Recent content by delarob

I've had good luck with the Goodbelly souring within a day. That being said, I just did a batch Thursday and by Sunday it was still only sitting at 3.8/3.7% PH. I believe I started out too high a ph and I didn't get down to where I wanted (3.4 or lower). PH strips should work ok, but amazon has...

I'm your huckleberry... I'm going to try and mimic this beer tonight. I'm using Goodbelly Mango pro-biotics to sour the wort and I may add fresh mango when I cold crash it. You can use acidulated malt to sour the batch if you like or, you could use lactobacillus capsules. I've done all three...

I used two lbs in a 15 gallon batch. Went to Shoprite and bought two pounds of shredded coconut. Took it home and browned it in a skillet. Added it to two sacks and aged it and the beer in a 15 gallon barrel for a month. Great toasted coconut flavor. Mellows a little with time in the bottle but...

All good points. But in my orig post, I never mentioned lagering. I only need 55/60 degrees. I rarely if ever make lagers and if I do, I can use my beermeister. Another thing I can do as switch out the refrigerator for a ac unit should I need to go lower in the future. Thanks for the CL listing...

That's a good, valid question. I would assume you always get an answer because each persons needs are different. In my case: a. I want something with plenty of room for my conical, a carboy, and a couple keggs. b. I'm 6'4" and 44 years old. I ain't getting younger and will be doing this...

Of course after i posted, I realized I forgot to correct my numbers. There was going to be a foam wall between the 18" chamber and the rest which would have brought my dimensions more in line so please ignore the 5.5" under the fridge. That will now be 9 inches. Also the height should read 4'8"...

Hi folks, I've decided I need to build a fermentation chamber. I can put a finish on a dog turd that'll make you go ahhhhh, but as far as building.. ehh, well I try. And I want to do this so I sat and did a diagram of what I want to do. I am open to suggestions and critcism as well as snarky...

I read somewhere a while ago that the Oxyclean without the blue crystals is basically the same as PBW. I dunno. I leave PBW in my kegs for a long time with no issues. Haven't found OC without the blue.. :confused:

I set my water temp 14 or 15 degrees over the mash temp I want. I use a big Gott cooler so after I dump my water and add my grains, I'm usually on or a degree or two above. As was stated above, I seal it up and leave it go. Holds temps uite nice and usually I'm down only a degree or two at most.

Pick up or visit the Forham/Old Dominion brewery in Dover. Their Oak Barrel Stout is a favorite of mine. You could also visit the 16 Mile Brewery in Georgetown. A short ride from Rehoboth.

Survey done. Aside from smoking ribs for my dad and refinishing furniture, I will be learning to give my dog insulin shots since he was diagnosed with Diabetes yesterday. :(

Same as above. All that xtra time does is clog up my fermenter for the next batch. When it's done, it's done. And a +1 on the instructions. While they are nice for beginners, once you get a few batches under your belt, and start to get the nuances of brewing you understand when someone tells...

On full boils don't forget to account for lossage after the boil etc.. So if the final result would be to actually get 6 gallons, I would not boil down to 6 because you will lose a bit more in transfers and may end up at around 5 or a little above when it comes time to keg/bottle.

What yeast did you use and what type of beer is that? Some yeast will finish higher than others

How big are your batches? Could be underpitching. How old is the yeast?