Recent content by shamilton

Great question. I have zero interest in carbing inside the fermenter. I'll use kegs for that.

Brewing Friends, I am considering stepping into the conical fermenter world. Unfortunately --- the requirements I have seem to - at a glance - be quite pricey. So, I turn to you for expert advice. Can you please make recommendations for equipment to support the following: Support 10 gallon...

Hello brew friends! So I just recently started to use a mash kettle (compared to the Igloo cooler I used to use). I have read many many replies about stirring methods, but I want to get your opinion strictly on stirring in a mash kettle, direct flame, with multi-step mashes. Is it not a...

no i have some other tablets where you put anywhere from 2-5 in depending on level or carb desired. I'm going to try this though. Tell me what you all think. I want to keg some and I want to bottle some. So I am going to siphon everything into the keg after conditioning. Then I am going...

I need your opinions here guys. I have tried numerous things when it has come to bottling. I have done the oh-so-loved bottling bucket and crossed my fingers I'd be satisfied with the carbonation. I've done the keg approach where I hooked up a racking cane to the picnic tap and hoped that...

Oh ya...25% will definitely give you corn character in the Triple. I don't know how that would taste/be characteristic to the style, however, I applaud your innovation. I would like to know how that goes. I use 15% in light lagers and its perfect

1) What is this mumbo-jumbo about a 2 liter starter? Really now? Here's the derivation of my question. --- I have been doing this for quite a long time. I do make a starter, but it is a simple: bag of Wyeast, 1/2 cup of light malt extract (dry), 2 cups water, and yeast nutrients (yum). Every...

So I have just recently purchased a brew kettle that has a thermometer and a ball valve. The main reason for purchasing this new set-up and shying away from the cooler was so that I could much more easily perform multi-step infusions as part of my mashing process. That being said, I want...

Ok, I'm going to be that guy and post this on here because frankly, I just need a little clarification. Questions are as follows: 1) Difference between the two? I have read that grits have to have a cereal mash and flaked do not. 2) Do the two impart different flavors? Is one more of...

This is a question to anyone who has started small and gotten bigger in terms of their brewing outfit. I originally started brewing with a six gallon plastic bucket and a five gallon glass carboy. I only used extract. From there I have upgraded to all grain and kegging instead of bottling...

I'm about to start doing my first AG Hefeweizen. I have really no idea where to start. So... I'm curious about the malt:wheat ratio Yeast Fermenting temperatures Racking Multi-Step Mash required? IBU's And what not a better way to learn than from other people's success...

Sorry everyone, I meant to specify that this beer WILL BE FORCE CARBONATED

So I am just about to put my lager into my first keg. Question, which I already heard much debate about, but I am curious to know what you think. Does it make any difference to the beer if I condition it in the keg at room temperature, even though it has been lagering at 40 degrees? If...

Alright, like the first post in the entire thread...perhaps this is the same thing, or maybe it is something different, so here it goes: So I decided to try and make my first all-grain, light lager today. I used 7.5 lbs. of Pilsen 2-Row Malt, 1 lb. Vienna Malt, and .5 lbs. Carapils. I...