Recent content by DamageCT

Any notification on whether anyone from the US will have theirs shipped soon? I'm very interested in seeing how the first few batches turn out before buying one myself. My main question is WILL this be able to maintain a boil in a garage during the winter in the North East. It gets rather...

I haven't moved it, it is in my basement which was about 64 degrees average for the first two-weeks and is now at about 66 average (I don't tend to temp control my ales, just lagers, unless it needs to be an oddly hot fermented ale) I guess the change from cold winter air to spring air may have...

Just as the title says, I'm still seeing airlock activity in a very light cream ale (was about 1.048SG on brew day) the odd thing is this Sunday would be four weeks since I brewed it, I've never seen this much airlock activity in any other brew after about a week max, do you think it could still...

The bucket heater might be the perfect route for me since apparently the pouring is creating huge temp drops in the atmosphere I brew in. Are the bucket heaters safe for water that is in a plastic cooler and will be eventually consumed?

Someone on reddit mentioned using a bucket heater, does anyone have experience using these to preheat the water?

Yeah its worked roughly 20 times, (four years of use), how would I check for waterlogging?

Yeah I might just rethink my whole process. It's worked for about 20 successful brews and two or three messed up mashes however that's two or three too many.

Yes I am accounting for the grain temp and doughing in. My strike temps are about 15-20 degrees higher than my mash temps. For example. Yesterday I preheated the mashtun using 180 degree water. I then left it to sit for about 15 minutes. I then went and poured this water back into the boiling...

I pour like an entire three gallons in at like 180 leave it for like 10-15 minutes with the lid on, pour it back into the boiling pot, and heat that water to accurate striking temp and then add the water back to the preheated mash tun with grains in it. The temp drop tends to be right when it...

Hi all, I've been brewing for close to four years and feel it's about time to consider an upgrade. The pressure point currently for me tends to be hitting the correct temperature in the mash tun. I have a 10 gallon gatorade cooler that I normally preheat with 180 degree water (that litterly...

Sorry I forgot to repost on here, the flavor mellowed out, I think it was the coffee used at the 10 minute left mark in the boil

True, I tend to to veer towards imperial stouts as if it's going to be heavy why not make it alcoholic too, but, that then makes it a one or two beers at a time instead of a drink all day style beer. I'll need to try out a lighter grain bill for my next stout and let you know how it turned out!

I get the grains from a local homebrew shop, but now that I think of it, my mill might be crushing and not just cracking, which would cause hulls to get into the boil and impart a bitter harsh taste, wouldn't it..

Not sure if this is the thread to post this problem under but I'm having some difficulties with my stouts. For some reason they all seem to come out with a sharp peppery(?) scent and initial taste, the taste ends up fading and you taste the way the beer was intended to taste as sort of an after...

+5g - Vanilla Java Stout = 8351gallons +5g Mott's Applejuice and Caramel Hard Cider (10%) +3g BJ's Organic Hard Cider (4.5%) = 8359gallons with the ciders added.