Search results

Great giveaway, put me in!! Thanks

What can I put in my rub to prevent caking?

This is my rub recipe, It's been tweaked a few times for my liking. 1/2 cup brown sugar 1/4 cup Hungarian smoked paprika 1 tablespoon black pepper 1 tablespoon Kosher salt 1 tablespoon mustard powder 1 tablespoon chili powder 1 tablespoon garlic powder...

Love your solution to the problem, looks like a real bang for the buck winner. Even though the energy costs may seem high compared to using just a converted chest freezer for a cooling chamber, you have the ability to cool a large volume of space which can accommodate several brews at once, nice...

Love your solution to the problem, looks like a real bang for the buck winner. Even though the energy costs may seem high compared to using just a converted chest freezer for a cooling chamber, you have the ability to cool a large volume of space which can accommodate several brews at once, nice...

In the video background is a 22 qt. induction pot with the foiled bubble wrap. I don't know who the manufacturer was, It originally was an automotive sunscreen in the clearance aisle at WalMart and cut it to fit, this is the pot I used to brew in and I have had the wrap off to clean up the pan...

Here is a link to a boil demonstration of my induction brewing setup. I plan on adding Reflectix to the saucepan and lid, this should reduce boil time by quite a bit.

Here is a little clip of my basement bar brewing setup, very simple and inexpensive. :rockin: http://youtu.be/Zq91px_gm-I

I have been trying to find a source for a 6 gallon Corny style keg, my equipment is best suited to 6 gallon batches. Does anyone know of a source for this size of keg?

This is my first effort at making a label, I used Inkscape, I have since made a few more, I am learning the program, hours at a time:)

I get a nice rolling boil and have no issues with boil overs. I batch sparge so my first runnings fills it up to about the 1/3 level. To get the temps up more quickly I put put the lid on and monitor it closely, then remove it as it starts to boil. I do my second running for another 1/3 wait...

Water is a big factor in beer flavor and hop perception. Do you know what your mineral levels are in your water? Without a water report you are flying blind. A little gypsum to get the sulfate levels up are desirable for Pale Ales and IPAs. When you know what your starting water is like you...

This is what I use to brew in the basement, you can't get much simpler than this. Dual 1800 watt induction cook tops and a 30 qt. sauce pan.

Thanks, I realize now that my sodium is much to high, I just didn't know how high is to high. I have a Culligan RO system for our drinking water. I can use for my dilution water. I guess I should have a sample of that sent to Ward's so I know where I stand.

Yooper, here are my numbers from Ward's Calcium 51 Magnesium 17 Sodium 118 Chloride 34 Sulphate 60 as reported SO4 -S entered 180 per EZ Water Alkalinity 263 I was trying to stay in the mid range of suggested numbers. I can see that this may be the wrong approach...

Thanks for the advice, I will consider your suggestions and probably make some adjustments. As far as the water additions , I have a Ward Laboratories report and plugging the numbers into the EZ Water Calculator I need the 11 grams of calcium chloride

I would like some feedback on this proposed recipe. Thanks The aroma hops at the end are in a Blichman Hop Rocket between the kettle and the Duda Diesel chiller. Black Knight Rye IPA Specialty Beer Type: All Grain Date: 7/29/2013 Batch Size (fermenter): 6.00 gal Brewer: Greg...

American IPA +6 American Pale +6 American Stout +6 Blonde Ale +6 Blonde Ale +6 12240.5 +30 = 12270.5 GW

I'm in ....and Thanks! GW

DITTO!! on the SNPA......then I bought my own birthday present ....A Coopers Kit and the rest is history. GW