Recent content by scottballz

I think I'll go with the kitchen twine. Thanks for all the advice guys!

Hey guys, I'm going to be brewing my bourbon chocolate stout again and was thinking of just doing the secondary in my keg. I am planning on putting the cocoa nibs, vanilla bean, and bourbon soaked oak cubes in a Muslin bag and tying it off with some kind of string that I can also tie off at the...

Sounds good

I have a vial of wlp565 saison yeast laying around I would like to use. The best before date was aug 2nd so I'm guessing most of the yeast cells are not viable. I was thinking of doing a starter and then stepping it up to bump up the yeast count. Or is that just a waste of time and dme? Thoughts?

Hey everyone, I have been brewing beer for a few years now and my wife and I recently got into drinking Kambucha so we figured we might as well save a few bucks and make it our self. seeing as mold seems to be the enemy here, I have a few questions for some of the experts out there. How...

Looks like a pretty good recipe, the oak will be a nice touch to go along with the hops. The only thing you might want to consider is bumping up your boil to 90 min just to make sure you burn off any DMS. I know your not using a whole lot of pils malt but better safe than sorry.

Good call on the crystal 20. I didn't realize it was a full pound.

I just brewed something very similar at it came out amazing. Mine was all grain and the only real differences are I used cascade as one of my aroma hops instead of mosaic, and I split the grain bill up between america 2 row and white wheat malt. The Chinook does bitter it up a bit but the galaxy...

Right on! you are prepping the clean kegs to be filled at this point. You are adding pressurized CO2 to the keg and this pressure forces out any oxygen inside the keg so when you go to fill it with delicious beer no oxygen gets introduced into the beer.

:drunk: YES!!! please do not pitch your yeast at 175 degrees, pitch it at 75. LOL, this is why proof reading always helps. Thanks for correcting me.:tank:

You are going to want to steep the grains in a muslin bag first for about a 1/2 hour at about 160 degrees or so in 2.5 gallons of water. Don't go above 170, after the 1/2 hour add your extracts and bring them to a boil. The grains you will be using will not contribute any sugar, they have no...

Wait another couple weeks and let it condition a little more. if you like what you taste now, then you will definitely be happy you waited a lil longer.

You are all good! I had this happen with an Imperial Stout I made and it ended up being one of the best beers I have ever brewed.

Your all good. I've ever had a problem.

Yup, everything went well except the sparge water temp. That's it. I hit my target mash temp and target OG