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Lol. No I did not drop it or anything. I just did not know if it need to be heated up. Thanks

How do you sanitize liquid isinglass

I have a Belgian ale that has 3oz of Munich malt. Will 3oz add anything the the beer. 5gal. 11# pale 5oz aromatic 5oz biscuit 3oz munich 1# candi sugar .5 oz galena 90min .5 oz hallertauer 15min .5 oz hallertauer aroma steep ( something new to try) Belgian Abby 2 Wyeast labs Thanks in advance.

I have been using two Demijohns for two years or so and I like having the size. The weight of a full Demijohn is a con so I will get help to move it or use a pump to transfer at some point I would like to upgrade to a conical fermenter.

I made a Belgian Strong Ale I had a SG of 1.072. Had a good strong Fermentation. The beer has been going for 15 days and the krausen is starting to thin out would this be a good time to move to the secondary or let the rest of the yeast drop out before I move to the secondary? The gravity is now...

I have a friend that has a wheat allergy and I am going to try a Gluten Free beer. what do you think of this recipe any and all tips will help. I will be brewing this weekend if I have all if the ingredients. Also he has asked for some peach flavoring. (to each his own) A Pro Mash Recipe...

Thanks I looked at the sticky and that did help I think I will let it set for 3-7 days. ck the Gravity and then move to the secondary.

I made a Belgian Strong Ale I had a SG of 1.072. Had a good strong Fermentation. The beer has been going for 15 days and the krausen is starting to thin out would this be a good time to move to the secondary or let the rest of the yeast drop out before I move to the secondary? The gravity is now...

I do not even come close to running at 60 psi. If I would have found a 30 psi regulator I would have purchased it.

I did turn the burners this way so I could control the flow. here is a link to northern brewer with some info on the burners. http://www.northernbrewer.com/burners.html I am using a different gas regulator then what is sold with the burners (the recommended regulator did not work very well with...

Looks great! good job let us know how it works.:rockin: :rockin:

I am having the same problem with my brew stand. I have the burners too close the the keggle(2"-2 1/4") on the last brew we moved the keggle up 1/2 (copper pipe under the keggle) and I was able to get a better boil and the flame did look better so I am planing on droping the burners 2" if this...

I never did do a price list for the stand but I have spent around $1300.00 I need a chiller ($120-#200) so about $1500. this is counting expendables like grinding disks new roll of wire for the welder ect...

I did my brew day and now I under stand why you asked about the hops. I did not do a very good job on the recipe but I think I have that part fixed 0.50 oz. Galena Pellet 13.00 30.4 90 min. 0.50 oz. Hallertauer Pellet 4.00 2.3 15 min. 0.50 oz. Hallertauer Pellet 4.00 1.4 5 min. this should...

I tryed a batch sparge with 2# pale malt and .66 gal water @ 153 let it rest for 60 min then drained and refilled with .66 gal @ 170 let rest for 15 min collected runnings and let cool. I was able to collect about 1/2 gal of unhoped wort. I will post some pics of the small water cooler that I...

I just finished making some Candi sugar from the Brew Wiki recipe. For this batch I will not make to many changes but I will on the next one (change the pale and drop some of the other grains I have listed) Thanks for all the info and I will re post when I do this recipes again. I will be...

just playing with the recipe and I had the hops from some other recipes. and thanks for the sugar tip I will try it how much sugar would you recommend?

let me know what you think about this recipe thanks TollGate Belgian Ale A ProMash Recipe Report Recipe Specifics ---------------- Batch Size (Gal): 5.00 Wort Size (Gal): 5.00 Total Grain (Lbs): 13.38 Anticipated OG: 1.072 Plato: 17.55 Anticipated SRM: 7.1 Anticipated IBU: 34.0 Brewhouse...

I ran out of extract and my LHS is closed for the next few days. How do I make a starter from the pale malt I use in my AG batches. The yeast I am using is WLP550 Belgian Ale. Thanks for the help.