Recent content by Peruvian

^^^This. Or at least watch several youtube videos so you can have a better sense of what the correct steps are. Don Osborne has several videos that explain batch sparging without any attitude whatsoever.

I'm hoping someone might save me some time from reading 33 pages. Has the recipe been altered significantly from the original? Any thoughts on using Windsor or S-04 instead of US-05?

I 'switched' to all grain via a picnic cooler mash tun this year, but I'm still all for brewing any which way but loose. My next brew day will include BIAB and an extract batch.

10lbs Pale 2 row 1lb Munich .5 lb Crystal 60l Gravity 11.5 Brix Final volume 7 gallons

A friend boiled fresh cider down to 219deg to make 'syrup'. I've got a pint of it. I'm going to make up a batch of the Centennial Blonde and wondered if I might use it for priming the batch for bottling. Maybe it will add a little apple flavor to the blonde. Any thoughts?

Photo please. How large of a piece of voile are you using for what size cooler?

I'm thinking of trying a partial mash on skeezer's recipe replacing the all grain with: 6.6 lbs LME 1lb pale 2 row 3/4 lb crystal and then following the hop schedule with wlp007 yeast. I think I'll use leaf or cone hops for the 'dry' additions to make it easier for racking. Any thoughts?

I like the idea of ice in a sealed bag that has been dipped in StarSan. I've not tried it, but it is appealing.

Has anyone at the brewery ever suggested that the beer is named after Topper Headon of The Clash?

I'm thinking about making the WH Honey porter but have a bunch of roasted barley. Could I replace the black malt with roasted barley (I have a bunch left over from a Scottish Ale)? Oh and does anyone know what the bittering hops used and how much in that recipe are?

Thanks for the feedback. I like having multiple brews available at any given time and have LOTS of bottles. As long as I rinse them well immediately after pouring, they dont' require much maintenance. I also like their portability. The real issue is the up front cost of going to kegs...

Is anyone serving their HB from kegs but doesn't own a kegerator or keezer? I'm not talking about the cooler full of ice/tap heads used for portable service, I mean full time.

Last night, I cracked a bottle after 1 week conditioning. I was giving some to a friend and wanted to taste it for myself. It was still cloudy (I never racked to secondary) which I didn't mind. It was already nicely carbed but another week will do it well. The hoppy aroma threw me off as I...

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I just bottled up my batch of graff. I pressed the 4 gallons of cider and followed the recipe w/o the torrified wheat (LBHS didn't have it). My OG was 1.062 and after 18 days in the primary the FG is 1.018 which was higher than I expected. It should be plenty sweet. I did put the bottles...