Recent content by tinman1

Never done one of my meads. Did brew an Eisbock last year-froze 25%. Resulted in a very tasty 10% ABV bock. Mouthfeel was a little thin- would try a ^ mash temp next time. Was supposed to bring out more hop presence, but really it was like they disappeared altogether.

I have bought ALOT of hops from them- never been disappointed!

I use a cobination of web holders I made myself or the milk crate transport method. They are an inherent danger, but for long term storage, nothin beats glass. Just a note to ponder.... My LHBS had "trade in days" last year that allowed you to swap your good clean non-chipped glass carboys for...

The wife and I plan to be on a beach in southern FL- I brewed an English Barleywine 2 yrs ago for that date- plan to have a bottle with me that night..

I krausen some of my belgians in the keg for carbonation. I have used a cheap heating pad + a folded towel under the keg to help keep warm in winter months that works well- of course, the belgians always like it a bit warmer....

If you still have smell post transfer- if you keg, you can do a CO2 wash by flushing thru out post and venting thru pop off valve. If u bottle, might have to let it set for awhile.... I agree with above- might just be from fermentation.

I have used S-33 several times- would be good choice in dry yeast. Currently have a HopManna clone and it fermented out great for a 9% IPA...

Problems bottle to bottle is a post fermentation problem- most likely. You said you pour hydrometer sample back into fermenter. That's probably not a wise idea- with your small batches, I would invest in a refractometer. Also, if beer tastes good before going into bottles, then you have random...

I have only done the dishwasher thing once, and produced a red ale with same characteristics. I keg now, which is alot easier. When I do bottle, its high gravity beers. I take prewashed bottles, run thru bottle jet washer, star san and bottle. No probs whatsoever. I agree with previous posts...

BTW- that was for an 11 gal batch!

Cashmir Wheatwine 20# 2 row 16# white wheat 4# caravienne 10# bavarian wheat DME 8# raw wheat (cereal mash-4 gals water+2# 2 row- mash at 150 deg for 30 mins then bring to a boil for 30 mins. Add to mash tun at mashout) All Amarillo hops: 2 oz @ 55 2 oz@ 15 2 oz @ 5 2 oz @ 0 2 oz @ DH...

I do a Kentucky common beer that requires souring 50% of the wort pre-boil. I just store the other wort in a sterlized carboy (w/airlock) in fridge for about a week to allow other to sour. Never had a bit a trouble with stuff in carboy- never soured.

I brew once a year a 3F Gumballhead that basically doubles the grain bill but only collect 6 gallons. I have had it go as high as 15%, but you need to have a HUGE starter and 4X the hops. Fun to make- great novelty beer. Doesnt take too long to mellow out ( 4 weeks in secondary). Its also great...

I am with Revvy- to each his own. Its why us homebrewers get together.... To share techniques and experiences to make us all better brewers. When I was a sheet metal apprentice, I was put with different journeymen about every 4 weeks. After 4 years, I developed my own way of doing my trade by...

Sounds like a great time to grab a couple growlers from the local brewery!!!!