Recent content by hotbrew

I don't have much experience mounting burners but I would definitely say that those are too close. The flames will be at least 2 inches. I would lower the burners to 4 or maybe 5 inches from the pots.

Another anecdote, my brother got into craft beers way after the rest of our friends and I did. My buddy and I were discussing the merits of his new homebrew when my brother chimes in, "hey, I like this! Does this have any barley in it? It doesn't taste like it has any barley in it." We both...

I live in Georgia so there is a lot of misinformation going around in this state. I was once at a bar in the boonies and asked if they have any craft beer on tap. The hot redneck waitress replied "our new one is Red Hare lager" (which is actually a new craft brewer in the state) and I was very...

Burner and tanks are sold. Tub is still available.

I'm not willing to ship, local only.... sorry. For the propane tanks only, I guess $20 for the pair. Keggle is SOLD. Burner/fryer/propane tanks and the tub are still available.

No ball valve. No other holes except the big one up top.

EDIT: Keggle is sold. Burner/tanks are sold. Tub is still available though. Keggle for sale, $80 cash: http://atlanta.craigslist.org/nat/for/2924973264.html Keggle for sale. That's a keg with the top cut off to use as a boil kettle, usually for homebrewing beer. 15.5 gallon capacity, perfect...

it's not supposed to have a heavy spice profile. The rest of the spices should be singing backup to the ginger. If you don't taste any ginger then you messed up somewhere. I would throw all the spices into a spice ball and boil 3 or 4 cups of spring water for 5 minutes. leave the spice...

Sounds good. Let me know what you think in a month. You'll have to let it sit a little longer for everything to mellow out but I think you'll be satisfied.

Maybe, I haven't played around with ground clove too much. I would suggest 1/4 tsp of ground clove to start. I deliberately put as little clove as possible in so that it wouldn't result in a heavy clove taste. 1 little clove is perfect for a 5 gallon batch. For my tastes, the spice profile is...

Yes, I really did. I didn't want much clove to shine through. Ginger is the main spice for this beer. I must warn you that if you use the recipe exactly as i specified, it will taste overwhelmingly ginger at first. Give it a few weeks and it will mellow out.

I've done a couple of pumpkin beers, all of which included using the Libby's 100% pumpkin in the mash. I would caution against using a grain bag, partially because I doubt it will hold in all the pumpkin goop. You also run the risk of channeling in the grain bed but that would depend on if...

I'm planning on tweaking it a bit this year. I might play around with the spice profile a little more. I definitely want to try using fresh ginger instead of the powdered stuff. I want to try cutting down the use of the Munich malt and adding some Vienna. Maybe, 1 pound Munich and 1 pound...

it's possible that krausen is getting in the tube and clogging it but I honestly wouldn't worry about it. If you have your airlock on there tightly, the krausen in the tube will be dislogged before the airlock will be blown off. If you really want peace of mind, change out the tube with a...

.I usually use a few handfuls of rice hulls with all my wheat beers (>50%). I have a false bottom and I haven't had any problems. You could probably get away with it but since you probably have less surface area for filtering out the grain bed, it's always worth it. You don't realize how much a...