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Search: Posts Made By: ChaosStout
Forum: Beginners Beer Brewing Forum 10-16-2013, 06:25 PM
Replies: 25
Views: 814
Posted By ChaosStout
Really man your going overboard. Heating the...

Really man your going overboard. Heating the bottles to 400F could weaken the glass when it cools back down. The only thing you need to do to clean old bottles is Oxyclean and hot water. Let them...
Forum: Beginners Beer Brewing Forum 10-16-2013, 06:20 PM
Replies: 6
Views: 413
Posted By ChaosStout
If you can cold crash it for a week or two try...

If you can cold crash it for a week or two try that. It will help compact the Trub and you'll lose less beer
Forum: Beginners Beer Brewing Forum 08-30-2013, 06:46 PM
Replies: 4
Views: 161
Posted By ChaosStout
I had an ipa sitting on the counter covered once...

I had an ipa sitting on the counter covered once for 4 months. It was an awesome beer
Forum: General Beer Discussion 05-26-2013, 07:38 PM
Replies: 16
Views: 1,353
Posted By ChaosStout
This. You WILL notice a difference after your...

This. You WILL notice a difference after your first Temp controlled batch assuming you did everything else right. Id say after sanitation Temp Control is the 2nd most important thing in producing a...
Forum: Lambic & Wild Brewing 05-24-2013, 04:35 PM
Replies: 6
Views: 269
Posted By ChaosStout
TYVM. Would I want to pitch another yeast like...

TYVM. Would I want to pitch another yeast like American Ale II 1272 first and then pitch the 3763 later?
Forum: Lambic & Wild Brewing 05-24-2013, 02:02 PM
Replies: 6
Views: 269
Posted By ChaosStout
What culture to use

So me and my GF where at a beer tasting last year and had a wonderful sour(Not sure what it was) that tasted like Balsamic vinegar. It was awesome stuff. Anyways Looking over the different bugs I...
Forum: Beginners Beer Brewing Forum 12-12-2012, 05:36 AM
Replies: 11
Views: 688
Posted By ChaosStout
Looks like yeast to me. If it had fuzzy arms...

Looks like yeast to me. If it had fuzzy arms growing from it id be worried. Relax your ok
Forum: Wine Making Forum 11-16-2012, 04:05 PM
Replies: 8
Views: 2,458
Posted By ChaosStout
I think the hardest part would be getting the...

I think the hardest part would be getting the Moscato juice. Dont know of any Moscato kits. If you want to make a sweet dessert style wine Wine Expert makes some really nice icewines...
Forum: Extract Brewing 11-16-2012, 04:46 AM
Replies: 9
Views: 1,073
Posted By ChaosStout
No Problem. Thats what its all about helping...

No Problem. Thats what its all about helping each other. One of the best parts of home brewing is learning about all the different malts, tasting them and learning how they are used. For along...
Forum: Extract Brewing 11-15-2012, 05:12 AM
Replies: 9
Views: 1,073
Posted By ChaosStout
1. You get Color and Flavors from the Chocolate...

1. You get Color and Flavors from the Chocolate malt and the Roasted malt. Dark malt already has roasted barley in it but it gives you less control over the final product. Light extract in this...
Forum: Extract Brewing 11-14-2012, 06:34 PM
Replies: 9
Views: 1,073
Posted By ChaosStout
Ive never used kits so I cant say but heres my...

Ive never used kits so I cant say but heres my take for in the future.

-Ditch the Dark Malt Extract. Use 6lbs light Extract
-use 8oz of roasted barley
-use 12oz Regular English Chocolate not...
Forum: Wine Making Forum 11-14-2012, 06:14 AM
Replies: 2
Views: 342
Posted By ChaosStout
I just give my corks a quick sprtiz of starsan. ...

I just give my corks a quick sprtiz of starsan. Never had any bad bottles. Might not even need to do it. You dont need to boil your corks
Forum: General Beer Discussion 11-14-2012, 05:07 AM
Replies: 9
Views: 442
Posted By ChaosStout
I like to brew my stouts at 6% and they will have...

