Recent content by obie_fl

My browns always seem to need some bottle/keg aging. How long has it been bottled?

I was out at the brewery a month or two ago and saw all the new tanks so I can believe they are tripling capacity. The thing that amazes me is they have only one mash tun/boiler. I guess you can make more efficient use of it since most of the beer is sitting in the tanks but the engineer in me...

My understanding is they (the owners) were avid homebrewers before they opened the store. My take has always been that they are just jaded (turning a hobby into a business can do that) and haven't really kept up with the enthusiasts and the latest developments in the hobby.

I've used them two or three times without any problem. I just think of them as an internet store who happens to have a local pickup depot. I'm not one for chatting up store folks anyway, I like to get in and get out. I find most of their prices are fairly competitive. Now I have to checkout...

Don't have my BYO with me. Is this the one from the guy in Pennsylvania with the bar across the top? If so he has been selling them on Ebay for a while now. I have one and I believe a few others here have them. For the money they aren't too bad for what they are. I think there may be some...

I brewed the AHS Piloncillo Brown Ale today, but I followed the recipe with the exception of the yeast. I used Thames Valley 1275 want to compare it to Cigar City Maduro. I did do a coconut porter a while back where I used toasted coconut flakes in the secondary, it actually turned out...

I've used Heart's but like the Man said know what you want and order it online for pickup. There is also Southern Homebrew up in New Symrna. There is one place that has supplies here in Brevard at Cape Canaveral, the SunSeed CoOp they have a modest but decent selection of grains, DME and...

Another factor often overlooked is that most (all?) the Pin lock kegs are fatter and shorter. May not be an issue but I can get three ball lock kegs in my Kegerator but can't get the door closed on the pin lock kegs due to the extra half inch diameter on each keg.

I'd just leave the CO2 on, it should reach equilibrium in a week or two.

Everything you need to know about Yeast washing.

At 65 degrees you are going to want to be at least 20psi depending how carbonated you want it. Force Carb Chart

No apologies required. I picked up on it because I literally had just finished installing a new kitchen faucet when I came across this thread, so it was fresh in my mind. I brew mostly outside but may have to go the ice and pump route for my IC as the ground water here is already warming up.

I think you missed this part of the OPs post. I have the same type of kitchen faucet and haven't found an easy way to hook up a hose to it.

No idea of what a shorter boil would do but by definition "prior to run-off" is pre-boil. I guess you could caramelize the sugar in another pot but I like the idea of caramelizing right in the boil kettle not only for convenience but knowing that all the caramel is in the boil. I would think...

Caramelizing is basically melting the sugar, there are a bunch of how-to's on the web. I would do this right in my boil keggle before adding the first run-off from the mash...hence prior to run-off.