Recent content by smit6089

First time solo brewer, first time all grain, 1000th time making a horrible mistake. I've known I've wanted to give this hobby a shot for a long time so over the last 4-5 months I've slowly looked for deals, did a lot of building, and got a full 10 gallon all grain setup ready to rock and roll...

Thanks a lot for the info. Just something I hadn't noticed before. Happy Brewing everyone!

Thank you everyone for all of the help. Just a quick update, I ended up purchasing a cereal killer Grain Mill from Adventures in Homebrewing for $99 shipped. Tried it out for the first time yesterday and it made for a much more confidence-building Brew Day. Got a much better crush and ended up...

Please forgive the noob question but will cold break / Trub settle to the bottom and then float to the top en masse? This is only my second batch and is BierMunchers Centennial Blonde. Last time I brewed this all my Trub and Cold Break just settled to the bottom and stayed. That's how this...

Just wanted to say Hello to all! New brewer here in Norman.

I forgot to post it earlier but here is a link to the full size image of the grains. https://drive.google.com/file/d/0B952pRBteyyGTDhZV0M2dU1Nb28/view?usp=drivesdk

I've never considered a pasta roller conversion. Definitely something to consider. I thought about Brew in a bag , and then I decided why not just go balls deep, build a manifold and just go for it.

Thanks everyone for the feedback, as I'm still new this is all really helpful. My LHBS has been really informative and are always nice. I'll speak to them next time I go in about the crush and I'll make sure it's better next time. I will probably eventually purchase a mill when the hobby fund...

Hello All, I've made a few batches of wine and about 10 years ago I made 1 extract batch of beer with a friend (By I made with I mean I was in the house while it was boiling, that counts right?). Well I'm really hands on and a bit of an equipment nerd so I've gone all in and over the last...

Yup, 100% juice. Finished at 0.995 and back sweetened to 1.002. Should be about 12.6 abv. Always planed on transferring onto oak after two months in secondary but after month to month taste tests it really started developing a bit of a 'wild berry' flavor that I was afraid of overpowering with...

Took a long time but finally got it done. First ever round of truly home made wine.

Thanks so much. I appreciate it. I assume they should also be shelf stable without refrigeration. Just try to keep them in a cool dark place? If I can get my hands on some wintergreen leaves I'll be mixing up a batch of your newer recipie and will be trying to pasturize it. I can find spearmint...

Sounds great. Thank you!

Thanks Crazy8. I beleive I have read another post about pasterizing in the bottle. Would you mind walking me through your process? So far I understand the process as follows- I would want to leave a little extra head space in the bottle. Place in a lidded water bath with a grate to lift them off...

Thanks for the advice. Finally got all the juice I need. Looking foward to getting started.