Recent content by Slowfro

Has anyone made the famous "blood orange hefe" that has been on the forum forever? I'm wondering if you use a similar technique of using the zest and actual fruit and make a tea to essentially pasteurize the fruit then dump the whole tea/zest/fruit mixture into primary if that would give any of...

Yup. Or maybe Simcoe, but at the moment I'm leaning Centennial. I'd probably waffle on that decision until it was too late.

I did an all Simcoe and it was great. Grain bill was similar but I'm with the rest of the crew to drop the crystal down. A nice clean IPA that I've done a few times is 10# 2-row, 1# C-40, 1# Vienna.

I use city tap water for all my beers and everything seems ok except for the weird unexplained twitches and seizures I've started having since I started brewing. I'm just kidding...I can't remember what book it was in (maybe Papazian's?) that said a general rule is if your water is OK to drink...

I've got a large SS spoon as well that works pretty well even on batches with upwards of 30# of grain. I think having a cool looking mash paddle would be nice, but cleaning the stainless spoon is a little easier I suspect, plus I'm definitely a function before form kind of guy and what I have...

You can't drink all day unless you start in the morning! I'll drink just about anything in the morning, but I prefer something with a decent hop presence.

Congrats and welcome to your newest addiction. The best thing you can do now while you're waiting is go get another beer fermenting so you establish a bit of a pipeline...it makes the wait for each batch a little less painful! Cheers!

Just wondering if people keep track of how many batches they've ever brewed. One of my friends asked me a few weeks ago so I went back and looked into it and found out that I was at 47 since I started a few years ago. I'm doing my 50th right now, pretty excited about it. Anyone else out there...

Personally I'd let it go in primary for a while yet and give the yeast some more time to clean up after themselves. A lot of time you'll hit FG after just a few days but it only does good things to the beer to give it the extra week or 2. I'm sure if you go to secondary right away you'll still...

When major breweries fill their bottles the yeast is already out of the beer and it's already carbonated. The pasteurizers are there to kill off any bacteria that are introduced from either the containers (cans and bottles get rinsed out) or the lids (on cans) or crowns (bottles). They are...

Glad your beer is (hopefully) safe! When I do use carboys, which is rare, I have a massive bear hug death grip on it that alone has enough force to make me concerned I'll crush it myself.

Never heard of it but I'd like to try it! side note I have that same bottle of Maker's and the same wine rack at home...

I've used a ton of Sam Adams bottles as their Light used to be my wife's favorite commercial beer. They use the same 12oz bottle as DFH, New Glarus, and about 65% of craft beer. I also have a ton of Sierra Nevada, and lately I've like the Red Hook bottle too. My clear favorite are 22oz though...

My efficiency was lower when I did 10gallon batches versus 5 gallon and the only real difference in my process was the number of batch sparges. For a 5gallon I had to do 2 sparges because of the volume constraint with my cooler mash tun, whereas I could get the total sparge water in with the...

On my 5-gallon cooler mash tun I start with pouring some of the strike water in, then adding and stirring some grains, then alternate water/grain/water/grain/water....until I'm all mashed in. This helps avoid dough balls pretty well. When I'm using the keggle rig I have I'll use the pump to...