Recent content by Wheezer

I think Simcoe is much more likely than Columbus.

I think this is an interesting one. The beer is certainly a slow sipper. I just took one out of my cellar that has been aged for about 3 years. The sweetness is still there, but the hops have substantially chilled out. Now it is honestly like a strong ice wine with a noticable bitterness...

If I ever use gelantin, I disolve it in 180 degree water for several minutes to sanitize, then put 50% cold water in solution thereafter before using. Seemed to work fine many times.

Mine was a rig from scratch too. I took the Brutus 10 concept and changed some dimensions to fit Boilermakers. Awesome that she has a twin!!

Crazy. Looks like the twin of mine with the Boilermakers. Nice work.

Here is my baby.

What about enzymatic processes? I prefer in the mash due to a greater control of conversion. Pumpkin in the boil is great if that is what you decide to do. I have tried both however, and got a greater conversion of fermentables in the mash as well as noticed that pumpkin in the boil has a...

Very true. I know that some commercial brewers do this as well. Essentially you are propigating your yeast. I wouldn't recommend letting it attenuate out more than let's say, 20% before pitching more fermentables though because it may stress the yeast out and lead to off flavors.

First off, I would recommend reading YEAST: a practical guide to beer fermentation. I think it is a great read. But in it, White and Zainasheff say that many brewers stick with a formula of 1 million cells per milliliter of wort per Plato, or pitching rate of cells equal (1 million) x...

I get the buckets from my lhbs. I think they just buy them from a wholesale brewers supply store.

For a secondary fermentation using miscellaneous ingredients such as oak chips, cocoa nibs, dry hops, etc., I find it easier than carboys. If no special ingredients, I prefer carboys.

I do not cold crash or use a carboy for dry hopping. I found the best way for me is to use a bottling bucket with airlock for secondary, then use strain bags with hops in it. This way I can use excessive amounts, as I often do. If you are worried about sanitization, a few squirts of isopropral...

Right you are rmolledo! Traditionally bocks are lagers brewed with lager yeast and Hefe's are ales, brewed with ale yeast. Strong bocks brewed with wheat and strong hefe's (whatever you decide to call them both) are certainly very different beers. As such, if you want to brew a big hefe, I...

I was also confuesed in the wording from bbqguys because they say low pressure in headline and high pressure in the description. I ended up buying my jet burners from here. I have not installed them yet because I am still building my brutus 10, but they too are advertized as low pressure and...

I second this. I am having some trouble in areas like where to drill holes for wiring. Lonnie said he drilled 17 holes in the original plans! (page 4 on reprint of BYO plans) I would like to know where, how big and for which wires. Any advice/more detailed plans would be awesome for wiring...