Recent content by stvo

Use a gallon jug, harvest in apple juice keep it at 100F or room temp if if you can't, and add juice as you pour off purge with 02 bugs hate oxy

If you get out west I'm near Glendora I've got plenty clean and no labels? Sent from my iPhone using Home Brew

California Southern

10 cases of commercial bottles mix of Widmer, Red Hook, SN, Sam A and New Belguim clean and label free.

While I was researching my first kegerator I ran across a couple in this priceline... when I figured in the cost of a dual tap tower w/perlicks, ball lock connectors and dual tank valve, it brings up the cost significantly.

I have 2 cases of 2011 (tasty!!!) left I just use a pair of pliers with the jaws open and turn them just a 1/4 to 1/2 turn to loosen them then just use your hand to remove as usual. They were tough to get out from the get go.

+1 on the Mission St. Beers. The Pale ale and IPA in 6ers brewed by Stienhaus Brewery is brewed by Firestone Walker under contract. Decent beer for the price.

Have too many to have a fav but if it came down to it it would be the duvel glass for sure!!

I had a batch form one and one that didn't both turned out well, just wait till the rhino fart smell comes along!!!!

Depending on your pot size go get yourself a paint strainer bag and search BIAB

Well you really don't sanitize oak cubes per se. most soak them in bourbon/whiskey/vodka prior to adding them to the secondary Just wait n see you'll probably be ok with all your yeast raping and piliging your wort.

Check your thermometer if it is off a couple degrees and you mashed your Cascade Blond at 147-148 I could see that happening.

All three of the shops I go to are like this, and only one has hops in bulk containers, it's nice buying 3/4 oz of any variety as aposed to buying 2oz of every type you need.

Yup 90 sec per batch for me also, and a blast in Starsan after it comes out of the wort.

Yea it was just a straight up Porter...... what about the secondary vessel is that still needed? I think I posted this on FB