Recent content by greywolf

I dumped a beer kit billed as “ our most popular for 10 years”. Pure grapefruit rind. Choked one down every day for a week and dumped it in the backyard.

That sounds like a good place to start. I would have suspected some munuch might be in there. It's been a long time to remember the exact taste.

Back then I bought the dark versions to satisfy my inner beer snob. We have better beers now, but, for the time they were the exotic choice. A Lowie Dark went particulary well with a steak.

Back in the day we drank this as our "good" beer. It was a reliable improvment over BMC, stoh's,O's gold and all the others from our best beer store(any corner gas station). As I recall it was smooth and malty with a deep gold color, Since it can't be found I need to brew this for a reunion of...

How about using a new lid fitted with a ball lock post? A carb lid sans the tubing.

I have been looking for a schwartz to add to the taplist. Your pics just sold me on this. Nice scores ,too.

I bought a clearance freezer from Home Depot and an inkbird controller. The collar was a two by twelve so I could put two kegs on the hump. ($15 at the time. ) Maybe an hour construction time and overnight for stain and sealing. The taps can be as nice as you can afford.)Mine are picnic taps...

I do no chill and have zero problems, whether I let it chill and ferment in the kettle and then keg or run the hot wort into a keg and let it chill and ferment there. Either way I don't transfer out of the keg. I prefer to let the trub settle in the kettle overnight and then transfer to a keg...

All grain is more about ultimate control of the ingredients than it is in the quality of the brew. I've had many extract brews that are as good as they get. I generally do all grain more as a rite of passage than as an improvement on extract. Aside from a slightly higher cost there needn't be...

That's how I do it. Toss em in with the yeast and never open it again. I serve from the same keg and also have not noticed any off flavors. You will need a floating dip tube for this, tho.

Just about any used fridge will work for two kegs. And you still have door storage for bottles. Also, no lifting of full kegs over the top. On the day that you have to clean up a leaking keg fitting letting your new brew leak out into your "keezer" you'll see why front load is a plus. I built...

I do 10 gallon batches in a 20 gal pot. Biab(asket). Holds any grain bill I want and boilovers are only a problem if I leave the hellfire wide open. Don't do that. I would suggest that the 20 is a good choice for 10 gal batches and the 15 is fine for any 5 gal batch you can think up.

I went BIAB due to the mother of all stuck sparges. My 10 Gallon Igloo with braid worked well until I discovered rye. . That was enough for me. Added rice hulls until I ran out and haven't seen the need for them with this system. There's at least some rye in most of what I make now. Some a...

me too.

How about a water heater kit from Home Depot or Lowe's?