Recent content by gsector

I think I may have used too much water causing it to thin out. That could by why there isn't much flavor and just bitterness. It's still alcohol though, so it's getting turned into skip and go naked at some point in the near future I think.

I'm not really sure what exactly went wrong, but it might be the limeade. It just seemed way too bitter without any sweet. Some people are really enjoying the original that I linked to in the first post, so maybe a different recipe might make it work, but I wasn't a fan of the one I came up...

for those who had or in the future ever will think about making this... don't.

the type?

Generally, star san is regarded as the best, iodophor a close second, and bleach is tough to work with. If you find you are throwing out lots of batches due to possible sanitation troubles, you might want to try star san, its way cheaper than throwing out 5 gallons of beer.

To whomever was looking for places to order from in the future, I've found beverage factory to be pretty good and more often than not, the cheapest too!

If you mix distilled water and star san in a 5 gallon bucket and keep a lid on it, and you don't dunk dirty stuff in the solution, it pretty much lasts forever. If its cloudy, its pretty safe to say its no bueno. The harder your water is, the less long it tends to last. You can measure the pH too.

there's a few under recipes, type the following into google: site:homebrewtalk.com coconut porter recipe

Forgot to add, so is there a consensus on optimum boiling length for sorghum? It seems like most regular brews are 60min to 90min. Is there a shorter time for sorghum? The Briess website has directions for gf beer recipes that say boil for 40 minutes, I think I'm likely going to change to...

My BMW order was cancelled because they didn't have all the items in stock, so switched to wb-06 and no whirlfloc. I ordered it off of Midwest Supplies, according to their site, it's from New Zeland, has a "lively and lifted lemon and lime followed by a background of tropical fruit." AA is...

I also read in the San Diego super yeast thread that someone was able to get their bottles carbed in ~1 week, I think. You'll have to look up the post.

Higher temperatures, but I don't know how high and how much they affect it aside from putting them in a fridge nearly stops it.

My girlfriend can't have anything with gluten, corn, sulphites, or nitrates. I wanted to try to make a beer for her to try that has more to it than just sorghum syrup. I thought something with fruit added might be good, but she didn't like Red Bridge much at all, so I was hoping I could find...

On beersmith, it calculates that for 2.4 volumes of carbonation in a fridge for a 5.5 gallon batch, you should use 2.68oz of corn sugar. 5 oz might give you problems, but I can't say for sure. 2.5 oz of corn sugar at the same temperature as what I just calculated in a 2.5 gallon batch would...

Might want to start with reading that book by the DFH guy. Also, there's at least one or two guys who started blogs about the process of starting their own brewery or brewpub, but I don't think I've ever seen one where the guy(s) did it successfully.