Search results

Owner is Kevin Drinkwater. Very knowledgeable brewer and has a great selection of ingredients and equipment. 1923 E. Montague Ave, North Charleston, South Carolina 29405 http://beerengineersupply.com/ https://www.facebook.com/beerengineersupply Right now they are only open Friday...

Thanks for the replies! I will give it a shot. I'd eventually like to make some fruit versions.

My wife and mother in law decided to give Kombucha a try about six months ago. That lasted about three months. So for the last three months its been sitting on the counter in the kitchen in a dark ceramic crock with a couple layers of muslin for a lid. Is the liquid and scoby still any...

Its called Yeast-Everything Homebrew. The owner is Peter Kinslow. Great guy. Go and check it out! http://yeasthomebrew.com/

The new store in Mount Pleasant is called Yeast - Everything Homebrew. http://yeasthomebrew.com/ Their grand opening is February 1st.

There will be two homebrew stores opening soon in the Charleston area. I know one of the guys but not the other. One is in Mt. P and the other is in North Charleston. I generally get full sacks from Holy City and order everything else from Rebelbrewer.com, I'm interested to see how the...

Our club bought a full size bourbon barrel. We have put two beers in it so far and we are getting ready for a third. The second beer, an RIS, still had a ton of bourbon aroma and flavor. Our next beer will be a wee heavy.

I predominantly do 10 gallons at a time for some of the same reasons listed previously: 1. People like my beer and I give away a lot. 2. I like variety...so I make 10 gallons. How so? Make each batch unique! Unique yeasts for each fermenter. Unique dry hops. Unique aging (oak aged...

I go without co2 while serving all the time. That being said it doesn't hurt anything either to have it hooked up. My kegerator only holds four kegs so the overflow kegs go into a chest freezer. I serve those with a picnic tap with no co2 hooked up. Just gotta hit them with gas once in a...

I used to be into aquariums (before beer) and had a small pond pump laying around that had a half inch nipple on it....same size as what is on the plate chiller (Duda Diesel). I collect the hot water from the chiller and use that initial water to do a first rinse. Then I dump in a scoop of...

I had a Belgian quad that started at 1.117 and stopped at 1.036. I transferred the beer onto some oak chips with wlp099 that I had a barleywine aging on and over the course of two months it dropped to 1.012, it was a steady drop too. A few points every week. It will definitely need some...

Theoretically you can get away with a 20 minute boil if you are not concerned with hop utilization or concentrating your wort. Maybe even 15 minutes. I haven't tried it, but its possible. Just add more hops to get the bitterness. People make IPA's all the time using hop burst techniques...

So true. I always go by gravity readings. The fermentation schedule has just worked out that way recently for all my lagers. Once I achieve 70% of my expected attenuation I ramp the temp to ensure a good finish.

I've only been at this for four years and aside from building a kegerator I'm using the same equipment I had three years ago. A 10gallon Igloo cooler, a 15 gallon aluminum pot, two buckets, two carboys and a cheap immersion chiller. I did have to buy a new bucket last year when the bottom of...

Sounds about right for what I have been experiencing lately. My fermentation schedule for most lagers is seven days at 50 and then seven days at 60. I then keg and lager at 34 for a month.

As others have stated. Poor head retention can be drinking glass dependent. It can also be from over aeration. I read where Palmer once stated that there are only so many foam creating agents in the beer. Once those are used up your head retention goes.

Take the two liters of separated wort and freeze it. Then use it in a starter. Thaw it, boil it for 15 minutes, cool it and pitch your yeast. Add water in the boil to get the gravity where you want it. Think of all the money you can save on DME. Personally, I just dump everything...

Don't sweat it, IMO that difference is not worth re-pitching over. It may drop a point or two in secondary anyway. Your attenuation is pretty good already.

I use a turkey baster. I only check the gravity when I rack to keg or to secondary for extended aging/dry hopping.

Sounds like a plan to me. I normally just buy a couple of bags of ice. I add the ice to a cooler with some water and then use a sump pump to send it through the chiller. I dont use the ice water until I am below ~90F though. Its a waste of ice. Even if you dont wait until below 90 to use...