Recent content by zoomzilla

I've checked the websites for Briess and Country Malt Group-a large distributor. Both of those require a ttb or business license to deliver. The idea was to deliver to a residence and the club members would come by and take their cut. Edit: Ah, the forklift. Yeah I didn't think of that. I...

I've read several old posts on here about homebrew clubs buying a pallet of grain. My club is interested in doing this, but after some research it seems that only breweries and homebrew supply shops can purchase grain in this amount from maltsters or distributors. Has anyone found a workaround...

I exclusively make high gravity beers and I'm low on yeast and and money for a while so I'd like to harvest my yeast cakes and use them in a starter. Perhaps even rinse and split them into empty vials and save for the future. I have a 9%abv red ale fermented with Nottingham and a 7% red ale...

Wonderful! I have a few examples on my laptop. I will pm you when I get home. Thanks so much.

My homebrew club is looking to get a logo so I was wondering if anybody knows of a website that has stock logos that you can enter your name into or something else simple that requires no use of photoshop or other programs. Thanks for any help.

The "pumpkin" flavor in every commercial product is nothing more than a combination of spices. If that is the flavor you desire there is no need to use real pumpkin.

That's plenty of time. Let er rip

THanks for the link. I wasn't aware there was such a difference in base malt diastatic power. Vienna and munich together shouldn't cause a problem, I suppose it's possible the LHBS gave me the 10l munich by mistake. It doesn't give any indication on the bag though. Another possibility is...

I've been brewing a lot with vienna and munich malts, which I've read can have trouble with full conversion on their own. I've asked on this forum and many people have said they have no problems brewing entirely with these malts. My efficiency is always right about 75% but recently it's fallen...

OK thanks. I'll stop worrying now!

I've been trying to sample different base malts and have been brewing with a lot of Vienna and Munich base malt. Today's brew is composed entirely of 50% Vienna and 50% Munich base malt. I've been having some trouble reaching my OG recently and wonder if this may be the cause. I read that those...

Well somehow I ended up with over a gallon more wort than I should have. Don't know why but at least its not an efficiency problem

I've brewed three different beers now with Vienna as the base malt. A pale ale, a brown ale and a red ale. The brown ale and the red ale had horrible efficiency around 55% and the pale ale, which used only vienna and no specialty malts, was normal efficiency for me of about 75%. Does Vienna...

I recently toasted some 2 row for a brown ale and while reading up on it I learned you're supposed to let it rest at least a few weeks before mashing with it. I let mine rest two weeks and it turned out OK but not great. I didn't use any crystal malt and I mashed at 148 as well. If I were to do...

I think it will be pretty malty but I like a real dry beer so it may just be a matter of opinion. As for the color its definitely brown. I can see through it easily. I'm using the carafa because its supposed to be less astringent than normal chocolate malt. Hopefully its silky smooth.