Last Activity:04-03-2013 1:40 PM
Posted in thread: First! on 05-07-2012 at 04:16 AM
In west Omaha, been doin all grain for a little over a year now. I cant seem to brew enough, i
love it. Cheers!
Posted in thread: grain bill mistake, is this a problem? on 03-28-2012 at 07:26 PM
The head will hold up very well. Thats more nonfermentables than needed but what the hell. It
will prob turn out greaat.
Posted in thread: How to Carbonate in Kegging on 03-28-2012 at 07:19 PM
Priming sugar is another method of carbinating, but this is done at room temperature and takes
around 2 weeks. If sone this way be sure to take a sample prior to placing in the fridge ao you
know you ...
Posted in thread: Longest brew day on 03-14-2012 at 12:35 AM
Exactly, making starters is a pain and time consuming. So i figured i would make abunch of wort
for future yeast starters. I actually boiled it for the usual 60 minutes so that i could get
Posted in thread: Longest brew day on 03-13-2012 at 07:28 PM
Yep. I just got the all american 930 pressure canner, works awesome if anybody is thinkin about
getting one. It allows 14 quarts to be done at once. The part that takes the longest is the
Posted in thread: Longest brew day on 03-13-2012 at 06:48 PM
Relying on the canning process. Didnt want to add anything to it. They should keep for a long
Posted in thread: Longest brew day on 03-13-2012 at 04:43 PM
It took me around 16 hours to brew 18 gallons of 1.040 starter wort and can it. Dont think i
will ever do this much at one time again. But here's the end product, doesnt look like much
though. 60 quar...
Posted in thread: Pliny the Younger Water Profile on 03-09-2012 at 02:22 AM
The RO water is much closer to ur profile, but u would go with the 50/50, why? Also how did u
get ur sulfate so high? I could not get it close to 350 without having excessive Ca or Mg.
unless ur local...
Posted in thread: Pliny the Younger Water Profile on 03-08-2012 at 12:35 PM
I am going to do a Pliny the Younger beer and was wondering which water profile I should go
with? I have the potential water profiles below. These will be the profiles after the salt
additions. I am t...
Posted in thread: First hefeweizen batch...what should I mash at? on 03-06-2012 at 02:54 AM
With my hefeweizen I started with a ferulic acid rest at 110F for 20 minutes to bring out more
of the banana/clove phenolic. Then I raised the mash temperature to 152F for 60 minutes with a
mash out a...
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