Recent content by velosim

Thanks for the info. Gives me a starting place for some new info and gear. I decided to repeat a classic IPA recipe I made a handful of times today to just check everything out and ease back into the saddle. I'm just into the mash and it feels good to be brewing again!

Hello Everyone, I am returning to my favorite at-home hobby after about 12 years off with raising kids, working, [insert other lame excuse here], misc... I've dusted off the old equipment and started to clean everything up in anticipation of my first-in-a-while IPA all-grain batch. I was just...

Hi everyone, don't think this has been announced anywhere else, the Seattle-area brewing co-op Flying Bike officially launched on Monday and is now accepting membership applications. There has been quite a bit of buzz about this on the web and local media. Check out the homepage here...

Love the thread. Congrats on your builds and going nano-pro. What do you use for temp control during fermentation? I assume you are just keeping the ambient at good levels for your numerous fermentation vessels, but I am curious if you have anything else set-up.

Many fond childhood memories of watching the Ms on tv and listening to Dave N. Cheers to one of the few bright spots in Seattle sports history :mug:

I have used amylase enzyme before with a high gravity old ale (1.102) I did that mashed at too high a temp (156 deg) and it brought my FG down from 1.046 to 1.022. It took about 2 weeks to finish this amylase enzyme induced fermentation so if you do go that route you'll need to give it a few...

using the actual wort from the original batch is called a "real wort starter": https://www.homebrewtalk.com/f163/how-do-i-make-real-wort-starter-158882/ If you are making a "real wort starter" (RWS) then you have to keep your wort for a few days while your RWS cranks up and is ready to...

From my experience in getting "stuck" ferments on my first Ag batches to now where I am getting much better at hitting my FG I would second the advice on the starters and also suggest keeping really good track of your fermentation temps. Starters- read about them here and make them at least...

I would agree with the above advice. Primary only fermentation vs. primary then secondary is a long discussed topic on this board so you can search for the various arguments/opinions. For simplicity for your first batch I would say just go primary in the carboy for as long as you can wait (3-4...

Using your homebrew to barter for other goods/services is also illegal. Homebrew is for home consumption or depending on the laws of your state, for entering into homebrew contests/tasting only. You can not sell or barter your homebrew in any way without federal license & state approval. Better...

If you are washing the yeast and not just harvesting the trub, you will clear out all of the hops leaving just yeast anyways. Dryhop in the primary (don't have to worry about sanitizing a secondary or your racking equipment plus saves time). When you bottle and wash the yeast, just wash until...

Please, pleas , please really evaluate where you picture yourself in 5 years and what you want to be spending your time doing. Since you are a homebrewer I will assume you have a passion for beer, relaxing and enjoying your hobby and spending time with friends and family. You also mentioned...

You have Maritime on here twice- the Leary Way address is their old spot (they moved about 6 monthys ago) it is currently vacant. Also consider Big Al's a little south of downtown Seattle...

+1 If you are really into going to breweries, then within about 1 mile of Brouwers are the Breweries (and tap rooms) for Hales, Maritime Pacific and Fremont Brewing. One of the HBT'ers owns a great little brew pub called Naked City a few miles north of Brouwers (which is in Fremont) which...

You probably just got an abnormally high reading due to pulling up more concentrated wort than water. Don't worry about it though, it will most likely be just fine. Give it time to start fermenting. Your kit instructions may have called for fermenting 2-3 days but give it more like 2-3 weeks...