Recent content by hopsalot

oh yeah, and a Sour Rye Ale, a 50/50 blend of Brett B and Brett L, not to be missed

Larry, you dang west coast sunuva, we are actually having the party this Friday the 15th, Cask of hoppy amber, and on draft: Belgian Golden ale, IPA, Porter, and the same Porter recipe fermented with Belgian strong ale yeast. As well as 20 other draft beers as you know. Not hiring brudda, sorry...

Yoop, when are you headin' back north?

it has been a hell of a trip, expansion planned this year, Cheers

Well, on the 3rd of this month it was our Brewpubs 1st year anniversary. The first year was a huge success. Alot of hard work, but it payed off, higher beer sales and food sales, 10-20% from the year before including paying for all of our original equipment. I joined this website more than 5...

Wyeast Roselare 3763 or White Labs 665 Flemish Ale Blend

O2

Throw it on the ground!!!!!

listen to Yooper, gypsum is not really appropriate for that style

wlp002

the beer is very young, be patient, a pellicle will eventually form

by the way they are very easy to maintain and clean, the cost is the only issue, and for what they do it is a fair price. If you got back problems or just want to pump wort purchase a march or chugger, other than that roll with gravity

they are heat resistant and food grade, the only other option is a peristaltic pump, pain in the arse if you ask me.

Also Midwest should be able to verify the PPG of the grains they are selling

Try mashing 1 lbs. Midwest ground 2 row in 1 gal of water you should get gravity around 1.037-1.038. If your gravity is lower then I blame the crush if it is within range then mash technique needs to be analyzed