Search results

I know you've already made a purchase, but just out of curiosity, did you try to to clean or do any maintenance on the turkey burner? You may still have a decent burner there, so don't chuck it just yet. That's what I've been using as well for 6 gallon boils, and it works great for me...

No, no. For real-ness. It's a good idea. I just can't beleive you chose this thread to float it.:ban:

Point of clarification. I did say "lost and found" Natty light. I was thinking of the can that got forgotton about in the bottom of the P/U truck tool box from 2 summers ago. Also, the resulting brews from the experimental stages are likely to do some sort of damage to one's palate, so the...

Right on. It's all about learning from mistakes firsthand, but in a well laid out, scripted manner. Brew #1. Table sugar, (or 132 packets of Heinz Ketchup in a pinch) and tap water filtered through a loaf of bread in a large gym sock. Open ferment under your bed in a lasagna pan. Brew #2...

One of the dumbest moves I've pulled was the time I thought I would take a gravity reading from my bucket fermenter's spigot without venting the lid. Luckily I had vodka in the airlock and not Starsan because it got sucked back in, and the side walls started to cave in too. This was also...

Let me try that once more... DFH Raison Detre Clone Method: Extract Style: Belgian Specialty Ale Boil Time: 60 min Batch Size: 5 gallons (fermentor volume) Boil Size: 6 gallons Efficiency: 70% (steeping grains only) Original Gravity:1.070Final Gravity:1.015ABV (standard):7.2%IBU...

Only one way to find out. I brewed this extract, but I believe my recipe came from a conversion from Calagione's book. http://www.brewersfriend.com/homebrew/recipe/export/html/16230

I suspect ginger was used in the recipe.

Case in point

Thanks for the recommendation. I look forward to getting this book.

That's what I would expect with wort that has been oxygenated beyond the point of equilibrium, which near as I can determine is somewhere between 8-9 ppm. You can certainly force more pure O2 into solution, but to keep it at the desired level for a given amount of time, I suspect, you would...

It was great. Just kicked a few weeks ago. The bottles were holding up really well, especially considering the lack of cold storage. Cheers

I think the appropriate response is, What is mead?

Last night I did my annual stocking stuffer nips shopping. While I was in the bottle shop, I spied a new offering from 21A I had to try, Marooned on Hog Island Oyster Stout. Since I knew the checkout clerk was going to give me some kind of $**** about a weird oyster beer, I figured I'd get it...

The whole time spent de-labeling thing need only be a one time investment. I washed and collected empties until I had a ridiculous amount, more than I would ever need, something like 15 cases. OCD was kicking in :o Now I just reuse the same bottles. No need to ever de-label again. As...

Something else that troubles me about the conventional wisdom these days... Why do some insist that high gravity beers need artificially high O2 levels (upwards of 20ppm) when that is a condition that cannot possibly exist in nature? That is not what these organisms have evolved to do. I...

That's a good question. My gut says there wouldn't be any significant loss in 24 hours. We know that if you boil water/wort for an hour, you've essentially taken all of the oxygen out of solution. If you were to leave that open to the air, because of the law of equilibrium, oxygen will...

I guess I'm lucky I enjoy them on both ends of the spectrum.

There was a brew strong episode earlier this year from White Labs where they were sampling different yeast strain flavors on the same wort...A Ballast Point Pale ale (Which was based on a Traditional Kolsch malt bill. Anyway, several of them remarked that if they didn't know any better, they...

Ahah. So maybe the chart I ran across assumes equilibrium based solely on air as opposed to the possibility of pure O2? That makes sense.