Recent content by DaPearl9

Thanks Ruddur! The one issue is I'm operating with a hand pump and no CO2, but I think in theory it could still work... Definitely sticking to bottles from here on out though.

Hey, long story short I just made a Blonde Ale that I cask conditioned in a corny keg. It was supposed to be served recently but due to circumstances beyond my control it never happened. I was wondering would I be able to put the beer directly into bottles from the corny keg? I would I need...

Thanks for the advice. Yeah we were able to reach a roiling boil and saw the hot break for the saison before we began its boil. So I'll just do the same for the amber (except 60 minutes of course). It seems our efficiency seems to be the real problem today though.

Hey everyone, today my roommate and I are doing our 2 first all-grain batches, a Saison and an Amber. Right now the Saison is on the stove, working up to a 90 minute boil since we're using a large amount of Belgian Pils. Next up is the Amber which is using 10lbs. of American 2-row with some...

It was nothing too bad but I was helping someone set up casks for a festival. For those who don't know the process you lay the casks on their sides, ready to pour and tap a pin that will be facing upwards first. Sometimes the built in pressure explodes, sometimes quite violently. In this case...

Disaster averted. I was able to let off the pressure and rig up a make-shift blow off tube using the advice from this thread! Thanks everyone. For the record too I am quite familiar with ceiling mops but that's another story.

Yesterday my roommate and I brewed up our dunkelweizen with everything going pretty much to plan. Our apartment was a little on the warm side but we've been lowering the temperature through air conditioning (down to 74 degrees now and hopefully dropping) and everything seemed fine with bubbles...

Lots of great places in Brooklyn. In Park Slope there's The Gate and 4th Ave Pub. Nearby in Cobble Hill is The Brazenhead. Up north in Williamsburg there's Barcade, Spuyten Duvel (sp?), Mug's ALe House, dBA, and of course Brooklyn Brewery. I bet I'm missing quite a few too. In Manhattan I'd...

I'm not sure what a Nettle Ale is but one thing you can do is go download a free trial of the program Beer Smith. It helps build recipes and you can choose from a list of beer styles and once you enter all the ingredients and such it will give you an estimate on your OG. May not be entirely...

So our first homebrew batch is nearing the end of primary fermentation, at least according to the recipe. It is a Brown Ale and we've been letting it sit for a week. The current plan is to move it to secondary tonight and let it sit for a week to ten days then bottle it. Reading some of the...

To Brooklynites and Brooklynian enthusiasts what are your favorite beer bars? For me it's always going to be The Gate in Park Slope since it was I first began drinking a lot of craft beer. Also reasonable to get to from my place in Crown Heights. Fourth Ave Pub nearby is also really good, not...

High OG is fine with me. I think I'll probably just call it a Weizenbock at this point though I'll think I'll be using the Black Patent very sparingly. Any advice on the mash and hopping? For the mash I was advised to either: Do 1 hour at 150-155 degrees Fahrenheit and sparge (what I am...

Just want to throw out thanks here as well. In addition to help from my posts I'm learning a ton just from reading these boards in general.

Thanks for the advice! I'm glad to hear it sounds delicious and will be a really big beer, which I like. I may scale back the black patent malt somewhat so it's not overpowering. I'd be happy enough to call it a Weizenbock if that's what it resembles.

Thanks for the advice, particularly on the partial mash temperature since that's something I have little mastery over. I might spring for the chocolate malt at the store tomorrow. Mostly I'm using the black patent since we already have some and we're dirt poor. I guess we'll see how much we...