Search results

So Im moving into the world of canning. Nice purrty new Oktober SL1. Im the only beer drinker in the house but I also brew a lot of beer - 1/2bbl per run. Limited kegs and full keg storage, I now package in cans to free up kegs and keg space so that I can keep doing what I love!...the art of...

Ive done a lot of reading on the subject and actually extracted some information from a local brewing company that makes this "sugar wash". The online consensus of water type is RO if you can so that it ferments clean but after trying both, tap water (depends on YOUR tap water - they vary esp if...

By my calculations, you will need 3.5x 5ths of vodka added to 640oz of carbonated water to achieve ~ 5.5% ABV. Thats kinda pricey for just 5 gallons. I wanted to go this route at first for the instant gratification and simplicity until I realized the cost. 16.5 lbs sugar (for 15 gallons), water...

So Ive got a batch going. Was just plain cane sugar (table sugar) and water. I did add yeast nutrient to the brief boil. Chilled. Sent to fermenter. Pitched both EC-1118 and US-05. 15 gallons. 3 packets of the EC-1118 and one of the US-05. It is going but it is VERY VERY slow. Pitched Monday...

The left was the lager, the right the ale. Also, you are correct in the IBU department. I shot for about 30 IBU. Its a perfect balance with the malt character.

Happy to make the suggestion! I figured since Cali Common is lagered, why not a KY common? It really has been a delicious beer. My only regret this past batch was that I mashed the midnight wheat. It added a smoky/charred barrel character to it. Its not over powering but I dont really desire it...

My recipe won 1st place at a recent broad-area/local-ish BJCP competition. I used a grist bill very similar to the original posted recipe, using corn flakes in place of grits, bypassing cereal mash. Historically, the German immigrants were very knowledgeable about how darker malts helped acidify...

Looks like maybe it didnt take off. The last price I saw for this was $498 and their website doesnt work. Innovative but for the average home brewer, thats just a bit over budget. Now, if it also had means of measuring pH during fermentation, that in itself would be worth it. Good ol' hydrometer...

Do you have some pics of your work? Thanks

@Buc_Nasty - you are quite right! I realized I under pitched but really was looking for help on getting it un-stuck :) Looking at the calculator, that brew needed a 4L starter! I guess I really didnt understand how to use the calculator but Ive never had problems with a 1L starter even on brews...

I appreciate eveyone's feed back! So after reading so many ways besides the feed back here what I decided to do was two things: 1) I will try and "coax" the yeast into eating again by adding less than 300ml solution of corn sugar water. I dont want to give them much because they will love the...

@passedpawn: I didnt think about the lactose and FG equation vs mouth feel so thanks for that but I also didnt shoot for such a high OG. It was in my last variation of this recipe so Im just tweaking ATM. As for the yams, no I mashed them as a separate mash. I made "mashed potatoes" with them...

Yea it was a pretty out there grain bill. I made a similar one 4 weeks ago with half the yams and 2row rather than maris otter. It was forking delicious but I wanted more cowbell, I mean yam taste, so I upped the yam bill, added the melanoidin primarily for color boost to the yam. Yes, the yams...

Made a bigger than anticipated saison with an OG of 1.100 (target was 1.094). So I made a 1L starter 24 hrs in advance. Ive never had problems with 1L starters in big beers - even stouts at 1.160. Pitched at 65F (those plate chillers are killer fast in the winter) and set my chamber to ferment...

Thanks for all the input, guys. This isnt by any means a permanent solution. Its a quick fix for limited funds until something better can be obtained. The ambient house temp is ~72F and I wanted the temp at ~80F. The light doesnt stay on for long at all - maybe 2 or 3 minutes and is a spare 60w...

So I have a wine fridge that I use for my fermentation chamber. Being in the winter season, I needed a warmer fermentation temp that the household ambient temp. I rigged a lamp to my johonson controller and put the lamp in the fridge and left the fridge unplugged. The lamp seemed to do the trick...

So, I use a wine refrigerator to chill (55 is as cold as it gets on a hot day) and unplugged, I add a lamp with an incandescent bulb to warm it up. I use a temp controller either way. I was impressed by how quickly the lamp warms that wine fridge

So I ran a batch yesterday and let it run for about 30 minutes (because wife made me run to the store to grab something). When I got back, it was running like literally crystal clear. Its a lighter saison ale anyway but I was blown away by the clarity. This setup works GREAT!

oh, neat! steel cooler :)

Yea my tubing is getting aged. Thats why I used this tube because it was the oldest and most discolored so I didnt mind chopping it up. Thanks for the link. I live less than a mile from my brew supply store and while slightly more expensive, cant beat the convenience!