Recent content by Travestian

Very interesting indeed! At the very least it will get you drunk. Or sick. Or both.

You can use a silicone caulk like what is used for shower stalls. I have some in a few places in my brewery and never had any problems. Mine are only on the water side. Not wort.

Just one tip for your chiller. Bend back the hose fittings (both sides) so they go over the edge of your kettle. If any stray drips from the garden hose side of things gets in the kettle it could potentially cause problems. Good luck to you!

If you haven't put in the coffee beans yet, STOP!!!!!! I attempted a similar style beer recently and only did 3 oz of whole beans in the secondary. All I can taste is coffee in the beer. I would scale WAY back to close to 1.5 oz of whole bean if I were you.

Seems to me like your Centennial will overpower everything else. If you really want to have Lemondrop show up you have to use more of it and some earlier in the boil than a whirlpool IMHO. I agree with the above posts regarding Vienna at around 10% or so. If you want the biscuit flavor from the...

For #3: If you miss low you can calculate how much DME you need to add afterwards for the volume you got. Just figure the volumes out and boil then add as needed for your OG. For #5: 30 min additions add way more to bitterness than to flavor. Typically only 20 min to ~10 min additions will...

Interesting read so far. Good luck! Sub'd.

Only happened to me once in 2 years of brewing. I personally wouldn't say that's the worst part of bottling though. I hate the setup and cleanup aspects of it. Only thing that's nice is I see a numerical volume of beer for my work as opposed to just a heavy keg of beer.

Doesn't sound like much of a problem to me. Most likely the CO2 is coming out of solution causing you to see the bubbles. Give it a few more days and see if the SG drops anymore. If it does, keep checking it every few days. If it doesn't then you should be safe to bottle.

The problem you'll run into is that there has to be a temperature difference to cause the wort in the boil kettle to boil. If you aren't putting the water through the coil in the boil kettle at a temperature higher than 212F then you will never get a solid boil going in the boil kettle. You...

a couple of really good handfuls should suffice. You want the grains to look like they all had the hulls on them. They are so cheap though that even a half pound wouldn't be too crazy.

How about a Chugger or March pump with fittings for when you do get into all-grain? You'll find yourself wanting one pretty quickly.

What you are talking about is actually making something like an ice beer. You won't be reducing just the water content though. Some of the sugars and other flavor bits and hence the maltiness will be going with it. Really all you'll be doing will be increasing the alcohol content by a little.

You mentioned a starter. I assume you wouldn't use DME from this though. How would you do this?

The grains still have the right sugars/starches in them. As long as you don't/didn't denature the enzymes you should be able to get the mash done. Right now it sounds just like you did a protein rest at around 120F. Might be the perfect time to try a decoction mash!