I like to brew my stouts at 6% and they will have some sight Alcohol to them even when im fermenting low. Time to age is what your Imp Stout needs. Dont rush it. Rack it off the lees and stick it...
Forum: Wine Making Forum 11-13-2012, 04:30 PM
Replies: 10
Views: 711
Posted By ChaosStout
Its Cider season. Go to the store and pick up...

Its Cider season. Go to the store and pick up some 1 gallon glass jugs of cider. Either drink em or make hard cider. Then you got plenty of 1 gallon jugs to ferment in
Forum: Wine Making Forum 11-12-2012, 08:42 PM
Replies: 10
Views: 711
Posted By ChaosStout
Both red star and Lalvin work great. As for the...

Both red star and Lalvin work great. As for the yeast to use Check out Lalvin and Red Star web site. They will list the strains and their uses. Oh and befor you say you really dont want to do...
Forum: Wine Making Forum 11-12-2012, 02:08 PM
Replies: 5
Views: 505
Posted By ChaosStout
As I said in my first post "I might have to start...

As I said in my first post "I might have to start some fridge controled ferment experiments." That means adding yeast
Forum: Wine Making Forum 11-11-2012, 11:47 PM
Replies: 5
Views: 505
Posted By ChaosStout
I think the fridge is the key. Cold very slow...

I think the fridge is the key. Cold very slow ferment. Funny thing is when its happened its never had a yeasty flavor. Im sure if I just let it sit out like you did it would probably get nasty...
Forum: Wine Making Forum 11-11-2012, 07:15 PM
Replies: 5
Views: 505
Posted By ChaosStout
Did you drink out of the juice container and..

End up with some tasty winecooler? I live alone and I'll admit I drink out of the juice container. Anyways this had happened several times(not on accident anymore) where I drank half the...
Forum: Wine Making Forum 09-10-2012, 06:52 PM
Replies: 10
Views: 1,619
Posted By ChaosStout
Next time shoot for a Starting SG(After sugar) of...

Next time shoot for a Starting SG(After sugar) of 1.080-1.090. that will give you between aprox 10-12% ABV which is perfect.
Forum: Beginners Beer Brewing Forum 09-09-2012, 12:26 AM
Replies: 13
Views: 1,189
Posted By ChaosStout
Most of your sweetness in a Milk stout is not...

Most of your sweetness in a Milk stout is not going to come from your lactose. While Lactose is a sugar and will add alittle sweetness it isnt very sweet(taste some). Its more to add body then...
Forum: Beginners Beer Brewing Forum 09-06-2012, 06:54 PM
Replies: 13
Views: 1,189
Posted By ChaosStout
Lactic acid is NOT Lactose(a Milk sugar).LActic...

Lactic acid is NOT Lactose(a Milk sugar).LActic acid is just that an acid and will make your beer tart or sour. You want to use Lactose. 1/2 to 1lb of Lactose. I usually do 1/2lb
Forum: Beginners Beer Brewing Forum 08-30-2012, 04:08 AM
Replies: 7
Views: 702
Posted By ChaosStout
I know that. What I ment to say is that his have...

I know that. What I ment to say is that his have hatched. His grain is poorley stored. The shop is just horrible
Forum: Beginners Beer Brewing Forum 08-29-2012, 06:50 PM
Replies: 7
Views: 702
Posted By ChaosStout
Our Local Home brew shop sucks doesnt it Amonkey?...

Our Local Home brew shop sucks doesnt it Amonkey? Never get grain from him its all filled with bugs. Have you ever looked in his liquid yeast fridge lol? One pack of 3 month old Wyeast Smack pack...
Forum: Beginners Beer Brewing Forum 08-27-2012, 05:06 PM
Replies: 7
Views: 454
Posted By ChaosStout
Id be VERY worried using those carboy handles. ...

Id be VERY worried using those carboy handles. Those are ment to carry empty carboys not full. With a full one you could snap the neck of the carboy, drop and bam big mess and hospital trip.
Forum: Gluten Free Brewing 08-22-2012, 01:51 PM
Replies: 3
Views: 715
Posted By ChaosStout
Uggg dont use ECkraus everything on their is...

Uggg dont use ECkraus everything on their is super expensive. http://www.midwestsupplies.com/amylase-enzyme.html much cheaper
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