Recent content by JGarner

I have used the tap a draft for almost a year. I love it. I don't have the space for a keezer, and I really don't go through enough beer to justify it. Plus, you can buy a styrofoam cooler and cut out a hole for the tap and you have a portable system for cheap. Great for tailgating.

FWIW...I fermented my last batch at 58, and I definitely felt like I picked up some `peachiness` from the yeast. With that being said, I have had a couple people tell me it was my best work so far..go figure

Why stay away from the epsom salts...what are the negative effects? When I play around with that ezwater calculator...I can't get all the levels in the green range without epsom salts. Do you use them Scottland?

Thanks, im going to try that

Just out of curiosity, what do you add in? I buy my grains from brewers connection, and they give a pack of salts away with each recipe....but I have no idea what's in them. (Just trying to improve)

FWIW...I have been fermenting in a water bath in an ice cube cooler...bought it at home depot for $40...bought some foam board and made a lid to fit a carboy..3 frozen 16 oz water bottles..changed twice daily keeps water temp between 58 and 61 degrees...(in the house in the summer) definitely...

I crushed the graham crackers and put them in the mash. The film was very fine...if the beer was lighter like a pale or amber, I dont think I would have even noticed it. I have searched the forums and found that opening a 4 day old bottled beer at room temps is going to foam over so I am not...

I bottled a batch of Graham cracker ale on Wednesday. I noticed a very thin film on top of the beer that appeared like it may have something to do with the graham crackers so I didn't freak out. The smell was very strong (the beer was supposed to end up at about 4.5 Abv and ended up at 7 Abv...

My first 2 batches were drinkable at best (both all extract) I switched to AG on the stovetop a la deathbrewer and made a caramel amber ale that turned out awesome ( I would choose it over any commercial amber) Was it because it was AG? Maybe, but it was also the first time that I controlled my...

Well I finally made it 3 weeks in the bottle. This is by far the best beer I have made and is tops as far as an amber goes. I had some Full Sail amber in the fridge to compare it to and this is better! I went to a party the night after I tested it and they were serving fat tire...good...but...

Just out of curiosity, what did you ferment at?

Finally! I have been waiting for someone with adequate beer knowledge to come up with this. How did it turn out? This one is definitely on deck for me.

I bottled a batch of this that I brewed a few weaks ago. I ended up with a FG of 1.006. I hit the OG on the nose as well as my mash temp. Has anyone else experienced this or know what would cause it? (The low FG) Btw, it was still the best flat beer Ive ever tasted.

My first brew was an American Wheat extract kit from LHBS. It is about six weeks old right now and although it is drinkable (I have already drank 1/3 of it) it is definitely not on the rebrew list. One of my favorite beers right now is Blue Moon and I have never had a Hefe that I wouldn't drink...

FWIW...I did my first BIAB today. A 3 gallon batch of Caramel amber ale that I found a recipe for on this site. I did it using 5 gallon paint strainer bags from home depot and a 5 gallon economy ss pot. I was aiming for a mash of 150 degrees. I heated my water to 162 and mashed in. The temp...