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That is a lot of beer! Most comps just want 2 12oz bottles.

Starsan

Ill be on english brown ales.

I brewed with belma for the first time yesterday. Decided to hop burst with 100% wheat. Name: Wheat Burst Batch Size: 6 Gallons Boil Time: 90mins OG: 1.047 IBU: 30 SRM: 5.8L 10.5lb Wheat malt .5lb carawheat .5lb rice hulls .6oz Belma 12.1% @20mins 1oz Belma 12.1% @10mins 1oz Belma...

Just finishing up the 32oz growler I filled of robust porter to enjoy in the hotel room for an over night buisness trip.

Bogusownz

Wow I need to have more faith in my self. It's been 5 hours since I pitched, the temp still reads 61 and the blow off tube is bubbling steadily. Thanks guys! I'm going to have a beer now.

Had a few home brews while brewing today. Oaked mild Robust porter Rye stout Then had a Dales pale ale Now drinking a Central Water Bourbon barrel stout.

Looks like I'm just letting it go in the low 60's. I usually wrap my carbons in a towel and leave em on the basement floor. I at least put this carboy on top of a folded towel to get it off the floor. That alone is probably worth a degree.

Ground water was cold and I wasn't paying attention so i chilled my english bitter wort down to 61 by mistake. I pitched a 1 liter starter of 1028 into 1.038 wort anyway and sat it in my basement which is 62 right now. I'm thinking I will be fine as wyeast states 60-72 for fermentation. What do...

746 - I let go to high into my sample tube and it broke the tip off.

I brewed 34 times in 2012 with a 170 gallon total. I mostly did 5 gallon batches but did do 4 10 gallon batches in 2012. I'm thinking 2013 will be a tad bit more, 200 gallons max.

I'm looking for a 10gal corny in the Chicagoland area. Preferred that it holds pressure.

I use 10% brown malt in my mild and I love it but from what I've read I think modern day raunch malt would be the closest thing to brown malt of old to replicate those old beers.

I clean with oxyclean. I fill about 1/3 with solution then shake and give it a quick co2 blast and run the solution out. I do the same with water to rinse and starssan to sanatize. I then blast with co2 to seal with keg so it's ready to fill when I need it.

Bottle swap would be fine. I probably won't brew it for 3 of 4 weeks. I'll just use 1056 for this guy.

I'm planning a hoppy wheat with Belma in the next month or so. 5lb 2-row 4.5 wheat .5 cara wheat .3oz belma FWH .5oz belma @ 20 .5oz belma @ 10 1.5oz belma @ 0 2.5oz belma dry

The one gallon starter was 4 packs into about 4.5 liters which was done according to mr malty. So I guess a little over a gallon. From what I read about dopplebocks close to 15% crystal malt is not to much. I'm just going to leave it another couple days and start the lagering process that...

It was all grain 10 pounds Munich 10 8 pounds pilsner 2 pounds caramunich IIi Single infusion at 155 I planned on leaving it for a few days. I tasted it and its not overly sweet I just think 1.030 is a bit high.

2 weeks ago I brewed a dopplebock with a 1.085 starting gravity and pitched a 1 gallon starter of wyeast 2206 at 60 degrees. I then immediately put the carboy into my chest freezer which was set at 48. The lager fermented at 50 for 6 days until I took a gravity reading and saw it was down to...