Recent content by McboBrewer

Really? No comments at all? :(

I have several doubts on how to fine my beer property: I'm using a 100L all graing system, 2 step (ales only) fermentation and carbonating in bottle with table sugar, so: I want my beers to be clear as possible, I'm using irish moss at the boil (you can recommend something better) but...

Was it hazy? for the oats.

Hi, anyone in this post interested in piloncillo (also call panela or papelón) just send me a private message, I'm in Venezuela and I can ship it to US using DHL or FedEx, here they have the best papelón in the world, if you're looking for good brown unrefined sugar, this is a most try. Is just...

Hi, anyone in this post interested in piloncillo (also call panela or papelón) just send me a private message, I'm in Venezuela and I can ship it to US using DHL or FedEx, here they have the best papelón in the world, if you're looking for good brown unrefined sugar, this is a most try. Regards

Hi brewers, thanks to all for your reply, all very helpful. I bet you're right I won't notice the difference if I don't use vienna and cara, also, mash a little higher is great, but the idea of using oatmeal in a IPA have intrigued me a lot, and I pretend to do it, I have a pound of oat flakes...

Hi, today I'm going to brew my standard IPA which grain bill is: 9 lbs. Pale 2-Row (US) 1 lb. Vienna 0.5 lbs. Cara-Pils 0.5 lbs. Crystal 60 for 5GL I now notice I ran out of vienna a carapils, I just have 2 row, crystal 60, 90 and 120. Any suggestion on how to help the body of the...

You guys really help! Thanks a lot.

Interesting.. Thanks

Boil in 2 separated kegs, ferment into 4 separated carboys! Never though that! Thanks for the advise. I still have to many doubts about pitching.

Thanks for your advise on software. For boiling I'm thinking just a big pot and a big burner. In fact I'm thinking to buy one the morebeer.com beer sculptures for 25GL. About being my neighbor... If you like to move to Venezuela I guess you can ;) jeje.

Hi guys. I'm thinking to move from 5GL batch size system we commonly use, to a bigger 25 GL. Any advice? How should my starters be done? Thank u all.

Thanks a lot guys!!

Hi, I'm very very new in the world of brewing, I just made my 4th batch of beer last month. I wonder, where should I lager? In the 2ndary fermenter just dropping the temperature and let it sit for 2 month? Using a 3rd fermenter for this purpose? Or, can the lagering be done in the keg...

Great man! Thanks a lot!