Recent content by gluttonoussloth

I live in NJ, but I just got 4 corny kegs from a bulk, group buy through my homebrew club. They were used cornies with some soda still left in them and required a great deal of cleaning, but overall are in good shape. They came with new o-rings and lube all for $104. This was by far the best...

I just brewed an orange kolsch using the information/recipe here: https://www.homebrewtalk.com/f71/orange-kolsch-ag-ex-30918/ Read through this thread and it should help with the orange/coriander. I found that the orange/coriander balance using this thread was perfect. I can't help you with...

Brewing this one for my buddy's wedding. I'll post a pic when it's finished. We are all pretty excited for this one though!

Just bottled 5 gallons of this last week. I will post a picture when finished and let you guys know how it turned out. Merry Christmas to me. :)

I'm no expert and relatively new, but perhaps you could perform an iodine/starch conversion test after/during the mash. If not all of the starches have converted to sugars at this point, you'll know that your problem is with your mash or crush. If however the starches have converted, then you...

I recently asked a similar question. I didn't think of it at the time of my post, but collecting your runnings in a single container, such as a fermentation bucket, will allow you to split the volume evenly between the two pots. This will allow your OG to be the same in each pot. From there...

Thanks mcbethenstein. I don't know why I never thought to use a fermentaiton bucket to collect the wort...this way I don't have to worry about the two boils' OG being the same to get equal hop utilization...it's just a simple task of pouring equal volumes into 2 kettles.

I'm new here, so forgive any mistakes or repeated questions, but basically here is my situation: I boil in a 5 gallon capacity boil kettle on my stove top and usually collect 4 gallons of wort (pre-boil) and end up fermenting approximately 3 gallons. I really want to end up fermenting 5...

Waiting sucks.

Dunkelweizen.

From left to right: dry hopped with kent goldings, secret ingredient, american amber control, mango/peach, secret ingredient II

Dunkelweizen and experimenting with American Amber Ale.