Search results

You should have seen our first hopper. It was a cardboard budwieser 12 pack box. A wee bit ghetto, but it worked. :D

GO WV! Homemade license plate hopper:

That sounds simple enough. What's an accurate way of measuring your pre boil wert? A stick with lines marked on it for certain measurements?

OK, so last weekend I did a 10 gallon batch but I'm not exactly sure I got the water amounts right and I'm wondering how much I'm supposed to use and why? I used 30 lb of grain and needed about 12 gallons pre boil according to pro mash. If that's the case, how much water should I have used...

The Eastern Panhandle Brewer's Society will be having a brew day at one of our member's houses this Saturday, 7/14, at 10AM. If you're interested in stopping out, check out the Facebook page linked above and send me a message for directions.

We're hosting a brew day on the 14th in Martinsburg. Info can be found on the FB page or you can PM me for a location. http://www.facebook.com/#!/groups/242237599181866/

Fing delicious! I used three normal sized ziplock bags from the local asian market full of Thai Basil that was chopped up and thrown in the pot 5 minutes before flame out. Just tasted it yesterday and the beer itself has a nice light thai basil taste with a good hoopy, but not too hoppy...

I just finished up a bottle of Laphroaig's youngest Islay not too long before doing the peat smoked porter and wanted something that had that smoke bite like the scotch. Surprisingly, it just bites you in the face at the first drink, but then settles into the background as you're drinking it...

This weekend I want to attempt to make a 10 gallon batch of Thai Basil Ale. What I want to do is come up with a basic pale ale recipe and use thai basil at the flame out and/or in secondary. I'm sure there's someone here with some kind of knowledge or experience on this; I need to know how...

Bump. We have over 10 members now! We're working on putting together a brew day or two this summer and one of the guys wants to do an October fest brew day/tasting this fall in Harpers Ferry.

Strike was a 165, so I'm thinking around 155? I'll have to measure next time.

So, who's answer is the right one so far?

So when I go to do a big belgian as my next batch where I'm trying to get it to an OG of around 1.12, I can expect it to be surper syrupy? The last belgian I did had an OG of 1.075 and wasn't anywhere near as thick as the porter that was just slightly higher.

We're in the Homebrewers Association club directory now: http://www.homebrewersassociation.org/pages/directories/find-a-club

Our wort boiled down a bit too much and we had to ad water. It's a porter and had the consistency of motor oil. If we wouldn't have watered it down and would have just pitched the yeast (assuming we would have had yeast that would have withstood 1.08-1.085 OG) would the final product have ended...

And if you have time in the brew day, you could always do 2 mashes? It'll add probably about 2 hours on to what you're doing, but I've done it before.

I found a boil calculator and propane is plentiful. I have enough grains to do upwards of 20 lbs if I want and boil down to 6-6.5 gallons for a 60 minute boil. That's what I wasn't sure about. I figure I could get it up to 10% :D. I really don't want to go that high. a nice 7-8% sounds about...

If anyone lives in the area and is interested, I started a FB page for local brewers. I have brewer friends from the area and figure it would be a good way to keep connect and have a local community to could do brew days and share resources...

And just boil off the excess water?

Possibly. The original idea was to use the wort from the first run in mashing the second batch to get the higher gravity without introducing extra water. Would it be just as easy to mash everything at once with the extra water and just boil it down? At 11.25 lbs, I'm looking at about 7...