Search results

I still need to add the collar insulation and the fan, and there's some paint touchup to be done, but since it's currently controlling the temperature of a batch of fermenting beer I'm gonna call my keezer mostly done.

I noticed the same thing with muslin bags. I left a ton of room for expansion of the pellets but the liquid left in the bags was still a large volume and much hoppier than the wort generally. If I were doing this for other than a kitchen sink brew I'd wonder if I was getting the calculated...

I normally just throw the pellets into the boil and strain them out later, but I'm using a muslin bag this morning because I'm making a kitchen sink IPA. Basically, all the half and quarter hops I have left over from prior brews are going in. They've lost a lot of their bittering ability so...

So how's it coming along? I'm considering doing exactly this.

Yes please.

Is there a way to subscribe to a thread without posting to it?

Oops. Sorry for the false hope there. If it's any consolation Android users see the reverse of that message all the time. :-)

For whatever it's worth, Tapatalk, which is usually three bucks, is free on an app platform called GetJar. So if that was the barrier to the modmins letting someone do the work for them this might be a good time to transition. Not that I don't like the HBT app; it's cool. But having all...

Today the Epicurious website published an article by Reinhart which includes a recipe which he says is for the "ultimate" bagels, indeed using some barley malt syrup. Standard conversions apply if you use DME, I'd think.

Yes to both. Another thought on mason jars -- they do have a wider top opening, of course, so a little extra care should be taken when moving it and while the top is off to ensure that bad beasties don't sneak in. However, if you're an experienced canner you're already better trained in...

As homebrewers we're taught to treat yeast like a precious snowflake, and it's probably not a bad idea in terms of habit forming. The truth is, though, that people were been making beer with yeast for thousands of years before they realized exactly what yeast was. More, yeast have been finding...

I couldn't wait eight weeks any more than I could wait two weeks after bottling my first homebrew. But I made it seven weeks, and I was SMRT and dried and waxed the cheese in two batches so I can age some of it some more. My farmhouse cheddar is crumbly and nutty and sharp and just...

Jesus, that's not water, it's club soda! I agree with the others; it might be fun to make a novelty beer with your water but I'm not aware of any commercially available beers or known beer styles which derive from a local tradition of iron-rich water.

My guess is that it was shortly after that meeting when he heard about homebrewing. I can just see some friend, staffer or supporter stalking the guy for months waiting for an opportunity to deliver the spiel that all of us have committed to memory: "You grow your own veggies and go to farmers...

Well, heck. I didn't know that about the 1084. Can you recommend an Irish beer that travels to the Americas, has a proper yeast, and can be harvested? Do you know anything of this brew that Declan Moore made? I know I won't get close, but I'd like to capture the "spirit" if I can. I know...

New York is obviously a larger market than where you're considering, but the LHBS that opened in Brooklyn a while back seems to be doing a bang-up business. Brewing as a tactile hobby and drinking is (or should be) a social activity. There's something about going into the store and...

I've decided that for my next brew I'm going to try to replicate the Viking heath-beer they drank in Ireland, as discussed in this article, whose protagonists relied in turn on the article which starts on page 219 of this journal. (is the internet awesome or what?) Through various boilings...

One additional idea: if your dad and his buddies are the main people with whom you share your beer, ask what they'd want. Maybe they're all secretly Guinness fans and would love it if you brewed them up a nice stout. Perhaps they just want a more interesting lager beer -- maybe something with...

If you're out in that area you may also want to check out Spuyten Duyvil. Their tap selection is smaller than some of the places mentioned here but oh, the bottles you'll see! They've usually got at least one interesting cheese on hand too, if you feel like doing that for a desserty kind of...

For paneer, you should be OK since you'll be bringing the milk up higher than the temperatures which bacteria and mold can live. For almost every other cheese the temperatures don't get nearly that high. I'd recommend doing it simply as part of good habit-forming but it's less necessary here...