Search results

What brand temperature controller is that? Where can I find one online? And where do the cords go to? I was thinking about modifying a greenhouse thermostat, placing the bimetallic coil into the water and hooking my fish tank heater up to it. But this one looks better than my idea. Where...

Being so close, I imagine that Goose Island uses Breiss malt, so convert the 7.5 lbs of pale malt to Breiss malt light extract or DME (I like DME myself but I'm not an extract brewer). I'm not sure the extract to grain ratio. Probably about 5 lbs or so, but check online for that conversion. I...

This is what I am trying. I don't say it will be a perfect clone, but based on what the bremaster says on the website, coupled with my regular imbibement of the beer and my knowledge of the Bitter style, I think it should come close. Water is part of the taste, dude, so the Chicago Water...

I'm not sure that you will get ABV of 4.2 with that amount of malt. Everything sounds good but up the wheat and pale malts a bit. Use Styrian Goldings only. Consider Wyeast 1968 ESB. (in response to the recipe with 6 lbs pale, .5 wheat, and .1 special roast)

I wanna say that 2 lbs Crystal Mal t sounds like it will be too sweet. I would back off the crystal malt a little bit. Honkers Ale seems to finish more dry than 2 lbs 60L could produce. Most English Bitter clones I have seen that are spot on have a combination of higher 55L Crystal and lower...

I will post in a couple of months when the Helles is tapped. It's bubbling away in the garage at a steady 50 degrees now, 6 days later. When I look at my process in the past, how many learning experiences I have had, I obviously can see that I'm probably worrying over nothing. I've done WAY...

what yeast?

I actually got black flakes for the first time in my ESB, but I do not extract brew - all grain only so I don't think it is the extract that causes the flakes (unles you got different flakes than me). It is more likely the hop particles. My beer has no off flavours, does yours?

On the one hand, I appreciate taking the time to respond, but that really doesn't answer the question of the likelihood of DMS given the factors I described. I'm clearly aware that there is nothing I can do about it now. On the other hand, I am torn between sentiments, every piece of...

Hey all, I recently brewed an all-grain Munich Helles using 95% Pilsner malt, 5% Munich and a little Melanoiden malt, mashed 60 minutes, sparge for 35 minutes, 83.5 brewhouse efficiency. While listening to the Jamil show, I misinterpreted what he said regarding boil time. I always boil 90...

No one ever did answer my question: Is the mixture supposed to freeze solid in the freezer? I have three samples and the last two did not freeze at all, they are simple a viscous liquid.

Thanks for that advice. It turned out well. Now I keep them in a small soft lunch cooler packed with freezer packs. I have used a sample and it turned out great!@ After three weeks, I made a successful starter and I have a very active fermentation in about 10 hours. The weizen yeast is...

It's a fridge freezer, and the vials are packed in frozen veggies. I don't have room for a cooler in there. I'll have to check the temp. It's set to maximum cold but I don't know the temp.

I recently used the following process for storing yeast: Yeast bank - Home Brewing Wiki. Though I had a few issues with it, I'm pretty confident that I have some viable yeast from the whole thing. I never did get the type of separation that the picture showed. My vials seemed to have...

Question: I have used this method with 50Ml Flat bottom screw top vials that were sanitized. I have 5 vials in the freezer now and I took one out today. Is the liquid in the vials supposed to be frozen or not. They look not totally frozen but partially to me. Is this right?

Geez, Thanks for the vote of confidence WBC. Maybe try pissing on your own parade instead of mine, thanks. I'll just do fine I'm sure.

Bob, I read your message a few times in the last couple of months since I wrote my question. I greatly appreciate the feedback. I really do not worry too much about the food aspect of the bar - that is my partners obligation at this point. My responsibility is brewing and managing the...

Thanks to everyone who replied. I think I'm concerned about cost and time because we are trying to make primarily the same beer with slight variations to see which one to take to final recipe. So, for example, we would have a hefeweizen with maybe eight variations ranging from using varying...

Thanks, I think the same way, but I think that I just needed a little reassurance since I've been lagering for over a month now and have 3 weeks to go before bottling.

Recently I was out in the garage checking on some lager I have aging for the last two months. I noticed the airlock was getting nervously close to the lowest level. I am not 100% sure, but I believe that it was not able to bubble because it was below the air holes in the lock - not totally...