Recent content by Siberian

Was dried hibiscus like you'd use for tea. You can find it on amazon.

I'm curious if you've noticed any increase in Hop Utilization? Though maybe through the whirlpool most hop material is left behind in the kettle. The recent IBU experiment by the Experimental Brewing podcast showed a pretty huge variance in actual IBUs vs theoretical IBUs. Much of the...

I use it with a 20g kettle, maxed out - 45lbs of grain, 14g water. Roughly 160lbs + kettle. No issues, done it several times. At my scale to get a true rolling boil needed a vented lid. But smaller scale is fine.

I brew with a indoor electric system but I built it up for no boil off based on the Zymatic. So I manage no venting in my house. But I don't recommend that it for normal systems.

I have one for my 20g mega pot. Works great.

I've brewed this beer twice now for competitions, originally it was done for the Michigan Iron Brewer (they chose Hibiscus & Ginger as mystery ingredients) and later I rebrewed it for Bell's competition and got a top 10 finish (out of 143 entries). Full write-up and downloadable beer.xml is...

Bleach it in the laundry with extra rinse.

Plastidip them afterwards and they're water tight, it's even food grade once it's cured.

Finally getting a chance to brew with it today, I'm doing a sort of autumn saison. Looking to get something with a nice amber/red tone. 6 lbs 8.0 oz Pilsner Malt (Avangard) (3.3 EBC) 2 lbs 8.0 oz Munich Dark (BestMälz) (25.0 EBC) 1 lbs Oats, Flaked (2.0...

Not worth it, dump it and redo.

I think this advice needs to be taken with a healthy dose of salt. I've brewed a great session IPA that at 4.3% which uses a substantial amount dark Munich malt (16%) and a bit of crystal 40 (5%). Fermented with WLP-90. Would seem like I'm violating the rules with my grain bill. Bells Two...

Who malts it? Sounds interesting bit live never seen it.

It sounds a lot like the chain method talked about in the Wood & Beer book. I suspect that combined with a fill of boiling water afterwards would do a lot to knock down the microbe population. You'd lose some of the char, but not all oak barrels are charred. I'm not sure if wine ones are...

Found an old ice chest on a garage sale, turned it into my mill station using a Delco electric motor my grandfather had works great.

You are better off contract brewing wort, transporting it in a tanker truck, transferring to stainless, pitching, then running off to barrels for secondary. Both The Rare Barrel and Mystic Brewery do this among others. You'd license as a brewery same as one with a full system but could get...