Search results

Hey yall, I'm thinking about buying the Magic Chef 7.0 cu. ft. Chest Freezer from Home Depot and wondering if I can fit 2 6.5g gal carboys in it without a collar. Anyone have this model that can tell me?

they bought my favorite brewery (10 Barrels) last year and I was pretty bummed also and vowed to not drink it any more...but I do, often.

I've always assumed that yeast packaged under a different name due copyright issues. There's no reason that genetics wouldn't be the same unless the company is being dishonest, right?

I really like their yeast. My shop here in Portland says NOT to shake it (and that the directions on the can are being changed). Don't need a full blown starter, only a vitality starter with their yeast.

Imperial Organic Yeast has Pacman also. They call it Joystick. I really like Imperial yeast!

i have a batch of Yooper's Hoppy Amber that I brewed with Independence dry hopping now. Taste's great at this point.

yup...mashed at 170. after 17 days it's only at 1.018...was shooting for 1.012. normally it's a great recipe: https://www.homebrewtalk.com/showthread.php?t=81478

hmm... I've read that temp and ph are both factors and since i've never had this issue before it seems like sparge temp might be a significant factor.

Yep, i'm pretty sure it's a Conan clone. i was expecting it to be too sweet but it was pretty good. due to an uncalibrated thermometer it has some tannin bitterness that might be hiding the sweetness. the recepie is something along these lines which is awesome at 1.012...

couldn't find my digital thermometer and used my old dial type after a long hiatus in the brew drawer. I knew I should have calibrated it but I didn't. Next brew I found my digital and checked the dial thermo against it and it was 20 degrees off! damnit.... Just tasted the first beer...

i ramped up my temp to 72 and let Barbarian work for another week (14 days total). Ended up at 1.018.. a tad higher than I was shooting for (1.012). Now dry hopping.

I can get a stuck sparge if I don't have enough water in my cooler before adding grain.

of course process is important...to a point. http://brulosophy.com/ continues to show through their exbeeriments that some of this details of our process might not be as important as we sometimes think (as is borne out in my own experience as well). 5 degrees difference in fermentation temps...

I'm using the new Imperial Organic Barbarian yeast in my 1st attempt at a Green Flash Soul IPA inspired recipe. 5 gal batch, 1.068 OG pitched the contents of the can without a starter at 64. It's day 6 and I have temps at around 66; krausen dropped, small rafts of yeast on top and some...

i agree that it has to be water chemistry. i didn't start getting the hops flavors i wanted until i started adding gypsum.

I find no fault in him...or his article. you've saved me a lot of experimental time and effort.

i love this recipe! I use crystal 15 and NorthWest Ale 1332 yeast (which I guess makes it Englishey) when I brew this (about twice a month). I gonna try it next time with American Ale II next to compare. Anyone else experiment with the yeast strains in this great IPA?

pffff...you only have 20,000+ posts. why should i listen to you.. oh, wait.... thx! You might be surprised by how many of your posts have helped me. I know you're (almost certainly) right. I'd still love to see the evidence!

ya...i've looked into Fercap but keep forgetting to pick some up. Also, there's a part of me that gets a kick out of brewing in accordance with the German Beer Purity Act of 10,000 B.C. (giggle). Just a little bit of whole leaf hops seems to work great also. Brulosophy, please do an...

It occurred to me a couple of brews ago as i was using my big spoon to break the surface tension of my 7.3 gal boil in my 8 gal pot to try to prevent my usual boil over that hops might do the same thing so i added my 1st hops addition BEFORE I achieved boil...and it worked! The hops...