Recent content by vtpack

I have done this a few times with my french press. Simply took the clean french press, added whatever I wanted, and then poured the beer over it. I let it sit in the refrigerator for 10 mins, press down the plunger, and enjoyed. One beer I added whole cone hops and another I added fresh cherries...

I do a Pumpkin Pale Ale where I use real Pumpkin. Be it with fresh pumpkin or canned pumpkin I simply put it in a steeping bag with some specialty grains and then pull it out when done. I also run the beer through a filter once done to get any extra bits out. I have made it this was a couple of...

The first batch I did had the same problem with the yeast. It took about a week longer then I thought to ferment but still came out alright. If you give it time it should turn out alright.

I got the Big Mouth Bubbler from Northern Brewer because I prefer fermenting in a carboy but I hated cleaning the thing. Now this is pretty much the only fermenter I use, I actually think it is easier to clean then the bucket

As has been mentioned, you really don't need to have a secondary. I used one on my first batch and nothing went wrong with it, actually cleared it up a little, but it was not needed. Now the only time I use a secondary is when I age (on oak) or dry hop.

I agree with this, Crystal Malts are what I usually use.

You are looking more for a certain yeast then a certain beer. WLP810 San Francisco Lager Yeast is a good one that has a temperature range. I used it for my first brew I did because I was not sure about temp control, and it turned out well.

I make 3 gallon batches and what I usually do is I start with 3 Gallons, steep in that, then go straight to boil after that. At the end when I am putting it in the fermentor I usually have to add half of gallon or so, but I have not found that it changes the flavor of the beer at all.

To me the bold line is the best thing you can do. It is so much easier to use a spray bottle for your sanitizer. I usually have everything clean and ready to go and simply give everything a quick spray before use, takes about 2 seconds.

I work in Hotels, my degree is in Hotel Management (ECU 2012) but I originally started out in Physics/Chemistry so I have a pretty big math and science background.

If you have the time and space you might as well try it. Worst thing that can happen is that it taste bad and you toss it then.

When I do my Red IPA again I am certainly going to try it this way. It was a shade or two darker then I wanted, so if this fixes that problem it will be great news.

Ok, it might just be because I am in la-la land today, but are you saying that when doing an extract brew that you can add the liquid extract at the end of brewing right after flame out?

I did a beer similar to this a few weeks ago. Mine didn't have the Barley or the Corn Sugar though and it turned out great. My only problem is I used an amber extract instead of pale so the color was a little too dark, but otherwise turned out great.

Forgot to post my finished one on here, but I am more then happy with the outcome, looks even better then what I originally thought up: