Search results

I made a porter in honor of a friend who was (up until a couple of days ago) pregnant. She's a big porter fan, and having a beer was near the top of her to-do list once the baby was born. Hence the name Post Partum Porter. She and her HWMBI are both very tall, so I made them a scaled-up six-pack...

Label for a porter made in honor of a friend's new baby.

I'm late to this thread, but if you're going for nerdy, how about "Leia's Golden Bikini Honey Wheat"

Perfect for Burning Man! No hills there....

No, it says: "Typically canning requires a minimum order of 100,000 cans, but by labeling cans in a similar process to labeling glass bottles, The Can Van is able to can any amount of beer with no minimums necessary, at up to 36 cans per minute."

Isn't that how dumplings are made?;)

No, in fact I read somewhere that liquid-pack yeasts don't need a starter (now I can't remember where I read that - I've been reading a lot about brewing lately, both here and in books. My brain is getting overloaded.)

I found these beauties at The Last Chance Mercantile, the thrift store at the regional dump. Rainier and Olympia aren't remarkable, but they're the hometown brews my dad would drink while mowing the lawn when I was a kid. Oly was the first beer I ever tasted (it reminded me of soap). I felt...

beerglasses

My beer glassware

This should be in a sticky somewhere!

If you have an inferior-quality bag you could split the seams when you squeeze and have a mess to deal with. At least I imagine so - I swear that's never happened to me in my vast experience of brewing two extract kits with steeping grains. :o

:p Ambient varied from 66-69. Beer temp, using one of those stick-on thermometer strips looked pretty consistent at 66-68 (the strip has 2 degree increments, and both 66 and 68 would highlight). I used White Labs #001 California Ale yeast. My technique, without going into exhaustive...

1. No. 2. Yes. My guest room smells of raspberries and krauesen. I was fermenting a 5 gal batch of porter in a 6.5 gal bucket with an airlock. I thought the headroom would be enough. The lid didn't come all the way off, but it was a mess. The raspberry smell is because the only vodka I had...

On New Year's Day I brewed my very first batch ever, a Red Ale extract + steeping grains kit from Seven Bridges. I bottled after two weeks when I got several days in a row of 1.020 hydrometer readings. I tried a bottle after two weeks of condtionining/carbing at 66-68 degrees. The carb level...

Efficiency refers to how much sugar you extract in your conversion process as a percentage of the maximum amount that could be extracted under certain idealized lab conditions (there are two or three standardized tests that are used to determine the potential for different malts). I'm pretty...

Thanks for the advice. Designing Great Beers is next on my list of brewing books. SWMBO got me The Complete Joy of Homebrewing 3rd Edition for Christmas, and I just read How To Brew last week. I came across a couple other titles that sounded intriguing in my wanderings through the forums today...

That reminds me of another question - is there a timeframe after which the possibility of having a botle bomb diminishes? Like, if you don't have one within 4 weeks (as an arbitrary example) of bottling you're not likely to get one? On my first batch (different style of beer btw) I put all the...

My green beers have gotten a reprieve. I have to empty a few store-bought 22oz brews the old-fashioned way so I can refill the bottles with a porter I plan to bottle next weekend. I think that will keep my thirst slaked for a week or so, giving the bottles of my first batch a little longer to...

At the risk of being Captain Obvious, put that carboy someplace dark! And congrats on your first batch! :mug: