Search results

I am in the process of brewing a new zealand pilsner but I am entering in a competition using 2015 style guidelines. Without being able to enter it as a nz pilsner where would it fit ? I am thinking an American ipa but not positive. Any ideas ? Cody

I recently got a kegland canner semi pro and really like it. It seemed to can great right out of the box. I am starting to notice some leaks around the lid in 1 out of 3 cans, they are still carbonated when I open them but I am a little worried about long term storage. This only happens when I...

I recently got a kegland canner semi pro and really like it. It seemed to can great right out of the box. I am starting to notice some leaks around the lid in 1 out of 3 cans, they are still carbonated when I open them but I am a little worried about long term storage. This only happens when...

I'm considering buying the cf10 with thier racking arm, I am curious how much beer this racking arm leaves behind or should I consider a different racking arm Thank you, Cody

Hi all, Thinking about building an electric kettle a using a 10 gallon boil kettle with a tri clamp 120 volt immersion heater. If this works I would continue the idea on to an HLT. Any one done this or have any thoughts?

I have an all rounder that I would like to set up for a d rest, has anyone ever wrap on with a fermwrap? I am unsure of the wattage of the one I have. My basement is about 50 degrees.

Anyone bottled from a conical fermenter under pressure using a picnic tap ?

Due to time constraints I was ready to give up the hobby, but I don't think I can. After some reading I have came up with some things that may save some time. I have looked into the fastferment fermenter it wound save time racking to a secondary and cleaning two carboys plus save yeast which...

I am finding a hard time to have a brew day lately due to time constraints. I have noticed the picabrew and wondering if that might be for me. I have been brewing for 25 years. I would like to know if it really takes 2 hours and if I can use my own grains, hops, yeast ect. I'm not looking for...

I'm an all grain brewer that just had a young child move in and have no time or space for brewing. I remember when I started out 25 or so years ago buying some cans of hopped malt, bioling a gallon of water, pouring in the can, dissolve, and then mix with 4 gallons water in the fermenter and...

This maybe a strange question but here it goes. To ease my sparging labor I am curious about using a pump sprayer to sparge my BIAB. I could get a stainless steel one for hot water or always get a cheaper plastic one and sparge with warm water. I can't imagine I'm the first one to think of this...

I wanted to bottle up a batch or two but will probably have them hanging around for maybe 9 months or so. Are oxygen absorbing caps worth it? When have bottled before I wasn't kegging my brew so they didn't last very long. I just wanted some for camping and hiking this summer. Thank, Cody

I have a mash and boil that I treat as a biab meaning I raise the grain basket and let it drip. I would like to try sparging but all I have is an extra pot and burner. My question is how do people sparge, do you just pour hot water over the basket? I have a glass jar that I can scoop hot water...

I am currently thinking of switching from my vacuum sealer for storage and going to mason jars. I would store my specialty grain in my cellar between 50 and 70 degrees and freeze my hops. Does anyone do this and can I store them for up to a year this way?

I am thinking about canning some starter wort this weekend and I have 5 lbs of 2 row and will be using a mash and boil system (basically a BIAB). How much starter can I make with 5 lbs? Thanks

I normally clean my mash and boil with hot water and spray it off, but it is getting stained. Is there an easier more efficient way? Thanks, Cody

First time poster, long time lurker... I usually start my yeast starters inside the night before brew day so they are around 70 degrees. This week I was thinking about making a starter of wyeast 2007 in my cellar where all my fermenters are stored. Right now it is 55 degrees down there. I know...