Recent content by smalltown2001

So since we've had a kid, my brewing time has been drastically cut down. So when I brew, I only have like half a day, and that is all the time I can do anything for a week to two weeks. So the last time I was transfering some beer from the primary to the keg, it was getting late, so I let the...

Wow, I'm kind of surprised that it might be the mash temp. I guess either the recipe that called for 156F was wrong, or when I typed it into Beersmith, that was wrong too?? So this might be veering towards All-grain q's, but I only do batch sparge brewing, without mash out usually. But I...

Yankeehillbrewer: yes, I did make a starter for the ipa, same as the stout MachineshopBrewing: For a starter, I boiled 2L of water with 7 oz DME (that was all I had), then split that into two parts. The one part I put in a flask on a stir plate, which I did have some trouble keeping the...

I just went to keg two beers last night, and needless to say it turned out to be a dissapointment. The IPA was still at 1.026, and the Stout was still at a 1.022, after 5 weeks! They were still in the primary in the fermentation cabinet, since I haven't had any time to mess with them. And...

I had two batches fermenting excellent at 66 F for 4-5 days, but when the activity dropped off, the temp dropped down to 60 F when fermentation was finishing up. Part of the reason is because I have the Fermentation chiller in our basement, and it cools down at night. I didn't have any ice in...

So I started setting up my kegerator last night, using the Frididaire fridge from Lowes. I wanted to see how cold it would get, figuring it would only be about 35-40F on the lowest setting. Well, low and behold, I checked on it this morning, and both my thermometer in the water cup and the keg...

Hmm... that's a good idea, i didn't think they made it in that in-between size range. The price is a little more that just a stand alone freezer, but the lowest I found was for a 15 cubic foot, the smaller ones are more expensive. Definitely an option, we'll see how convincing I can be to the...

So this situation might seem a little out of the ordinary for getting into kegging, but I was wondering if it might work out to be an oppurtunity for me. Short story, I've been brewing for 3 years and only bottled my homebrew, and would like to get to kegging it to save the hassle. Now my wife...

To fit the keg on your burner, you might try using a couple of 1/4" x 2" x 24" pieces of steel to support the bottom. That what I used on my burner, since the kegs bottom diameter is too big for the burner support to hold. Hope it works for you, good luck.

This is very true, and the reason why I wait until she has to work that weekend to brew beers. She'll work 12 hour shifts, so that allows me to have enough time for clean-up of equipment AND the house as well. Saves me trouble and stress! I would also like to hear how people cut down the time...

It's been taking me 7-8 hours as well, and I'd really like to cut that down to about 5-6. I think I might be spending too much time batch sparging with vorlaufing to settle the grain bed in between batch sparges. Also, the time it takes to wait until pitching temps eats up a lot of time, of...

I would say the only pet peeve I have with the three LHBS's I have locally are the prices, but I am always willing to pay a little more for ingredients to get the kind of customer service that is provided to their patrons. One LHBS hands me a small glass of Robust Porter on Saturdays while I am...

The mistake I made early in my brewing career was to ask the LHBS if all-grain beers are really that much better than extract. Of course they told me that it wouldn't be so, that you can make as good of beers with extract as you can with all-grain. Which I'm sure you can, but of course there...

I was curious if the Oregon Brew Crew Fall Classic is open to non-member homebrewers, or if you have to be a member of the Oregon Brew Crew? I emailed the club, but have not got a response back yet, so I was hoping I might get an answer from someone on here. Thanks in advance!

So I'm curious how many people put their recipe into BeerSmith, print it out and brew and call it good, or do people type in the exact alpha acids for each hop, not the standard AA's they give you in the program, but the AA's off of the package of hops? Also, does anyone go to the hop age...