Recent content by PetenNewburg

I kept a case of very heavy stout for 4+ years. I recently started drinking them, intense barley wine flavor, licorice, raisin, and strong alcohol.

count me in please!

Yes, Harrisburg is not a bad drive. I am 3 miles off the Blue Mtn. Interchange on the PA Turnpike. I am originally from New Cumberland.

It's been a few weeks since I brewed, but I have been piecing together the start to my electric brewery! I have 6 batches measured and waiting. I'll have to do another propane brew or two, I'm down to the last 12 gallons of IPA! :drunk:

+ 23 - IPA 13 Schwarzbier 5 Danish Lager 15 Pale Ale 5 Porter = 11,416

Hello Halifax!! I just recently started brewing again after a two year break. I don't have anything that is a clone of this or that, but I do have some good IPA, my Porter will likely be gone before you can reply. I have 3 lagers getting ready to hatch as well as a few intoxicating...

Today I bottled thirty six x 22 oz. bottles of Mead, sixteen 12 oz. bottles of Mead and seventy two bottles of IPA. This does not include a few start/ stop/ mix bottles (8) I filled until I re-acquired the knack of bottling! I use a Blichman Beer Gun, it wasn't cheap, about $120 including the...

My plan is to do a Cream Ale Saturday and a Coconut Cream Stout Sunday. I washed the yeast from a fairly strong IPA I racked yesterday and roasted the coconut for the Stout. Cheers!

Thank You! I have inquired about this a few times in other threads and other forums, but this explanation is what I was looking for. Hitting the 168 ENDS the conversion, anything un-converted, stays un-converted. I neglected to consider the PH factor in the tannin flavor extraction...

Please excuse me for being a PITA. If you do a 168 degree mash out with your first run, you will add tannin off flavors to the Second running. If you do NOT bring your "mash" to 168 degrees, you will not complete the required starch conversion cycle. Simply bringing the first run up to boil...

My first BIG batch all grain also got stuck, probably due to lack of rice hulls, but it was also the first time I ground my own grain. I was using a cheap Chinese version of the Victoria style mill. On my next batch I opened up the adjustment on the mill, but efficiency dropped, so I closed...

What is your mash plan for your initial mash? What will your Steps & Temps be, Sparge or no Sparge. Mash Out for second running's? Pete

The stove is repaired, But I have decided to end my 7 - 8 gallon kitchen stove brews. I have since brewed ALL of my old extracts! A total of five all extract brews. #4 extract brew I tested the Bayou Classic 210K Banjo burner, it's a brewing beast! I had issues with a loss of gas ...i.e...

Today I cooked up the last of the old LME, DME & HME I had sitting around! I'm using an American Wheat yeast & Safbrew US-33 combo yeast. The Safbrew US-33 has a high attenuation rate and has a good Ale profile. The Wyeast American yeast also ferments crisp and clean, but is supposed to leave...

No sense in bottling the Porter, it would be a waste of bottle caps. Tapped it today, we've already drawn a few pitchers! I also tapped the Spiced Mead, My wife thinks it tastes like Champagne! Tomorrow will be bottling / racking day, I'm running out of fermenters!