Recent content by commonlaw

Thanks guys. Some good ideas to look into. I haven't priced out a RIMS system or electric (and need to do some research on these to see what's available and what the current thinking is). It definitely sounds like pump(s) will make a big difference. A larger mash tun is clearly needed. Now...

It's been a long time since I've posted here. Mostly I've been happily brewing away and have made a lot of beer I'm happy with. But I'm starting to get the itch to improve my system. It just feels inefficient and kludgy. My brother (with whom I brew) wondered what we could do if we each...

bitter with columbus, flavor/aroma with simcoe, perhaps. Should make a good pale ale. Styrian Goldings are tasty and will lend a more english style, but I'm guessing they would get pretty lost if you paired them with the simcoe.

Mine is going strong a year+ in--it got a bit gummed up because I didn't clean it well, but after a thorough take apart and cleaning it's back like a champ. Mine comes out of a corny but don't see why you couldn't do the cubitainer. I've been wanting to try one. I'm not sure you need a...

even two smack packs is not likely enough for a lager without a good-sized starter, though it is a fairly low gravity beer. two packs of dry yeast, i have had good results.

For something like an IPA, I'd keep sugar under 10%, and maybe stick closer to 5-7%. You will possibly get a bit more flavor and complexity from the turbinado than the others. Radical Brewing has a good discussion of using sugar. Edit: I think some sugar in a IIPA is a good idea--it can be...

I have a wee heavy sort of in the works. My plan was to boil down some of the first runnings. I may also add some sugar, not sure yet. If you have the book designing great beers, there's a good discussion on the style and the various ways of approaching it.

I recently had the brooklyn sorachi ace saison and definitely found it a bit funky (and i like funky beers). I have a couple ounces of sorachi ace in the freezer. I like the lemony-ness, but would like to avoid the funky cat piss. Wonder if it was a combo of yeast and hops, or hops on their...

for whatever reason i have not loved the WLP002 in the last two beers I've done it in. No idea why. I could cut down on the starter, I just want a good fast fermentation because I have to knock this one out in under 4 weeks.

This is getting brewed for a pig roast happening in less than 4 weeks. Hopefully I can go grain to glass in that time. 11 gallon batch, going to do single infusion around 153 degrees, batch sparge. This is going to come in just a bit higher than the guidelines for a mild at ~1.046, getting to...

thanks guys, looks like a dark mild may be the answer. I've done one before and it was good but not amazing (it was one of the two beers I've brewed with the Fullers yeast, and I have not loved either (the other being a bitter)--not sure why--I love Fullers. Back to Burton yeast for me maybe)...

a friend is moving away and his wife wants to throw a pig roast before they go. i'd like to brew a beer, but this is happening first weekend in october and i can brew only this coming weekend (labor day weekend). I keg so can force carb, but need help with an idea for a beer that will be big...

Need to start doing something about that. I like something flavorful but not too much alcohol, and maybe on the malty side as things get into fall. Nothing specific yet, but some initial thoughts are a scottish 70-/ or 80-/ perhaps. Dunkelweizen. Oktoberfest if I feel like lagering. I did...

I live in SoCal and haven't seen any kegs on craigslist in forever. And prices on kegconnection seem to have gone up. So anyone know of any deal on ball lock kegs?

Had an ounce or so of hops in a keg that I also primed with sugar. 3 weeks later (a bit long on the dry hop, but I'm busy) I go to take the hops out (haven't gotten around to putting this beer on tap yet) and it took forever to get the lid off. Venting took forever and never released all the...