Search results

So I finished my brew rig and used BG14 Banjo Burners. I mounted them about 4 inches from my frame. I did a test burn without tanks with success. I started my first brew on it yesterday and in less than a minute my frame got red hot and started melting (literally drooping/sagging). Too close to...

I have been given the "green light" from the wife to design THE rig for me. I don't want to just go out and buy a rig from the LHBS but I want to build the last one I will ever need. Here is the issue, after all the research and sifting through the pros and cons of each system I have come to...

I'm a fan of a deal and I know plenty of sites to get them, however, I'm looking now for a new brew store to pick up fresh supplies needed for brew day. I just got stationed at Travis AFB and have not been able to find (google, yellow pages, brew mag. etc.) an actual brew store, I keep finding...

So I did the responsible thing and backed my computer up to my external hard drive which sent my Beer Smith info to it (made sure that it showed up on the transfer but didn't think to open it). After reformatting my computer I sent everything back to it that I needed (Beer Smith included). I...

I have been brewing for years and have since gone to AG a few years ago but have never been able to hold my mash-tun AT temp. In the pas I have just accounted for the 2-3 degrees that I lose so if I need to hold 153 I'll mash at 156. I am using a cooler as my mash-tun and thought of using a...

Anyone else get just as excited about someone asking about your HB as the first day of your favorite sport "kick-off"" day? It smile and get excited like I just found a nice crisp $100 bill in the parking lot with no one around! I get to talking and explaining and wanting to help like a...

This is a question/thought provoked by Charlie Papazian’s book (Joy of Home brewing) in regards to the breakdown of proteins at different temps (page 244 mainly). It says “At temperatures between 113-122 F certain proteolytic enzymes break down into amino acid proteins that help the yeast. It...

So I brewed a new wheat beer for a friends birthday (10 gallons at that) and my mash tun got stuck so I had to use my stiring stick to keep it flowing and my wort came out thick (cloudy to no other!), if I were to run it through my mash tun (after already pitching my yeast) and filtering it...

But when it comes to your beer out of the tap, you don't want a glass of head!!! I've been brewing for 3 years now and kegging for 2 but for some reason I'm confused at why my glass is nothing but head! I've always carb'd at 12psi w/5ft of line and come up with great results but the last 2...

So I’ve done HBT, Youtube, google, you name it searches on how to take my Sanke keg shaft/valve out. I’ve found the “pull the ring out (as all of them have) and unscrew it like a nut and built”, I’ve found the “pull the ring out and simply pull the whole shaft out (and have done this for one of...

I understand this might not be a true DIY project but I’m at a loss for where to start on cleaning this “score” I got today. I put a request on CL for a sanke keg I got a few replies and picked up 2 kegs for a total of 36oz of home brew and a 6 pack of Fat Tire. The issue is that one of the kegs...

I’ve just started AG brewing and worry more about fermentable wort levels than I did with extract/partial brewing. I was wondering if there is a difference in using the simple hydrometer and using a refractometer? Thanks in advance! :mug:

I've been milling aroud on here and youtube for about 2-3 days trying to figure out just how others are mounting their burners but can't seem to get any photos that show enough to use as a guide. I'm starting a 3 tier wood frame brew stand but can't seem to find what I need. On a side note, I...

OK, I put together my keggerator and had a leak in my Co2 somewhere so I decided that all it needed was a nice tightening at each connection, turns out it was tank it's self that the connection to the tank wasn't tightened enough by the factory so I lost the "juices" right out the neck of the...

I've been brewing beer for some time now and as of last year decided to try a few batches of wine. My last go was a watermelon wine. I pressed about 80lbs worth of watermelon, added a bit of tannin, about 5 cups of sugar, 1 can of white grape juice concentrate 5 cambden tablets but :(forgot to...

I'm looking at making a batch of apple wine out of the over flowing freezer. I am finding plenty of recipes to make it but I was wondering if I would throw off the taste if I put more cans of frozen apple juice and less sugar (thinking of the OG more so than anything else)? Any advice would be...

Just thought I would drop a line here and tell everyone in the Idaho (boise) area that there is a beer fest going on today (over obviously) and tomorrow. $25 gets you in and unlimited beers! There is over 250 craft beers being served! Good food, good music... Great time! After attending today it...

So I was given a grain mill looking item that my grandfather in-law used to crush his grapes to make his wine. It looks like the metal "wheels" are adjustable. I'm thinking I can use this for both my wine and beer making... if I just adjust the size of the "crush". Does it matter that the metal...

Ok, I found a recipe on here that I waned to try but for the life of me I can't find the original post for the recipe. I thought I saved the recipe and the steps (mainly need what temp it said to mash at for this one and what temp to add the first water at, ie. heat water to 170F and the mash...

I've been brewing for about 2 years now and never worried about a yeast nutrient and always just did a raisen boil "yeast nutrient" for the higher alc./wines. It has always worked fine for me but a couple nights ago I brewed a batch of Rogue Brewery Hazelnut Brown Nectar (SG-1.063) used a dry...