Recent content by MajorTom

Why? Are you putting the FWH in your mash?

Man I would love to hear you read Doctor Suess! Good work, love watching the episodes.

Looks like a good experiment. I will follow...

If you boil some hops in just water for an hour it will turn the water red. So, maybe it contributes slightly to the color of the beer?

Good stuff from Revvy. I do one gallon and 2.5 gallon batches all the time. I find that I can't (shouldn't) drink as much as I like to brew so I do smaller batches and love to experiment with smaller batches. One thing I will ad is that when doing one gallon batches, especially all grain...

Yeah, you need some addition around 20 minutes to get some flavor. That is the point of a SMASH anyway.

Foil and rubber band is pretty much all I ever use.

Just finished the "Common Room ESB" from the recipe section. Pitched yeast and put in the fermenter fridge. :rockin: And I only had three pints while brewing.. well three and a half. 1 Bass ale 2 Octoberfests 1 FG sample from my oatmeal stout

I just mashed in... I'm using us 2 row, crystal 60 and 120. Its just what I had on hand. I did happen to have the KG and fuggles and s-04. So, off we go!

Haha, Ok. My bad. I thought that kind of wierd to do that to all the bottles. The only other thing I would suggest is BE SURE your caps are going on correctly. I mean, if you have yeast and sugar they just have to carb. I have never had a bottle not carb. I have gotten bad bottles before that a...

Uhmmmm.... that is your problem. If you are squeezing the bottle it has to use co2 to expand the bottle back out before any pressure ever starts to build back up in your bottle. And the pressure is what forces the co2 into the beer to carb it.

I'm going with an infection of wild yeast. Probably in your plastic somewhere. Throw it all away and get new stuff. Anything plastic that touches your beer post-boil and bottling-- replace it, all.

That guy made me really scared.