Search results

It’s not much, but it was my dads and got passed down to me. It’s been a reliable brewery for close to 20 years between the two of us.

It’s not much, but it was my dads and got passed down to me. It’s been a reliable brewery for close to 20 years between the two of us.

Depending on the number of lines on your manifold/regulator, you can just have one gas line connected to a out (black) disconnect for carbing and/or blowing out clogged posts. I have 3 for carbing (black) and then 6 for serving (grey) in my keezer and it works well.

Welcome and good luck in your cider ventures. I love dry cider and almost always have one on tap.

And I made another one for my Gelflings Essence NEIPA. It’s the most delicate and detailed one so far but I think it turned out pretty good.

Made another one for my altbier called Oggie Boogie’s Sticke that should be ready for Christmas.

Haven't had much luck going back and forth between sours and regular beers using the same cold side equipment. Sometimes I can get a batch or two in but the sours always start back up. I have used oxi, PBW, BKF, vinegar, IPA, bleach, etc. So now I have dedicated sour equipment and haven't had a...

I'm surprised no one has mentioned this but it looks a lot like the beginning of a pellicle "infection" which can give you a really nice sour. Let it ride and see what happens. Maybe add some Lactobacillus or Brettanomyces along with some fruit. Might as well go with it, since no matter how much...

Out of your options I would use just a small bittering only addition of Magnum or light bittering and aroma Mt. Hood additions. I have a been enjoying a pilsner malt and tettnang SMaSH I keep on constant rotation.

You will be fine. I recently carbed 22 kegs over the course of about 9 months months for my wedding earlier this year. After they were carbed to the level I wanted, I took them off gas and stored them. On the day of the event, after re-chilling them for about 4 days, they were perfectly carbed...

I would advise against adding minerals to your water without knowing your starting profile and the intended profile. If you do not have a basic understanding of water chemistry, it is much easier to mess a beer up by adding minerals than it is to improve it. That being said, water minerals...

I love Trayvax wallets. I have been using an Element for about 5 years now and it’s barely showing any signs of wear. This will easily be a 20+ year wallet. I usually carry 7 plastic cards and some cash on me and full, it comes in at 0.6” (under 2cm) thick. I highly recommend checking them out...

From what he said, you go in and pay up front for a virtual 55lb sack (or whatever size sack that particular grain comes in) of a specific grain at bulk price, and then you can come in and use said amount in small increments as you need it for batches.

A liquor license and beer on tap would keep people hanging out there all day. lol But all the small obscure items (like Brewtan B) would be nice for a LHBS to carry, but they are not going to be something that will keep your doors open. A huge variety of grains, hops, and yeast is the best...

I adjust the hlt water even though I don't use it all. Minerals are pretty cheap when you buy them by the pound and a couple grams wasted never bothered me.

I checked on them daily and they were super tight. I think there was a rock between two of them that kind of pushed that one out a bit. But they weren't going anywhere.

And someone took a pics of my keg cooling system for the camping week leading up to wedding lmao. That water was 38F glacier run off.

So apparently the photographer didn’t get any shots of my brew station. But I’m in the process of tracking down all the guests pictures in hopes of getting some. But here are a few pic of the wedding.

Damn, I guess my secretary didn't get the memos out. I'll make sure personally send them next time.