Recent content by Dane

Thanks for all the replies on my post, every bit helps in homebrewing. It's been sitting in the kegs for a couple of day's and the taste is not going away. I got my yeast from a local brewpub (may be the problem but it's a pro wyeast wit strain so...) I'm stumped. I would say it's a...

I climate control all my brews through a johnson control unit, it's not the typical hoof prints of bad fermentation. The kettle is a converted stainless keggle, I'm quite positive it is sound, even after abrasive scrubbing. It may be a combination of high mash temps( I have a RIMS system) and...

OK, I'm absolutely fed up with this ongoing problem I've been having. I've dumped over 30 gallons and cannot find the source. My latest dumpage was a wit that had the same taste. I can only describe it as a bit tart, minerally, maybe metallic, it's just off, here are my conclusions. 1...

I've given this conclusion much thought. I bought an excellent water purifier that pumps right into my mash tun. However I have not tested my PH (no meter) and I do live in Florida...However I have used water from three different sources using 2 different purifiers and still the same result...

I've made this recipe a total of 4 times and have dumped 3 of them, and these are 10 gallon batches. Here is what I did each time 1. 1.042 kegged after 15 days, 30psi for 3 days, served. It has a metallic/astringent aftertast, great nose but twangy. I imagined it to be much softer and...

I always take an initial gravity reading just to see if I hit my target, efficiency, and I can adjust the grain bill accordingly next time. Taking readings and keeping good notes are important, especially if you want to make brewing a career. A final reading is important but every now and then...

Began. A lot more hops these day's, I'm much pickier

Did you not secondary it? Next time, let it ferment out all the way then rack it to a secondary then add the berry's. 1.022 is too high and the yeast had a second little shindig that created your sour off flavors. Simple syrup will work, make sure it's sanitary. You can get brewer's glucose...

Took silver in the first annual Upstate Brewer's Cup hosted by Thomas Creek Brewery in Greenville, SC. My recipe was an oatmeal stout using 2 row, crushed oats, chocolate, victory, 60L, and roasted barley. EKG for 60 and a London Ale yeast. Here she is Oatmeal stout (Breakfast) 9.5 lb Pale...

No, the system is on a timer. The boiler kicks off at 5am and heats the kettle. We arrive around 9am with our dough in water. You have to pick up a couple bags of grain but you pretty much just watch and sip coffee. I do not think we will enter the GABF. The brewers have won awards across...

damn, thats a good one

We generally brew 3 times a week. Our standard beers are: Irish dry stout, raspberry wheat, red ale, porter, barley wine, and a BMC knockoff, we also brew a seasonal twice a month. This month was a black IPA using Belgium dark malt. There is an audience that watches over us. It is a...

It's a strange system to brew on. We have no HLT to begin with. We have to start the day by turning on our brew kettle around 5am, set to around 180. We then dough in, mixing boil kettle water with our grain to usual mashing temps. We refill our boil kettle, heat it up to 180-200, ship it...

If you are certain the mercury apparatus did not break you should be fine. Make sure you get the glass out, it will settle to the bottom anyway. Are you sure it's a mercury thermometer? Nontheless, I wouldn't toss it, finish it then try one before sharing with others :)

I have worked in a kitchen for over 10 years now. I recently relocated and was hired on to a restaurant/brewery as a prep cook. Obviously I started hanging out with the brewers, sampling beers, and shooting the breeze. I began to start taking samples to get a professional opinion on them...