Search results

I made a yeast starter using my backyard grapes that finished at .012. Now a one gallon batch brewed and smelling/looking good. Next step transfer washed yeast to a petri-dish and brew new batches from each colony.

Made my first wild yeast starter from grapes I had growing in my backyard. After 48 hours already have good sign of fermentation and it doesn't not smell bad.

http://www.slate.com/blogs/moneybox/2014/09/15/anheuser_busch_inbev_sabmiller_merger_the_maker_of_bud_wants_to_buy_the.html

I'm assuming I can harvest these an just let new shots grow. Has anyone else been able to get two harvests in one year?

Since Texas has a problem with basements I've taking my side of the garage and will be turning it into a cozy man cave. It is 8.5 ft. X 12 ft. so since it is small I'm going to add a lot of detail.

About three months ago I bottled a Quadrupel. I corked with a Portuguese floor corker at about three volumes, but even though they are fully carbed the corks never mushroomed, they look the same as the day I bottled them. What I'm I missing if anything? Here is a picture of them bottled and a...

I just brewed a Barleywine using Nottingham. S.G. was 1.132 and O.G. was 1.026. I did some research before brewing to find out Nottingham's max ABV but could not find any useful information. So for those that are interested it can handle at least 14% ABV.

4# of 2 Row 4# of Torrified Wheat 1oz of Hallertau @ 60 Minutes Mashed @ 150 for 60 minutes 1.25# of cleaned Prickly Pear for secondary To prepare the prickly pear I used tongs and burned off the thorns. I then skinned the fruit placed them in a bag and froze them. On racking day I...

My first fruit beer with a simple recipe. 4# of 2 row 4# of torified wheat 1oz of hallertau @ 60 WB-06 Racked on to 1.25# of prickly pear came to 24oz of puree. Maybe a future fruit to use in a Lambic.

http://news.yahoo.com/ap-interview-usps-eyes-alcohol-deliveries-172601094.html

I’m attempting to grow Cascade, Centennial, Columbus and Willamette in the devils anus aka Laredo, Texas. It averages a 100 days over a 100 and the last two winters we haven’t even had a frost. I planted them in containers and raised them four inches above the ground in an attempt to more easily...

I finally pulled the trigger and bought flip top bottles. After debating whether to buy 500ml, 750ml or 1 liter I decided to get the 500ml. At almost 90 dollars (which could almost buy a brand new keg) to bottle five gallons ($75 for the 750ml or $60 for the 1 liter) I have to say it is well...

Just thought I would share.

Columbus Barleywine Recipe Type: All Grain Yeast: US-05 Yeast Starter: Big Boil Size (Gallons): 7.0 Batch Size: 5.25 Original Gravity: 1.104 Final Gravity: 1.026 ABV: 10.2 IBU: 118 Boiling Time (Minutes): 120 Color: 13.85 SRM Primary Fermentation (# of Days & Temp): 30 @ 68F...

I see this question come up a lot about how to cool your wort in the summer so I thought I would share my setup. My tap water is usually 80 in summer and 60 in the winter so for two reasons I went with this setup. One my faucet is unable to receive the hose adapter and two my tap water is...

My closest HBS is 2.5 hours away and was wondering how many other people do not have a LHBS?

If I add 375ml of 180 proof whiskey to a 5 gallon batch how much would this raise my ABV. I came up with about 1.8%, sound right?

My first go with a corona mill I hit 65% efficiency. My question is how many more turns should I go, ¼ ½ I would be happy with 75%? This thing worked great right out of the box too.

I’m getting frustrated there is only one place where I live that refills Co2. My last three fills have only carbed and pushed about six gallons. So I finally get a scale and weigh it after getting it filled no weight gain. I talk to the guy and tell him the problem and he says it’s because they...

I always have plenty of washed yeast on hand and depending on O.G. will determine how many jars I will pitch. So why use a starter it seems like an extra step for infection plus more money for DME? Or am I missing something?