Recent content by moviebrain

Bring on the Ss loot-love!

LIFETIME MEMBERSHIP?! I'm in!

Looks amazing!

Taste it, see how you like it. It lasted almost a year on tap for me because I liked to graze on it, 4-6 oz at a time. At around 18 months my batch was an incredible malt-forward chocolate-roasty flavor bomb of awesome. At nearly 2 1/3 years old it started gaining a barleywine character that...

Happy 10 anniversary! Here's to many more!

Your initial temp swing, keg vs ambient in the cooler, will be greater. But when the keg makes it to the target temp, with a 1F differential, those swings will be almost non-existent going forward.

I place my sensor near the bottom of my keezer usually taped to the side of my keg closest to the cooling coils. That way I'm measuring the temp of the keg closest to where it is served from. If you had some sort of fan or air movement to bring the cold air from the bottom to your collar and...

With regards to the oxidation character, are you attempting to clone a "I was in Britain in a pub and had a pint" or "I had a Sam Smith's from the BevCo" beer? I can say with experience that the British "character" I notice in English bottled beers in North America was not present in a London...

I've been mashing at 156 for 90-120 minutes due to the very thick water to grain ratio required to fit in my 10 gallon MT. Beware the stuck sparge too, slow and steady gets you great efficiency.

Kegged 5 gallons. Got another gallon out and I plan to add a mix of oak and peppers that I got from a brewmaster at Goose Island during a barrel aged beer fest, and I plan to call the small batch Gigantothermy.

Squiddily DOO! /guitar solo Thanks again r2eng!

8 gallon wine bucket for a 6 gallon batch. I'm bound and determined to do this without a blowoff tube!!! I'm close. Last time I lost about a gallon even with the tube. This time it was mostly stable at 58. Next time I'll start the ferment at 56 and rise from there.

Just a reminder that this monster requires a little extra TLC. I held it at 58 for the first 48 hours of activity (which started almost an hour after yeast pitch), and 6 hours after i started the 1 degree F per day temp rise this happened.

I hit 1.106 FG, collected around 6 gallons of wort. My first batch was 1.111, but I feel anything over 10% will keep this in the style range intended. My day went even a little better when I got a brew day retweet from TV's Wil Wheaton, https://twitter.com/stevenmccaw/status/406910203460718593...

Doing it again!!