Recent content by rdarr40

I suppose it is not as much about wasting foil but, the time it takes to do it. Plus, I do not like cooking each time with the burning grease vapors from the previous food. We all do not live in Florida so, maintaining temps can be more of an issue in other climates. Specifically, I can...

Here is my tip on the water pan. 1. Foil the water pan completely with HD foil. 2. Foil a 12" clay flower pot base completely with HD foil. 3. Place the foiled flower pot base inside the water pan. 4. Place a 12" disposable foil pizza pan inside the flower pot base. Each cook toss out the foil...

Both were a little cidery in my opinion. That is why I was wondering about the yeast. I have not had this problem with other yeasts in the past. This is the only recipe I have used Nottingham. If I brew it again I will definitely use another yeast.

Both batches I made fermented at 68F in temp controlled freezer with probe attached to fermenter.

Both times that I have made this recipe it has been cidery. I wondered if it is the Nottingham yeast that causes this off flavor.

Friar Tuck in Savoy is the only one I know. There are some in Bloomington but, I have never visited any of them. I buy most of my supplies online except bulk grain or something I need in a hurry.

Use straight Star San and a green Scotch Brite. Only takes a small dab and you should wear proper PPE.

My Home Depot only has 5/8" OD x 50' remaining. It is $22. I offered $15 for one that was missing the cap on one end. Now I don't know what I'm going to do with it.

I paid $15.03 for 50' of 1/2" OD. They also had 50' of 5/8" for $22.

Agreed. Don't waste your time on twist off bottles.

I pour from my fermenter to the yeast cake in my flask. Stir it up then pitch it all back to the fermenter. The next morning it is always bubbling away!

This happens to me frequently. I crash cool it until brew day then decant the beer off the top on brew day morning. Let the yeast come up to pitching temp during the brew. Once, wort is at pitching temp I add about 1000ml to the yeast and put it on the stir plate for about 5 minutes then pitch.

I hope your batch works out but, here is my recommendation. Get a lot of ales under your belt. When you are ready to brew a lager then make sure you make a huge starter and pitch and ferment at appropriate temperatures.

I wonder if it would it help to use two chugger pumps in series?

If you are going through Champaign then go to Piccadilly Plaza on Neil Street also, Friar Tuck in Savoy (both of these beat Binny's). If you go through St. Louis or want to pick up local beers then I recommend Schlafly (St. Louis), and Two Brothers Brewing (Warrenville). If you want Champaign...