Recent content by etrain666

Have used one for the past year. The top burner just gave out. My only gripe is that you really cant run both burners at the same time. Sucks a lot of gas and you get very little power out of either burner. On an off note, recently bought a used Blichman burner to replace and that thing is...

Add some habanero and you got a winner.

I'm not worried, just curious as its a first with a new mash tun. I hit 70% efficiency on the batch.

No oats, same mill as always. I'm stumped.

I used German Pale malt and Pilsener for the base. Not sure which maltster it came from. I use a false bottom in the Keggle. Same as what I used in the old cooler.

I just used me keggle for a mash tun for the first time. I recirculated the wort for about 20 minutes after the mash was complete and then batch sparged. I have never had cloudy wort before. Is it the recirc? Maybe the dimensions of the keggle do not create a good grain bed?

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Very good. Once beer is in there, it is my understanding that some of it will evaporate away. Should I keep some beer on hand to fill back up during the aging?

I have a wine making friend that is giving me two 14 gallon barrels he has used to produce wine. Myself and my club are excited to get some beer into them for aging and souring. I am getting the barrels delivered full of water and sodium metabisulfate. I believe this is a sanitizer. My...

I have used habs in a few saisons. I found that the throat burn will fade, but the pepper flavor will intensify. I add one, sit for a day and test, then add another. A cool idea if you keg, and I suppose this can work for any spice: Put your peppers in a cheap hop bag and tie some fishing line...

I use the White Labs farm house mix for all my saisons. Great yeast! Ferment for three weeks in the mid 70s and package for slight funk. Let it sit for 6-8 weeks and get all kinds of funk. As said above, Brett is just like any other contaminant, just be cleanly and sanitary.

Even though they are not very home brewer friendly, in the sense that they reveal nothing about their recipes, it's got to be GREAT DIVIDE!

After the ferment. This way you can add to taste. I recently brewed a hab/jalapeno beer. Started with one Hab, not enough after one week. Added another, and then again to get the flavor where I wanted it to be.

At those temps, it will taste a lot like English ale yeast. Might as well go with that.