Search results

I have 2 on tap, 5 cases bottled and 3-5g buckets fermenting. I built my fermentation chamber originally for 1 bucket at a time, but added a new wall to it to accommodate 2 buckets. I have since started brewing a 5g and 3 gl batches at the same time,(2 different styles). Helps keep the pipeline...

I was kind of looking at that route too. Thought maybe about finding some type of sheeting that was a similar thickness to the plastic of the shelves and clipping the seal onto that and screwing back onto the door. I didn't want to make it too big of a project but I think you're right in wanting...

Hey guys. So I'm undecided on how I should do this. I've got a spare fridge in the garage that I've taken over for a beer fridge. Well, I can fit 2 kegs in there but I have to put something heavy against the door to keep it shut because the shelves push up against the kegs and the door won't...

4 gl blonde + 5 pale + 1 porter + 5 blonde(again) + 3 esb=18 + 1240.5 = 1258.5

Awesome! I knew it would continue to grow each time, just didn't know where that 1st starting point was. Thanks!!

Sorry for jumping in on this but I'm in the same process right row. I'm coming up on about 3 weeks right now growing the scoby from a commercial bottle. It's solid pretty much all the way through and takes up the full top of the jar and is anywhere from 1/16 to 1/8" thick but some spots thicker...

That's why we thought our brew room was perfect because it stays a constant 70-72 degrees down there. I built a fermentation chamber so we have temp control over that part. Maybe we will just keep it upstairs just to be safe. Thanks

I tried my first bottle of commercially made kombucha just over 2 weeks ago and now I'm hooked. I've got my wife liking it now too and we are going to make our first batch this weekend. We have a nice little room in our basement that we converted to our "brewery" (beer for me and wine for her)...

With all the different recipes floating about in this thread, I wasn't sure if you're referring to me or not, but I'll answer anyways, lol. We tried a bottle last week after only 1 week. So far, it's a hit with the wife. I felt there is a slight "sweetness" to it, but at the same time, it may be...

20657+5.5 gl blonde= 20662.5

If you would like, I'd give you the recipe after it ferments out and when I bottle. Like I said it tasted great on brew day but I don't rely on that to gauge if it turned out or not. I just don't want to throw it out there for you not completely knowing how it finishes. Just for example, the...

Don't know how much of a "confession" this is but my ferm chamber has been temporarily placed in front of my drum set in the basement. I tend to play more when I put a fresh brew in there. Secretly I think I motivate the yeast with rock and punk jam out sessions.

So I ended up doing a revamp of my original receipe and added brown malt. Holy crap what a difference! I went through and really focused on each ingredient and played with the percentages while incorporating the Brown malt. I backed off my Munich and Chocolate by a couple ounces each and took...

19,781 + 1.5gl porter vol 2 tester= 19782.5.

19440.5 + 5.5 gal blonde= 19446

+5.5 blonde= 19446

Is that for 5g batch or 10g? I absolutely hate any kind of pumpkin beer but my wife really digs them. I wouldn't mind doing a 1g batch for her though.

After a week of fermenting I drew a gravity sample tonight. I thought it was pretty good so far. Nice roasted/coffee flavor that wasn't too overwhelming. The wife tried it and thought the same. Now I'm wondering though, after reading some of the other replies, what does the brown malt bring to...

So, I couldn't take it anymore. Last time I brewed was at the end of April so I went into the brew room to see what I had around and came up with this little concoction: 1.5 gl batch 1.8lbs - 2row 12 Oz - Munich 10 6 Oz - chocolate 4 Oz - c10 4 Oz - carapils 5 gram - nugget @40 min I figured...

2gl tester porter volume 1 =18020