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I've done some starters early on the day of brewing and pitched that night. mostly because I didn't have time or forgot. so far I would say that any type of starter is better then straight from the vial into a batch. I have had much better beer doing some type of starter vs. no starter... I try...

I'm doing an all grain 10 gallon batch of this in the morning hope it's as good as I've heard!!!

I get the same thing on my banjo burners running natural gas outside. brew during the day and just guess where the flames at... I find that its a fun game I play when I brew. lol my last batch was supposed to be on super low to maintain heat on my mash tun. walked away for a bit and I was...

just right oatmeal stout all grain kit please!!!!!

update- I ended up raising the temp to 55 for a week then crashed to 45 for two then to 35 for two. probably not the right way at all but it's been kegged and it tastes great. I can't taste any off flavors but I'm gonna have my homebrew club try and tear it apart and see what they think... the...

correction- my local airgas doesn't fill co2. I did find a local welding supply in temecula that fills onsite though. "action gas and welding supply". cost me 13 bucks...

I started listening to jack spirko about two years ago. I found his podcast "the survival podcast" or "tsp". The first week of episodes I didn't know what to think but I was looking for an educational program to listen to while driving about a 1,000 miles a week through southern California...

well played sir, my experience thus far has been dehydrating meats and making jerky at home. I've also smoked meats but not for preservation mostly for that slow cooked smoked flavor that makes my mouth water. :-) always learning new things and I love the creative atmosphere this forum...

typically you would want the wire to handle more then the breaker it's connected to. your really talking small amounts of money when it come to the extension cord. yeah a good quality 12 gauge cord could be as much as 60 bucks at home depot but what would a fire in the garage cost you in the...

OK i'm no expert but here is my two cents... your curing meat, presumably with salts, nitrates or nitrites. the point to curing meat is to remove moisture from the meat, by leaching it out with these ingredients and creating an environment where bacteria will not survive well on the meat...

no worries, I've had the same thing happen with the 3 piece air lock and the s type. you're fine it won't affect your batch. It happens when the carboy cools down. it creates a vacuum in the carboy and suck in a little. the big thing with this is it means you are getting temperature fluctuations...

I stopped using propane because of the "pane" of always refilling tanks and having backups... I converted my burners to natural gas and run a flex hose from the back of the house. A ball valve and a quick disconnect makes it super convenient. don't get me wrong, I still have a spare burner and...

one of my homebrew shops has one that does that. Irritating... my guess is you got a piece or pieces of malt stuck in between the roller and the metal housing acting like a break. when you took it apart, it prolly fell out before you noticed. It could also be where the pins hold the roller on...

so maybe I missed it, is there an asking price? what is (inlet)?

Just wanted to add a note. I was having off flavor problems and beer that took a long time to taste right both in bottles and in kegs. I was pitching vials of white labs yeast right into the fermenter, at about 75*F. Since then, I have been doing good yeast starters on a stir plate that I...

I bought a 10 gallon 40 quart bayou classic stainless kettle with false bottom as a mash tun and boil kettle. To do 5 gallon batches with... works just fine... however I wish I would have gone with their 16 gallon mashtun kettles from the start... I now have two 16 gallon bayou classics one with...

looking at the two recipes I don't see how the taste could be common among both beer as they are completely different. your sparge water temp is low enough as to avoid tannins, unless your mash ph is off or you sparged below 1.010 sg. your using stainless equipment so that shouldn't be it...

haven't done cider before but yeast is yeast. it will work yes... the question is what kind of off flavors will you get from the temperatures being outside the recommended range. That I don't know. there are various was to keep the temp down during the ferment that you can try. A styrofoam...

Give it some time, the high gravity probably just shocked the yeast a bit but it should take off. make sure your blow off device doesn't clog up. you got enough energy in that vessel for a nuclear bomb! :rockin:

and don't forget there is still yeast in that beer. a lot less now that it's been racked into a keg but it's still there. some time and the cold temp may change that beer later into something awesome. I've a few that took a month of sitting but eventually turned out great. I just dumped one...