Recent content by kafkasbug

I'm in the Tidewater area of Virginia. I erected a 4x4 post in the center of an 8x8 bed. The post is 16' long, and buried ~3' deep, so that gave me a height of ~13'. I ran 1 bine straight up the post on a hemp rope and 4 more bines planted near the corners of the square bed, about 5' from the...

The only issue I have with my aluminum kettle is that I can't use oxyclean to clean it. Works great, otherwise.

What kind of black IPA are you going for? Should it be just a dark colored IPA, or are you looking to add a malt complexity to it?

I, too, have taken the "Relax, don't worry, have a homebrew" advice a little too much to heart. Usually, it results in my notes being less than complete. Once, I missed getting the OG. Look forward to hearing about your brews!

Any idea as to the level of oxygen introduced using this method? You cited 8 ppm as being the target. Did you achieve that?

Any idea as to the level of oxygen introduced using this method? You cited 8 ppm as being the target. Did you achieve that?

I have used Statewide Fire Protection (2314 60th St, Hampton, VA 23661) every time. I've never spent more than $15 and 10 minutes. Which reminds me, I'm out of CO2 and have about 1/2 a keg of Nut Brown Ale that I can't get to....

The only thing I can think is that your yeast flocculation happened too quickly. The White Labs page on it has at least one other commenter who has had a similar issues. The only fixes for that I know is to agitate the fermenter or possibly pitch more yeast into the secondary. I've never...

I have my barleywine in secondary with some home grown cascade at the moment. I used 2lb of sugar (unrefined, sugar in the raw knock off). It went from 1092 to 1016 in 2 weeks. I plan on racking it to a carboy to age for about a month or 2 before bottling. Just a question, will you be...

This may not help, but after having what I thought were efficiency problems with my last 2 batches, I got around to calibrating my new hydrometer and found that it is 4 points off. Also, WLP007 has medium to high flocculation. You may need to gently agitate the fermenter to try and rouse some...

Check this out: http://www.northernbrewer.com/connect/episode/brewing-tv-episode-26-big-beer-brewing/

I'm in Newport News. My 5 Cascade rhizomes went gangbusters last year. I'm hoping to expand my growing to Centennial, this year.

What yeast did you use?

I'm using a 52 qt for 5 gallon beers in that range, if maybe a little higher. I generally only lose about 1 degree F during a 60 minute mash.

I bought my Barley Crusher from the website. For me, having a way to mill my own grain was a natural progression in my brewing. It's one more variable in the process that I wanted to have complete control over. Experimenting with the milling process made more of a difference to my effeciency...