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I’m having a garage sale this Friday and Saturday May 20 and 21. The garage sale is to benefit a new project I’m starting called “Harvest for Real Life”. All the proceeds from the garage sale will go towards the installation of a 2.5 acre fruit orchard. • The orchard will produce about...

That's probably the best solution I've seen unless it catches fire so easily that it would not be safe.....I've never tried it.

5111 + 106 (me)= 5217

15+ 5096 = 5111

A 1/4 oz won't make a difference.....unless you were brewing a 1/4 gallon batch.

The Sam Adams glass is definately the best "all around" beer glass I have. I works as advertised in really presenting beers well. I use them to serve most beer styles with the exception of most Belgian beers. They typically get served in one of the Trappist goblets.

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Check out the middle of the page linked below. It is a brief writeup on my 2.25 to 3 gallon pilot system. http://www.sabrewers.org/meyersbrewery.htm

Weyerman's Carafoam will pretty much guarante a huge, creamy, thick head that leaves lace down the glass. In a pilsner glass...there will be a 1-3 inch thick pile of foam at the bottom of your glass when you finish the beer. It can literally be scooped out of the glass with a spoon. The...

The easiest way to use rice in all grain mashes is to use Minute Rice. No milling....no precooking....just put in mash when you dough in. I use minute rice in my light american lagers. Gravity potential is around 1.035 pppg.

Scroll to the middle of the page linked below. I've had a blast using my pilot system. I make 2 to 3.5 gallon batches with it. http://www.sabrewers.org/meyersbrewery.htm

Do NOT add additional oxygen. What you read was that the yeast sometimes needs to be roused off the bottom to finish fermentation. The way to get an ale strain to absorbe diacytle is by letting the beer sit on the yeast. I usually primary this strain for 10-14 days before racking...

The California lager strain does not attenuate too well. Last time I made a steam beer I mashed at 146 for 80 minutes. I pitched at an approximate rate of 1M cells / mL / degree plato and fermented at 61 degrees. The FG on the beer was 1.013.

Be carefull with this ingredient. I used some in a Wit and made Chamomile beer.:mad: I used .6 oz in a 5 gallon batch at flameout.

I own a B3 1550 and love it. However, I've worked up a small pilot brewing system that makes 2.25 gallon batches. It's basically a 3 gallon gatorade cooler. I used a hack saw to cut off the push button spigot. I then siliconed a 3/8 copper tube thru the bulkhead .....then I just added a...

Why did you do a protein rest?

My tank holds 4.5 gallons of propane. I brew on a B3 1550 and use the burners to heat cleanup water to pump thru my SMART and Whirlpool systems so I use a little more propane than others..... Here's what I found interesting... When I brew out in the open .....(under my deck) I...

I use flaked maize in my fizzy yellow beers. I just did a Standard American Lager yesterday. I used 2 lbs. along with 11.5 pounds of German Pilsner. The corn was 15% or so of the grist bill. You can also use minute rice (or a store brand) of precooked rice. It's just like the flaked...

According to one of the probrewers recently interviewed on the brewing network...the gray stuff is protein.