warm. It was unexpectedly refreshing. You could definitely taste the liquid...

So I've been thinking about giving this a go. I'm a bit of a nerd and have been reading the "Song of Ice and Fire" series and thinking about medieval ales. I was inspired by this site that has been reference in this post before: http://www.cs.cmu.edu/~pwp/tofi/medieval_english_ale.html The...

I ended up adding 3.5 oz of corn sugar and about 2/3rds of a package of Nottingham yeast to the bottling bucket. Should help with the natural carbonation in the bottle. When I bottled, the whole basement smelled like I was walking through an orchard and it's nice and dry with a bit of bite.

I plan to bottle a Flanders Red I made in February of 2009. I'm going to lightly carb it (2-2.2 volumes or 3.5oz dextrose). Given it's age, do I need to add yeast when I bottle or do you think it will natural carb with what's left in it? Is there a way to test for this before bottling? Thanks.

I have 10 gallons of sour that I need to bottle. One is a Flemish Red and the other is a bastard Oude Bruin. Can I bottle these in regular 12 oz. amber bottles after adding priming sugar? Do I need to add yeast at bottling as well? Thanks for your help. Eric

Does anyone have a Bayou Classic SP-10? I just got one for my birthday today, and the little bag that holds the parts to put it together was broken and parts were missing that are needed to put it together. The parts I'm missing are for the adjustable air intake where the hose from the tank...

I think your ratio of Oats to Barley is off. As posted by flyangler, check out this article. Why use so many oats? The guy did the research on this (the article I linked) uses a 3:1 ratio of barley to oats, almost the opposite of the recipes on here. Has anyone tried the recipes from this...

Thanks for your help! I ended up going ahead with my clone recipe. Just by guessing, my recipe is kinda close to this. I didn't split the bill between pilsner and maris. I did 80% pilsner 10% wheat and 10% C-20L (% are close but not exact). I used White Labs 565 and it worked well. I used mostly...

If you need help with planning and zoning, I'm your guy. I'm a professional planner and a brewer so I know the ins and outs of both industries. Here's a link to a post regarding my services: http://probrewer.com/vbulletin/showthread.php?t=17820 Let me know if you still need help.

I've brewed a few Berliner Weisse's now with limited success using lacto. My best batch, and favorite among friends and relatives, was made without lacto and I added lactic acid when I bottled. It's so nice and tart and mixed with raspberry syrup it's like heaven on a hot summer day. I know it's...

Does anyone know how many IBUs are in Brooklyn Brewmaster Reserve Beer Sorachi Ace? Their website says it has an OG of 14 Plato, which is 1.057 and a final ABV of 6.5%, but it doesn't list the IBUs. Does anyone know, or could you help me figure out about how many IBUs this type of beer should...