Recent content by sfrisby

If you’re interested, look up MALT, (Mountain Ale and Lager Tasters) the Asheville homebrew club. They have a Facebook page.

I have a tried and true Berliner I have done over the years with Philly Sour. No hops in the boil. Nothing changed in my process but this time the finished product had an odd smell and taste that I’m describing as cheesy. Every Philly Sour has been excellent up until now. Grain tastes fine...

Is it worth pouring a beer outside. Moving the keg inside. Pouring a beer inside then have a side by side taste test to verify?

Their site isn’t pulling up at the moment. Do you know the differences from the original and the price? Thanks.

Ohhhhh, the irony! Just saw this online…

My Blichmann power controller that I use for my boil pot has died. Blichmann very graciously tried to help, but they don’t support that anymore. What would you recommend as a replacement? I use a brew commander for the mash but need a basic adjustable power controller for the boil pot. Thanks.

Ha! Perfect! Label for the next milk stout!

Crescent Moo’n Brewing

In! Thank you.

I just bought one and took it for its inaugural run. As others have said, it’s stupid easy. Create the ph solution with the included packets. Dip the meter in and press a button for each solution to calibrate, and off you go. It couldn’t be easier.

I hope I’m not too late. I’m in for this! Thank you!

Hi. I’d be open to learning more. Thank you.

Mike-how about this. Do a taste test. Brew a batch and if you have the means, split it in half. Throw one packet of yeast in one, pitch a measured amount of properly recommended yeast in the other. Let them roll, package, and do a blind taste test. See if you can tell the difference, and if...

If be interested in hearing how the NA IPL came out and if you think it’s worth the effort of doing.

Similar to what I did. Brewed a helles with 34/70 and then pitched an octoberfest on top of that yeast cake. We’ll find out next month.