Recent content by huge1s

Just name your brewery "Steve"...

I would say the only objectionable comment I have had was offering some of my homebrew to some friends that were over and them responding with a story about how they got really sick the last time they had someone's homebrew. I didn't have the heart to tell them that it was probably the...

All my beers are named "Steve".

second. i just keep a bucket in the garage with oxyclean solution and drop the bottles in after they are empty. When the bucket is full, i just pull them out and rinse them. Takes VERY little effort if you keep a dedicated bucket.

not blasphemy. my last "broken" hefeweizen was way low on gravity and I fixed it after the fact by boiling up some DME and adding it to the fermentor. Wife said it was the best hefe she had tasted.

I have a similar problem with my wheat beers. I am pretty sure it is crush, but I haven't researched pH.

I had a hefe that was WAY low on the OG and just tasted watery. I boiled up some wheat DME and added it to the fermenter a couple days later (calculated how much I needed to boil up of course). Wife said it was one of my best beers she had tasted.

It may also have something to do with the fact that the product of this hobby is addictive.... :)

Mine is a play off an old "HomeStarRunner" episode where Strong Bad is talking about drinking beer and keeps refering to them as "cold ones" or just a "one" in the case of a single beer. I replaced "cold" with "huge".... you can decide what the that means...

sorry... I wasn't trying to be a jerk. I was just trying to say that we can only go so far to control the process as homebrewers and shouldn't worry about the parts that we cannot control or have little effect on our beer. brew on!

I would think that for homebrew purposes, the difference is small enough to have little to no impact on the brewing process. Now.... I could see why a big brewing company would care about the small differences because they want their beer to taste exactly the same wherever you drink it. I am...

I have found that carbing to style using one of the online priming sugar calculators causes me to overcarb my beer (even if I use the low end of the spectrum). Most kits send 5oz. of priming sugar and I just used the 5oz when I first started. I thought I was improving my beer by using a...

these quintupple IPA's are pretty hot right now... and pretty easy to make. Just take some 2-Row (milled) and fill a pint glass half full of grain. Then fill the glass (with the grain) with vodka leaving room for 6oz of hops. Dump in hops and your quintupple IPA is done!

maybe I am not understanding the problem... It sounds like you said the bucket of *warm* water heated up your chamber so much that it had to work hard to bring the temp down and you are worried that the *ambient* temp is too cold now? Assuming your chamber was to set temperature when you...

seems pretty minor to me. lots of people use "basement", "bathtub", "closet" or "anywhere I can find" as their fermentation chamber and make good beer. I think 24 hours at a slightly higher temp will have almost zero effect on your beer.