Recent content by Mirabotz

color me in!

I like it but there are a few things I need to figure out yet. first batch is still in it as I don't have my kegs or bottle capper with me yet. But here's the rundown so far. used the Ferocious IPA recipe kit from Midwest supplies with the Headwaters Ale yeast by wyeast activator pack. I don't...

Hey Doc! what sort of serving pressure does the direct tap need? does it seem to foam more or less than a regular longer lined setup? And, what is the 'gallonage' of that cooler? Looks very clean, and neat! I like it a lot!

swmbo likes it, and so do a couple of co-workers after stove top pasteurization and chilling in the fridge a few days, still really cloudy, a bit tarter than I'd wanted, and very yeasty, yet not much residue in the bottles-I put it into 1.5 l pop-tops...no bottle bombs, mild to medium...

Hey! I ain't smelly! (not even Egyptian) - just needed something fun and beer related to distract me from the Demonstrations down the block - this thread is amusing, :)

Minor point of correction: Monks ORIGINALLY brewed beer because of the fasting during Lent...when their diets were severely restricted, as well as an alternative to unsafe drinking water...here's one link to more info: http://www.st-stefanus.com/en/history now i suspect they brew it for...

i can't tell from the pic exactly where your leak is, but I'm guessing it's around the big main seal? I have had some luck simply turning the lid around 180 degrees... or shim up the little 'feet' with something - I have used cardboard. But if its as leginx mentioned, and the lip/sealing...

if i I remember right, the first batch I ever did was a Mr beer american ale - in north tampa...but i had a softener and an undersink filter setup, and it wasn't too bad, but I was comparing it to the big boys, it was something I made that was drinkable and had the desired effect without...

Thanks Day! I never thought of a 'control' bottle! great idea! It looks like the ferm has finally finished...pressure guage has been steady at 4 psi for 24 hours...will try to get it all done today.

ok now I need advice. I tried cold crashing the yeast in the frezer, but got worried it'd freeze and kill the yeast after about 12 hours so i pulled it out. Still cooking along after a full week in the fermenter,,,now the flavoe has gone from sweet with a bit of tart to dry with a lot of tart...

update: Sipping on some now...mildly fizzy, mildly tart, mediumly sweet, cloudy as hades...LOTS of yeasties still running amok even after trying to cold crash it in the freezer last night for over 6 hours... I pulled 3, 1-liter bottles out and put them in the fridge(pop-tops) they are building...

oh yeah..Military Challenge Coin...never leave it behind...some have an actual opener built in...:)

I advise against any rings that have a stone in the setting...I have an awesome whitegold ring set with a 2+ carat blue lab grown saphire and 6 small white saphires in the sides---i did the ring trick 2x a few months ago...it stretched the band a bit opening the stone setting and the damn thing...

Hey Y'all, just got really excited due to the arrival of my onederbrew and the supplies from Midwestsupplies. Been looking for simple fast cider recipes for SWMBO and found this one(post #1) - awesomely simple! Had to modify it a bit due to shortage of juice, but here's the modified recipe-I...

3 days ago - Beerkit from Midwest #1 of 3? 2 days ago #2 of 3? kits, and the maltodextrine and hops n yeast nutrient still waiting for the OneDerBrew, and a bunch more toys n supplies from Midwest...no mail yesterday or today, and head out sunday for a freakin WEEK! - hope it all stacks up in...