Recent content by robmee

I have a dog and I grow hops, the dog seems to stay away from them....so I wouldn't worry but it might just depend on the dog.

I use beersmith, I like the interface better than promash, but either will give you good beer.

I tend to drink every 3rd day now.....Usually all home brew. I tend to go through it fast though as most guys in my dept want to have samples brought to them.

Cool thanks!

When using whole hops do I throwin the whole cone or do I need to pick the stem out of the middle of the cone. If I use the whole cone will it give tannins?

Where is a good place to look for a mag pump that can handle 250+ degrees? Thanks

Double fermintation isn't nessasy, but it does help a bit. I wouldn't do seconday in the bottling bucket simply because the sigot will be clogged with particulate that has fallen out. Better to use 2 different carboy/buckets then transfer to the bottling bucket. There is a Local Home...

What part of Tampa?

When I do Belgians I will leave them in the primary for no more than 24 days (usually get to 21 then transfer). then 14 days in the secondary and bottle (I don't keg my belgian so they have time to get better in the bottle). Make sure to swirl the carboy every 2 to 3 days once the krausen...

I did a 10 gal on batch half had Burton yeast and half had British. The British won gold and the Burton won bronze. The British just came out more smooth and scored a 42. What ever you do make sure you have hard water ( my tap water is hard enough you could break it with a hammer), just filter...

This is my receipe for ESB, I won 2 medals with this receipe. If nothing else it might help. You can use London or British WLP005 both are close, last one I did was with british (I liked it better). I need to brew this gain as I am down to 1 bottle left. Damn brew smith didn't cut an paste...

My wife likes Sea Dog's Blueberry and rasberry wheat beers and she asked me to make one. Now I have made wheat beers before so I am good on that part, but when do I add the fruit....boil? secondary? I hope to make it next weekend.

I have been using brewsmith, I found is first and find the interface alot more to my liking. I have won 6 medals with this software ...so it has to be good to me.

I have 5 types and all 5 have sproted and are growing at an alarming rate. I have them on a drip system and they are watered 2 times a day @30 min a water. There has been very little rain in Florida this spring and nothing but sun. They are growning at what seems to be 2.5 to 3 inches a...

bittering is cluster and the flavor/aroma is cascade. The ratio is 63.7 % lager and 36.3 porter (per one of the Yuengling brewers in Tampa) and they use a propietary yeast from what I was told that is used in all their beers and they ferment around 58 to 62. If you are in PA near the brewery...