Recent content by SOMDBrewer

I think they are high enough they'll be ok. If the stars aligned and a hurricane came up the Chesapeake Bay with a storm surge during a full moon. Then they might flood out. But that is like a 50 to 100 year occurrence. Last time that happened was 2003 and I'm pretty sure where I'm putting them...

Thanks for the input. I'll keep you all informed periodically as to what happens

Planning on planting my year old bines this weekend near a river off the Chesapeake bay. Do you think the roots could grow too deep and tap into brackish water. They'll be planted about 6 feet above water level.

Cool, sounds good. Mine has finally slowed down after a couple days at around 74 degrees. I think I'm going to bottle it in a couple days.

I don't have any equipment like that. I only make ales and I ferment in a small half bathroom and it stays in a range of 65 to 72 all year long. I've never had any issues fermenting at that temp, so I have yet to spring the funds for a water bath system. I think I'll wrap the carboy to block out...

So i tested the gravity and its only at 1.028, so not done yet. I'm just gonna let it go. I tasted the sample I took and didn't taste any kind of infection or anything. So I think im good, just taking forever. Think I might heat the room up a bit.

Well I don't think I can get it up to 90 but I can attempt to get it up to 80. I think after all the advice I'm going to check the gravity. If its done I'm going to take it to my basement and let the yeast slow down so that I can bottle it. I'll follow up tomorrow with the gravity.

I haven't checked the gravity yet, that's my next step. It's going a stead 8 bubbles a minute. And has been at that rate for well over a week. I have yeast settling in the bottom but the krausen is healthy looking and 2-3 inches thick.

I made a Belgian wit on Jan 19th and its still fermenting. I used Wyeast brand Belgian Witbier yeast 3944. My OG was 1.057. Temp has ranged from 65 to 70 degrees over the last two weeks. I'm pretty anal about sterilizing so I don't think it's that, but the beer seems to be hazing up so I'm...

http://www.vanleestantiques.com/object.php?id=553 Basically like the one for sale here. Mine doesn't have the two large flaps on the main box. Mine is also older, serial number 1090 as opposed to the 1437 here. How much older, I don't know.

So we found an old Lovinond Tintometer at work today. It's old, has a serial number of 1089. Tried to find info online and all I found was a link to a model in the national museum of natural history and that one has a newer serial than the one we found, made in 1913. Anyone know how to use one...

I want to make a coffee stout for my next beer. I have some awesome chocolate macadamia kona coffee from Hawaii if like to use but I wondering how and when to best add it. I've seen people do a course ground an add that to either the lat minutes of the boil or in their secondary. I've also see...

Just checked out AJ's post. Very informative. Thanks for putting me in the right directions.

I just calculated an 87% efficiency on a Wit I made yesterday and I need to know if that is even possible. Here's my work 4.5 lbs of briess pilsen malt with a max ppg of 37. 4.5 lbs of briess white wheat malt with a max ppg of 39 0.5 lbs of rolled oats with a max ppg of 32 I...

Thanks for the advice. I have asking my town for a water report for a week now. The only one they have online only lists toxin and pollutant levels. Nothing about alkalinity or ion levels that would affect my beer. Personally, I feel my tap water has excessive chlorine so I did not use it, I...