Recent content by prep8611

I’m averaging about 8 days per beer if I’m not transferring to a spunding keg but I just spunded a Belgian patersbier to a keg in 3 days. Beer only needs until it hits FG if you pitched enough yeast and kept the beer at proper fermentation temps

I’m interested

Cream ale, amber, ipa. This is the only correct answer

Centennial, cascade, willamette

I live in south jersey and go to both keg and barrel and fermented food and beverage in hammonton. Both are great stores. I brew frequently and am a member of Brew Jersey

@Yooper I told him/her the same thing on beeradvocate forums.

I use a bazooka tube on both my mash tuns and would never change

Honey malt wouldn't work. It can't convert itself as a single malt. U could also do 100% Vienna for a pale ale.

What temp was the wort when you measured gravity. Your hydrometer is probably calibrated at 60 or 70 degrees depending upon manufacturer.

I personally wouldn't use the money malt at all with that small of a grain bill. Maybe just use 2oz. I use 8 ounces in a 5 gallon recipe with 11 pds of total malt.

Boring. Use marris otter or golden promise.

I'm 31 and brew 3-4 times a month.

Doh! I want in on next one :)