Recent content by slomo

I once drove two hours with a 5 gallon batch. I set it upright in the passenger side floor board and used every blanket I had around the keg and pulled the seat all the way to the front to keep the keg from moving. I set my AC to max and kept it set to the floor vents. The keg had been...

Bring me back something good!!😆

Reverse your process. Add the priming sugar to the bottes, then add the beer. When I was bottling I always did the batch method for carbing. Never really had any problems. How are you filling your bottles?

When i wake up in the morning my whole body hurts. I got a new bed and that helped. I started taking warm showers in the morning to warm my muscles up, and that seems to help too. My left heel is starting to hurt. Feels like I am walking on a small stone. I think I have planter something or...

You could try using it in a Hefeweizen.

Today I had an intense conversation with a 2005 GMC Envoy who absolutely refused to help me replace its upper control arms. I was like, " Dude you can help just a little bit, I am doing this for your benefit." I also have very intense conversations with engineers that are not there.

When I was running extract I was using a camp chef propane burner and a 7.5 gallon keg that I turned into a keggle. Mistakes were made, and there were a few boil overs. I learned a lot from that little keggle.

I agree with Rish. Adding a simple syrup at serving would be much easier. Plus it would be a cool experiment to see how much simple syrup would be needed to get the cider to a finishing point. You could also do a fruit puree that might pair well with the cider. Just a thought.

When I brewed with DME I found that I got less clumping if I sprinkled or poured slowly. A whisk was a great help. Simply dumping the DME always made clumps for me.

I would leave the wit yeast in the primary until your ready to rack the wheat wine onto it. Although I am not to sure that the wit yeast will be able to completely ferment the wine. What is the alcohol tolerance of the yeast that you are using?

If a batch is left in the primary for too long then it has a better chance of getting an infection. If you are looking for a style of beer that doesn't need a long primary period then you would be looking for something like a hefeweizen.

The airlock is not a good way to judge fermentation. I have had batches that have had no airlock activity. The only way to make sure that the yeast have done there job is to take a gravity reading.

This topic is very close to my heart. My wife and I get these calls all the time. My wife's maiden name is a very common spanish name, so we always get spanish calls and mailers in spanish. My wife is as spanish as a blood hound, but is fluent in Spanish. My wife who is very polite always tells...

So I made a dumb move. I put my 60 min hops at the start of a 90 min boil. Should I just do a 60 min boil or run the entire 90 min? I used .60 oz of German Magnum at 15.2 AAU.

No a "manometer" measures pressure, and I dont think the pressure of fermented wort versus unfermented wort is different.