Recent content by sunblock

Nice, I searched around a good bit for them.. makes sense and I think that it would be suitable for occasional use ... I want to start going stainless but large concials are $$... the virgin trashcan might be great for brewing up a quick 20 gallons of session ale for my friends who are afraid of...

What : Steel reserve 9.x% ABV Why : hmm I'm sure its gross but I wonder .. its only $1.50 wtf Result : must be the nastiest beer on the planet.

ahh man .. last time I was at the ABC store I passed it and it called out to me, now I know why ...

michael@spirit-laptop:~$ netstat -nepl (Not all processes could be identified, non-owned process info will not be shown, you would have to be root to see it all.) Active Internet connections (only servers) Proto Recv-Q Send-Q Local Address Foreign Address State User...

yeah, I'd stick with the 90 .. I dont know much about pumpkin either but I would just assume whoever made the recipe does ..

do you have a link to the recipe ? Is it just wanting you to boil plain water for 30 min before adding anything? I cant think of any reason to do that.

I dont see any issues with that, so long as it seals somehow. My first brew book written in the 70's didnt even suggest a lid, just a piece of cloth to keep debris out .. trash can fermenter? yeah I'm gonna do a search for that right now ..

now comes the hard part .. waiting ..

extracts 1/3 more IBU's from the hops that were pitched at 90 .. if you are copying a recipe I would stick with the 90 min. The longer the hops boil the more bitterness they contribute to the finished beer. You could just pitch more hops at 60 min and make a similar beer though.

I wouldn't expect lots of bubbles but it may pop a every now and again, I would let it sit a week and check again .. if its still high then I would pitch some more yeast, nottingham or safeale. Did you check the date on your yeast or brew kit if you used one?

Grolsch I am guessing? I have collected well over 100 Fischer bottles over the years .. just made a habit of getting a case when I go to the beach in SC.

sounds like a malty nightmare.

To relieve the higher than normal pressure that the kegs would have to be stored at to maintain a decent level of carbonation .. Theres an equation somewhere for determining the proper line length vs ID of the hose vs temp vs volumes of c02 vs pressure for kegging.

90s is way too high. probably lots of fusel .. made a cider like that once when the A/C went out .. one 22oz and you were stumbling around. one more and your stomach emptied. I always aim for 68 degrees or less for ales. most dry yeasts list their temp range on the packet.

heatwave ... what was the ambient temp of the fermentation vessel ? depending on the yeast, low 70's can produce off flavors.