Search results

I've got to admit that I had no idea there were so many brands out there and there would be a following for each. I'm not surprised, I just wasn't aware. My favorite brand is CraigsList. I own several of them.

In your case, it's probably best to keg, chill, then gelatin. It's best to add to cold beer, not beer that's about to get cold. That said, I'm not a fan of clearing in the keg because it can get goopy. If you have the means, adding to the fermenter is ideal.

I like my bagels made with lots of sugar, deep fried, and topped with glaze and sprinkles. I do-nut remember what they call that variety.

My $0.02... You're beer is too good and the gas lines wanted some. Just a theory. I'm no help otherwise

Not saying you're wrong. I'm just saying that's what I do and never had a beer suffer from it.

No way. Now I would like a tip for my contribution.

How ever much is left after removing a bottling wand after filling to the brim is perfect. If filling from a keg, it's a little more forgiving. I aim for the same level, and just set the cap on the bottle for a couple minutes to let the CO2 push the O2 out before driving the cap home.

I know what you're talking about. I describe it the same way. I'm sure there's more to it, but I find that if I force carb, I get the bigger bubbles. If I set and forget, I get the finer fizz. Of course, after force carbing and it sitting on gas for a while, the bubbles get smaller.

Ah, yes! I guess it would be worth while to notice the laws on this. I don't think I ever broke the legal threshold of annual manufacture, but if I did, I destroyed the evidence.

It's official! I just finished a batch of Munich Helles that marks my 500th batch! It had to be my Munich Helles. I thought it was fitting because that was my very first unskilled, fumbling attempt at homebrewing. It was not good at all. I can't even begin to tell you what went wrong. It was...

All you need is a rheostat. It's commonly used as a speed controller for power tools (eg router table). Here's an example of one LINK. You may need a timing light to know your exact speed though. (Before anyone else starts nerding out and splitting hairs, I know it's not technically a...

Sure thing, fellas. Here's a Link to Amazon for new favorite beer cup. Different style, but one with etching. Powder coated stein with stripping and etching. Etching cream for glass is fun and all, but stripping powder coat and ferric chloride on stainless has a much better contrast.

Oh, yeah. I'm not sure who is setting prices, but their head got a wobble. There's a brewery just north of the DFW metroplex - 903 Brewers. They have some modestly priced beers, but at the Total Wine & More or HEB, I've seen 12 oz 4 packs go for $20 - $30. I don't care if you brewed it using...

I finally pulled the trigger and got a double insulated stainless steel cup. I resisted for so long because they are outside of the 'norm'. Well, gents... it is amazing! I can have my beer next to the fire pit in the winter without the beer warming up like it does in glass. We've gotten into the...

Nice. It's been a while since we've had a 'please delete' thread. My turn...

Kveik for lagers?!?

Hold me closer, Tony Danza! Count the head lice all the night away! Pay me in diamonds, she so manly. ~Elton John

I have a special place of hate in my heart for pellet grills. At my BBQ ownership apex, I had a Kamado Joe classic, Weber King Ranch, a UDS, and an offset smoker. As I downsized, I kept the Kamado Joe as it was the most versatile. I couldn't sear on the UDS, couldn't smoke that well on the King...

I'll be part of the opposition. I've easily done a hundred lagers - most with 34/70. I've never pitched more than one sachet.. I would put the second one in the fridge for your next batch.