Recent content by Monk

Thanks for your input, everyone. I've made some great extract (plus grains) beers over the years, and then others that tasted twangy. Hit and miss and I think it has to do with freshness, probably. That's why I'm asking where people get "great" extract...in other words, where have you found...

Hi, For a long time now I've brewed with grain, but I'd like to do a few extract batches again. Is there a consensus on where one can find the best malt extract. I'm mostly interested in the flavor, but if it's cheap too I won't complain. ;) I'd much appreciate anyone's input. Thanks, Monk

I bought a FerMonster a while back and decided I'd like to add a spigot. It has a nice little target on it already. Has anyone punched a hole in their FerMonster? How did it work out? Did you drill it? It kinda looks like you could use a red hot poker of some sort... Thnaks

Oh, by the way, I'm going by these recipes: http://***********/component/resource/article/Indices/16-Breweries/2398-fuller-s-the-pride-of-london I've been reading around about Fuller's water additions and it seems they're a bit sneaky in that regard. Rascals don't mention anything in the above...

Hi Guys, I am planning on doing a couple Fuller's brews in the near future. To prepare for them, I'm sipping LP and ESB and I've noticed these two taste almost salty. I plan to use maris otter LME from NB ,but I think I should probably add some serious gypsum or something to the water...

Hey yo, Anybody seen a sparkler attachment for a picnic tap, or any other, for that matter? Just curious. I have a delicious bitter that I'm 4 deep into now and was dreaming of pouring it with a sparkler. franks, Monk

Very nice solution. Way to think outside of the (ice)box.

How'd this turn out for you alers? I am in a very similar situation myself. With some 005 .

Brew looks like it's fermenting well. As for the gravity, did you top up to 5 US gallons, or 5 UK gallons? 5 US gallons is 19 liters, while 5 UK gallons is 23 liters. I'm curious cuz I just bought an English Bitter kit and I'm wondering how much to make.

Jello Homebrewtalkers... I have 5 corny kegs and have used them gleefully for a while. Just recently I noticed that two of the empties have a ring of white residue around the inside, about half way up. It looks almonst like an abrasive ring. You can scrub it with a brush but it doesn't...

Heck yeah this helps! Thanks for taking the time to type all that out, brother. :rockin:

Do most of you set your thermie a few degrees lower than your intended ferm temp, or stick the probe to the fermenter and dial it in to exactly the temp you want to ferment at?

I've used a thermostat controlled freezer to ferment for years, but I always set it at ~62F. I want to be on the safe side, knowing that the fermentation will increase the temp of the liquid. I've not had any problems with that technique, but I don't know exactly what temp I'm fermenting at...

Do you think Oxyclean is more effective than PBW? I don't have a lot of experience with either--up until now I always soaked my glass carboy with bleach and water, then lightly scrubbed and all came right off.

Hmmm. This is what I was wondering about. This is the way I'll probably go if it comes down to it. Thanks Joey.