Search results

I'm happy to say I took nearly a 6 month hiatus from brewing and I'm brewing today! About to start up the chiller. It feels great. Lots been going on with getting married and some family concerns. Sometimes you forget how relaxing and great of a hobby this really is. Anyone else brewing...

I just found a 30 bottle wine cooler on craigslist real cheap. I like the looks of it but want to use it more as a refrigerator for behind my bar (yet to be built). Do these wine cooler's get cold enough like a regular refrigerator for beer, soda, mixers, etc.? It is about the same size as...

I've been brewing for a little over a year now and I've got a question that I don't think has a specific answer. I've brewed beers that are a bit too sweet, and beers that are a bit too harsh on the bitterness from time to time. For the most part when I brew a style I try to stay within the...

I have ball lock QD's and have been using them for about 6-9 months now. They used to slide right onto the post and come off quickly and easily as well. Now they are much more difficult to remove. It seems they pop up slightly and then it takes a lot of effort to pull them off. Everytime I...

Will a 2 quart starter have any ill effects or off flavors in 5 gallons of wort? I don't have time to let the yeast settle and then pour off the top quart or so of oxygenated starter wort. Anyone do this type of thing regularly?

Thought I'd post what I'm brewing tomorrow. My second version of a dusseldorf altbier. Dusseldorf Alt II 7-C Düsseldorf Altbier Size: 5.25 gal Efficiency: 75% Attenuation: 75.0% Calories: 172.13 per 12.0 fl oz Original Gravity: 1.052 (1.046 - 1.054) |===================#============|...

Both brew stores nearby are out of rice hulls. I'm brewing up a hefe with 6lbs of wheat and 4 lbs of pilsner today. Anyone have any tricks to make my sparge go a little smoother? I've never not used rice hulls with wheat beers...am I in for some trouble?

Anyone have any links or resources of good background information on brewing belgian style beers? Thanks.

After about a month of cold conditioning in the upper 30's I would like to bottle my altbier. I believe I remember reading here that I should have no problem with the small amount of yeast in suspension carbing the bottles. Several questions: Should I let beer come to room temp before...

Sorry, couldn't find this using the search feature. Anyone seen a link to that chart that shows how much CO2 is left in my tank at a given temperature? I'd like to know how long till my tank is out, based off the reading on my regulator.

I've been kegging for a while now and miss having a few bottles around from time to time. I do not miss the extra work of bottling however. I just wanted to know if there was any problem with putting say 3-4 gallons of fresh beer into the keg for carbing instead of the full 5 gallons? I would...

Brewing up a wit and I have this curacao bitter orange peel. It is not fresh from the orange, but rather the dried kinda direct from the homebrew store. They are in pieces about the size of pencil erasers. Am I supposed to grind those up to a powder just like the coriander seeds? Or do I...

American Pale Ale 10-A American Pale Ale Size: 4.96 gal Efficiency: 72.07% Attenuation: 75% Calories: 183.1 per 12.0 fl oz Original Gravity: 1.055 (1.045 - 1.060) Terminal Gravity: 1.014 (1.010 - 1.015) Color: 11.5 (5.0 - 14.0) Alcohol: 5.41% (4.5% - 6.0%) Bitterness: 40.24 (30.0 -...

brewing a witbier. Read a bit about using white wheat malt, and also flaked wheat. I understand these are different, what are the differences. I think I have also come across several other types of wheat malt. Anyone able to simplify the differences for me? thanks

I did use the search function and found several threads, but I want to bring this up again. I brewed an altbier of gravity 1.050, 9 days ago. It currently is still bubbling about once every 5 seconds and has a krausen. There is a shiny, shimmery, silverish like material or particulate that is...

What causes a thin tasting beer? Is it the original gravity? Complexity of the grain bill? Temp of mash? out of balance recipe? source water profile? mash ph? all of these? none of these? Joe

I just had an idea and wanted to know what you folks thought. I have an older yeast pack here which I already made a small starter with. I plan to step it up to a larger starter before brewing tomorrow. I am concerned about it's viability. The problem I run into is that I don't have a big...

Brewing on the deck today. Seems the bee's like my sweet wort as much as I like the finished product.

Seems I forget or mess something up every time I brew. Some things that come to mind are adding priming sugar and brew to bottling bucket and then finding out that I have no bottle caps. Another one is when I forgot to buy a hop bag for the pellet hops. And most recently and most...

The simplest answer to my question is to get an additional regulator to regulate 2 separate pressures...but in the meantime is there another option? I currently have a porter on tap that is already carbonated and I have kept it at about 10psi and 41 degrees F. I have just added today a keg of...