Recent content by jklett

A friend recently gave me an old grainfather that was in a flood and left to sit for a few years so it had a bit worse than dried wort on it. I used a damp rag and wiped off the majority of the loose debris and sprinkled some barkeeper's friend on it and scrubbed it clean followed by another...

I've decided against sharing my beer with the elderly just in case a lawyer decides to try and make a name off of my charity. Mods, please lock the thread.

The only thing I can find relates to sales, I'd be donating it for their party. If anyone knows if that would be illegal, please let me know and I'll just buy these folks a keg from the liquor store so they don't go without.

I kind of figured it was a bit alkaline before even getting the results back based on chill haze and a little bitterness(probably tannins based on what I'm reading) but it also looks like I'm low on Ca2, Cl, and SO4 from what you posted. Can that be corrected with additions? What do those...

My daughter is planning a speakeasy party at the assisted living she works at and they asked if I would make beer for it. It's less than a month out so I figured an ale should be doable by then. How does this recipe look? 4 lbs 2 row 4 lbs Maris Otter 4 oz. melanoidin .25 oz. Magnum for 60...

I just got back my water profile. It is a bit Greek to me as of now but hopefully I can figure out what to do with it shortly. PH = 8.0 TDS = 245 ppm Electrical conductivity 0.41 Cations / Anions, me/L = 3.5/3.7 Na = 9 K = <1 Ca = 48.4 Mg = 9 CaCO3 = 158 NO3-N = 4.4 SO4-S = 5 Cl = 11 CO3 =...

Use it to boil sausages/hot dogs. A little late for today but it would be perfect for cooking corned beef and cabbage.

Awesome opportunity!

Not to hijack the thread but I wonder if this would work to re-glue loose boots and handles? I think I know what I'm trying when I get off work today.

Ball lock here as well, thanks!

Weekends are the only time we get takeout, usually pizza if we do.

I'll have to pick up that book, I see it referenced a lot here. So you're saying it's more akin to cooking oatmeal than boiling soup then? That's kind of where I'm not quite getting it. Thanks for the link, I'll check it out. Thanks again for the replies, I appreciate the help figuring...

I'll preface this by saying that I've been focusing on brewing traditional Bavarian beers lately thinking that if I can perfect my methods with them, then all of my other brews will be better because of it. I'm trying to understand decoction mashing and while I think I am getting the gist of it...

I just scored a free side by side fridge/freezer and was thinking that if I could get the freezer to go up to 35 or so and the fridge to 50 I could ferment in one side and lager in the other since my fermenters fit in the one side and corny kegs fit in the other. Any ideas as to how to go about...

It was supposed to be malted white wheat but I may have been given raw by mistake. I doubt that was the case but I don't know. Crush looked the same as the others I have gotten from that shop and I haven't have any problems with hitting the numbers before. I still think it was the oats. I'll...