Search results

I've been using this one for years... I like it for its portability mostly. Easy to read and sanitize - you can dunk it right in the sanitizer each time you use it and it works as a wand to whirlpool heating water and get an accurate reading when preheating for sparging and steeping grain.

Yes - certainly under-pitched a bit - which from what I understand will help with the banana aspect of it...

7lbs Golden Light LME 1lb Vienna Malt 9oz CaraMalt L80 .75oz Hallertau at 45 .25oz Hallertau at 15 60 minute boil. Steep grains for 1 hour at 152. Wyeast W300 Ended up having to go an additional 30 on the boil because it hadn't boiled off enough. Ended up with a 6 gallon batch.

5 gallons - Bee Cave Robust Porter 5 gallons - Kinda Sorta Hefe

11 days in - still actively fermenting... Been bubbling at the same rate for about 5 days now... Really looking forward to this one... But willing to wait... I'm thinking I'm going to leave it in the primary for at least another 4-5 days - maybe more... Shouldn't hurt?

I admit - I went a little crazy wanting to drink them so soon. I'm probably not the only one to ever do that... I was under the impression they'd refine while chilled - albeit more slowly. The really cool temps might hamper things a bit though... I figured a month or so sitting in the mid-40's...

Howdy peeps. I've been away for a few years. Miss me? After a long drought where all of my brewing and kegging equipment collected dust and got crusty - I busted out the PBW and got to cleaning - which lead to sanitizing - which lead to me getting bit by the bug and going from no beer to 25...

Thanks again for the recipe and the recommendation about the blow-off tube. It's already blown a few pints out of the tube and is a very active fermentation. Looking forward to the first few glasses out of the keg. Might have to do another next week just to make sure the supply doesn't run low...

I tried - but because of homebrew - couldn't figure out how to post a pic...

Ok, ok... I know... Those yeasts don't do well with malt sugars... Ok, ok... I know... You're not supposed to brew while really drunk... Ok, ok... I know... Lazy people who are drunk and brew a batch only to realize that they don't have the proper yeast on hand will do impulsive things like...

Holy thread resurrection Batman... What were the results with your Red Star Champagne yeast experiment?

This is probably one of the easier ones.. 1 lb (4 full cups) Maiz de Jora -purchased or homemade 215-oz cakes chancaca OR 1 cWhite sugar and 2 cBrown sugar; packed +additional for sweetening 8Whole cloves 1Dried hot chili pepper 1Fresh stalk (about 36") Sugarcane (1-1/2 lbs) -cut into pieces...

Sometimes they don't swell much at all. Just pitch it and wait. It's worked for me on several occasions.

Some shots at a collectors house - old Regimental steins and character pieces..

I have two old Cornys from Pepsi and one has the small poppet valve that has "little feat" on it (best way I could describe it) and the other has this "universal poppet" in it which runs like crap and restricts the flow tremendously. I'm trying to figure out what part to order to fix things. Do...

I'm on my second batch of this after upping the 2-row to 10 lbs and increasing the hops to .50 oz per addition. Love it..

And another 5.5 gallons of Centennial Blonde - as the friends are plowing through the first batch. 31,461.5

5.5 gallons Centennial Blonde 31,145

My take has always been that the only smoke you want from wood is the smoke that is generated from lightly smoldering embers to an internal smoker temp of 225 to 275 at the highest end - which is a bit too high in some regards. If the firebox burns too high to maintain that temperature then the...

Lots of questions there.. But in short: Allow for 3 weeks of primary fermentation. Boil the proper amount of bottling sugar in one to two cups of water for 5 minutes. Add the priming sugar to the bottling bucket and then siphon the beer in on top of it. Bottle the beer and allow 3 weeks at room...