Search results

5 gallon batches, all grain, batch sparge, manual transmission Today, while I attempted to dough in, I felt that my strike temp was a bit too high. My digital thermometer read 170, but the temp was not dropping as I stirred. Broke out a mechanical thermometer, and it read 160. I confirmed...

I dry hopped for 10 days and it is the greatest beer that I've ever tasted.

Thank you, Denny.

6% and only 137 calories. Amazing that it can be done, without some crazy wang or alcohol heat to it. I know, add more rice. You try to brew with only those two parameters. My chum drinks beers based on % alch/ calories per 12 oz. This will be his new session. (he also drinks quality...

I drank 5 gallons of nasty cream ale after putting a scoop of Countrytime strawberry lemonaid in the bottom of each pint. Refreshing and quite drinkable. I didn't tell too many friends about that one, though.

My lovely and talented wife sent me a picture of a case of Ruthless from the Costco. I replied with a, "yes, please," as I was planning a RyePA for my next batch, and I trust Sierra Nevada. Awesome beer. Bold, spicy, hoppy. More than enough inspiration.

Thanks all. It was either that, or try to make a hi-hat with two lids.

Just today someone told me that Downtown Joe's doen't brew their own beer anymore. I don't trust that dude anymore. I was raised in Napa and spent a few afternoons/ evenings at Joe's.

A submittal for the ugly junk catagory. Has this been done? Feel free to copy, no big deal.

Mash paddle

Making your own MLT is easy. I would, however, recommend a larger cooler than 10 gallons for 10 gallon batches. I use a 5 gallon Igloo for 5 gallon batches, and I find that it is too small for bigger beers. I can fit 15 lbs of grain at 1qt/lb.

I'm in

If you added priming sugar before you checked for specific gravity, you would get a higher reading.

I would dump 1.5 oz. of cascades at 60 min, then .5 oz @ 5 min. Then dry hop with 1.5 oz. for 7 days after fermentation is complete. With a 7.5% ABV IPA, and a full boil, this should get you around 50 IBU's. 1.0 oz @ 60 min= around 40 IBU's.

Nice. There was a turkey fryer on Craigslist in Roseville, is it yours now?

1. Spring water. 2. Two packs of dry yeast, rehydrated. Make a starter if you use liquid. There is a calculator online at mrmalty.com that will tell you how big of a starter to make. Ferment at 65-70 deg F. Place your primary fermenter in a large bucket with water and a towel or...

Being that you're able to manage that many distractions, get beer in to the fermenter, eat, and get to bed on time, you're ready for all grain! By the way, at age four, kids can dunk bottles in to a bucket of star-san. Have towels handy.

Because you can't drink the sample...:drunk:

Brewmeister in Folsom usually has a pallet of 2-row on the floor. I overheard Original Homebrew Outlet talking about selling a bag less than a year ago. I do not know of a bulk distributor.