Recent content by thom

You can use vinegar to strip any excess Oxyclean residue. Just use a few cups mixed with water to five gallons and then rinse to get the vinegar smell out.

I use both. Iodophor for fermentors and bottling buckets, Starsan for everything else. The Iodophor might be messy, but don't let any Starsan get on your countertops!

I just bought one of these and kegged for the first time. I am using picnic taps. A couple of questions: 1. After I put the first full keg in the outside of the fridge became very hot, probably hot enough to burn my hand when I touch it. Is this normal? 2. What is the best way to deal...

They distill their own spirits there too. When I was there I took a break from the beer and got a flight of spirits. I'm pretty sure I enjoyed myself!

Sometime I forget to use a hydrometer and it never really bothers me. Also, I leave the valve of my mash tun open while I boil, collect any runoff that is dripping from the grains (usually about a gallon), and use it to make a super-low-gravity beer. Wife loves it.

I just tried this for the first time last night and I liked it. It was served in a 5 oz glass, though, which I thought was the perfect amount. I don't know if I would want to drink a whole pint.

Once in a very great while - maybe once or twice a year - an ice cold Bud really hits the spot for me.

I was excited when they started distributing to Maryland because I'd heard such great things. I've had a few and they aren't bad but they aren't particularly spectacular either.

I was just there last Thursday. The afternoon brewhouse/distillery tour at the brewpub is also a lot of fun.

I worked as a security guard in college in MN and dealt with a lot of homeless drunks. We always noticed their minty fresh breath on Sunday, when it is illegal to sell liquor in MN.

I don't live in MN anymore, but my vote for Jesse was one of the best votes I ever cast.

I'm intrigued with the idea that a state in a government shutdown, obviously operating on very limited resources, would expend those resources in order to keep this beer off the shelves. Priorities!

Thanks guys!

I'm planning on brewing a barley wine with a OG of 1.128 this weekend and am worried about my yeast. I've always brewed smaller beers and just used rehydrated Nottingham yeast, but for this beer I picked up a vial of liquid Irish Ale yeast. I have two questions: 1. Will this yeast work for...

Most people aren't able to, at will, work an additional hour for an additional hour of pay. The opportunity cost is the lost hour of leisure, not an hour of labor. For me brewing is leisure, so I lose nothing.