Recent content by Stardust

I can always use new stuff :mug:

I've had efficiency problems in the recent past (won't go into alot of detail) and had OG 1.044 but the beer finished at SG 1.002 so the ABV% ended up about right for the style.

I've had to deal with stoves like this before. What helped a bit with those nonfunctional burners was to remove the coil and clean as much gunk off the contacts as possible. I've also turned the burner on its highest setting BEFORE placing any sort of pot or pan on it. Once it's bright red then...

"Thy liver be evil, and must therefore be punished"

Waiting is no problem...I have several cases of beer aging right now. The complex flavours that develop over time are always worth the wait (to me at least) I'm considering doing 2 versions of this lavender beer: 1 will be a pale ale base with a SG of about 50 or so, and the other will be a...

This is what I was thinking of doing with 1 oz of culinary lavender (the stuff I use when I roast a leg of lamb). How much did you use?

If you can would you please post a picture of the lavender wheat? And the recipe :D

I leave my beer in the primary fermenter for 4 weeks before bottling. It gives the yeast time to clean up after themselves. My beers have gotten so much clearer since I've started doing this. Sometimes I use Irish moss as a fining agent but there are times when I forget to add it and my beers...

If you use extract kits that contain specialty grains you can use those to make doggie treats or you could try making an "artisan" loaf of whole grain bread...that's something I'm experimenting with at the moment

I'd like a barrel. PM sent yesterday...

This sounds much more effective than my roundhouse kick.

PM sent. Forgot to include zip: 75077

Leave it in your PV so the yeast can do the clean up. You'll get a clearer beer

Care to share a recipe with us? Call it A Posteriori Pale Ale or something ;)

I'd love to have her recipe. DO you think you could PM it me or ask her if she would mind sharing it? Thanks, mate :mug: