Recent content by KNOTSANE

Check gravity first. Then proceed with what milehi said if no fermentation took place.

I have a similar situation, but I have one going on 2 years. How much yeast should I use before bottling?

Was thinking of a plate for my 95 5.0 weekend ride. Kinda corny but has a double meaning. HOPDUP

Your fine. Just check your gravity to be sure ferm is complete. Let it sit for 2 weeks or so and let the yeast finish up their thing and clean it up. Think if it as a secondary without transferring your beer to another vessel.

I'd opt for the indoor room. Seems you may be able to control your temps a little better in there.

subscribed. Looks great. My only real concern with getting my system built is the electronics. I have no problem with the fabrication and welding and gas lines, but I am clueless about the wiring and valves and pumps. Still plan on giving it a shot in the near future.

The guys at NOLA brewery down here in New Orleans are super cool. I've even brought a sanitized jar and got some yeast right out a fermenter. (05)

Cooking it up in Lakeview (New Orleans)

regular cinder blocks from home depot. about $1.30 per block. I do one big roast a year during LSU football season and I have the same blocks for over 5 years.

While deep frying a turkey tastes awesome who really wants to spend $30 on peanut oil just to deep fry one turkey? You can fry 3 to 4 turkeys with that oil. After 2 birds are done, let the oil cool then pump through a filter and fry up the other 2. Peanut oil has a very high smoke temp so...

+100 on the brining here also. I do my pig roast (cochon de lait--cajun for suckling pig) Cuban style. I still season and inject the pig with tons of cajun goodness and coonass love instead of the traditional cuban mojo marinade. The whole cooking process is the same. Great bonding time with...

Exactly how lazy does one have to be to not want to throw a handful of hops into a pot 3 times over an hour?

I would love to spend some time with the Trappist monks at Scourmont Abbey. Then I may be offered a pint of patersbier, which is brewed exclusively for the monks.

The new version

Thanks Aussie, it really was a fun project and it will get used often.