Recent content by eric1489

Here's what we did (12 gallon batch): 18 lbs - 2-row malt 6.5 lbs rye malt 1 lb Flaked Wheat 3 lbs Munich malt 1.25 lbs Cara-Pils malt 1.25 lbs Wheat malt 3.5 oz Black Patent 3 lbs amber candi/invert sugar 2.25 oz Columbus(12.2%) - 60 minutes 3 oz Columbus(12.2%) - 40 minutes 2 oz...

Morgan's Rye Beer (Mini Mash) | MoreBeer Has anyone made this beer and can offer any suggestions for upgrades? I really like a nice rye. Just wondering what this thing comes out? etc? ej

Apfelwein is crystal clear not and I am ready to bottle 4 gallons. I drew off one for a party so I am down to 4. From searching the forum I gathered that it's about 1oz dextrose per gallon for carbing. If I wanted to make it a touch sweeter, does one cup of splenda make sense? ej

BierMuncher............where in STL are you? I am in Kirkwood and I would love to meet other brewers here locally.

how hot is too hot? It's sittin at 73 right now

So I made a batch of cider yesterday and I am realizing that I may have made some pretty potent stuff on accident. My bag of Dextrose I thought was 2lbs, but I am thinking it was 2.5 lbs......I just threw what I had left in there and assumed it was 2lbs. So 1.070 OG with Wy3068 I am looking at...

So regarding the pictures on the sticky...............the far right is what the final product will look like. When you say pour off most of the liquid and pitch........you want less of the liquid and everything that is settled out, or less of the liquid and try not to disturb the settled stuff...

My head is spinning from all this discussion on burners here. I figured I would defer to some of your expertise. I am an extract brewer with hopes of going all grain at some point in the future. I am planning on getting a Blichmann or a B3 kettle in the very near future so that I can do 10-15...

I knew about the Floc'd yeasties dropping out of solution, but after 2 weeks though? It does look a bit clearer..............could it possibly be done fermenting. I'm using Montrachet and the temp fluctuates between 60 and 70.

Things seem to be slowing down with my apfelwein as far as the bubbles go. I never took an OG reading, but I used 2 lbs of Corn Sugar so I can easily find something close that someone else got using Ed Worts exact recipie. A ballpark ABV is just fine with me. I will take a gravity when I am...

B3 HD Kettles.................where can these be found?

I am new to this too, but please do not use these burners inside............maybe in a concrete basement or something with a fire extinguisher close at hand maybe, but then you may want to look at the ventilation

First off I must say that I am addicted to his site. There is so much great info on here for a new brewer. And being that, I have lots of questions. I searched for answers to this but I could not find it anywhere. I'm sure it's there but I am looking in the wrong place. So I figured I would...

So I just got word from a friend that a London Porter blew an airlock out and foamed up everywhere. It happened yesterday sometime, but no clue as to when. Are we going to be forced to scrap this batch or should we attach a blow off tube and see where things go. Any help would be appreciated...

Thanks for the input ya'll