Recent content by RCCOLA

Just thought I'd throw this out there for the HF frugal shoppers like me. Never buy a HF tool w/o a coupon. One of the HF counter guys told me to google the item number and "harbor freight coupon" and you are likely to find a coupon for that specific item. Just bought the $30 backpack sprayer...

India Pale Lager. Gelled in the keg after cold crashing. After it cleared I dropped 1oz each of Chinook, Cascade, and Citra in the keg in a pantyhose leg. Clear and very hoppy.

I found this thread looking thru my watched threads list and wanted to share something. I have eliminated the sulfur odor in my well very simply and fairly cheaply for the last 1.5 years. I bought an empty "big blue" 4.5x20" filter housing, a refillable cartridge, and 10lbs of KDF85 filter...

American light lager. Now if I can only get it to drop clear.

My Castle malt blend Svetly Lezak (CZ pale lager). Malty, resiny hop character and some nice yeast esters and flavors. I've been playing around with this recipe for about 7 years and 50ish batches and this one is a winner.

https://www.brewtoad.com/recipes/prostejov-polotmave-vycepni I'm not impressed by the Prostejov malt though. I've been blending Castle Pils and Pale Ale at 70/30% with better results for my base malt and my next batch will be exactly that.

1.036 OG Czech session amber lager. Style is Polotmave Vycepni.

Wow, nearly everything I've brewed for ~7yrs has been a lager. Mostly Czech but I do keep an American light lager on tap for AB drinkers. Here's what one looks like with pils, corn starch(yes, I said corn starch), and instant rice.

Good info. I corrected my post to reflect that. Upon searching the web, parboiled can include being partially cooked after processing to decrease cooking time. My Minute rice brown rice ingredient label states "Precooked parboiled rice" :mug:

I use instant rice (Minute rice). I throw it into my grain and run it thru the mill although it doesn't need to be milled. If using cooked rice (I haven't) you have to acct for the heat of it unless it is at room temp. I like using instant rice as it can be treated just like grain. It is close...

Cody, are you brewing all grain or extract? If all grain, you can use minute rice or cooked rice.

I do it a bit different. Knowing that the CO2 is going to equalize into the headspace, I fill all the way to the top lip of the bottle lifting the wand as it fills to avoid having the beer drop as the wand is removed from it. No carb loss or oxidation even after months of filling. No problems...

Some bottle neck rings do not work well with wing cappers. Mine does not work well with Modelo or Corona bottles due to neck ring height. Here's a thread I started talking about it with pics showing the issue. Some folks never have problems capping anything with wing cappers. Some do...*shrug*...

I use it all the time. Like using flaked without the gloppy flakes. Mix it in with the dry grain to avoid it marshmallowing up when you dump it in. And before the uninformed come in claiming haze and thickening--it's the same starch that's in grain and is converted to fermentables in the mash.

How's about a mug of ice cold light lager after mowing the lawn on a miserably hot day? Unbelievable aroma and flavor from that yeast. :mug: 1.036-.005, 4.07% ABV. Rahr pils acid malt for pH adjustment 12 IBUs@60 S-189 lager yeast .5tsp of amylase enzyme primary