Recent content by Coiz

I used a bag of two year old two row and although it tasted fine, the efficiency was 20% low.

Kegging a NB/Centennial APA. Also transferring 12 gallons of IPA to secondary and dry hopping with 2.5oz of Falconer's 7 C's hop. This was the second time I brewed this IPA exclusively using those 7C's hops and everyone raved about the first batch.

Only one way to be sure, grab a bottle opener. :D

Wow, lots of really cool labels in here! Here is one my mom made up for me as a Christmas gift several years ago. I was heavy into motorcycle racing back then so she put a picture of me on the label. This was a pretty cool surprise.

From my experience, a mid sized gravity beer with the proper amount of pitched yeast will ferment at 3* hotter than ambient temp in a 5-6 gallon carboy. So if I want it to ferment at 65*, I set it at 62*. Big beers will ferment hotter so I'll drop it another degree or two and small beers won't...

I would also classify rye as spicy and not sweet. A half pound in that recipe should be enough to make it's presence known without being too overpowering.

I use Irish Moss in all my brews at 15 minutes left in the boil. On the lighter beers where clarity is a concern, I will dissolve a tsp of gelatin in 150* water and add that to the empty keg and transfer my cold crashed beer into it. I shake as I force carb and let it sit to settle out. The...

As stated, you're better off carbonating when the beer is already cold. With the dual regulators you can force carb one while serving the other. If you set them both to serving pressure it will take 10-14 days to carbonate from my experience. If you want it to carb faster, just turn the pressure...

Once I stepped up to brewing 12 gallon batches, it only made sense to get my own mill and buy grains in bulk. You pay $.50 on the dollar by buying a 55# bag as compared to 1-5# at a time from the LHBS. Our club does bulk grain buys once or twice a year. To answer the original question I...