Search results

The project box is this one: http://www.auberins.com/index.php?main_page=product_info&cPath=7_34&products_id=143&zenid=0b1b441b3eee719325d4a025193e74b4

The following are tentatively going to mrwizard: 2.) 1x Auber SYL-2352 PID - $40 4.) 1x Camco 5500W 240V Ripple Element - $20 7.) 1x Auber flashing buzzer 110v - $7 10.) 1x Leviton L14-30 turn lock flanged 30A outlet - $20 11.) 1x Leviton L6-30 turn lock flanged outlet - $20 12.) 1x Leviton...

Months ago I decided I wanted to make a single vessel electric brewing setup and purchased about 90% of the necessary electronics/components to do so. Fast forward to today and I never got around to actually starting the project and now I'm not brewing nearly as often as I was nor the size...

Can't comment on yeast choice but it would seem to me that you would get the most cherry flavor by stabilizing then adding the cherry concentrate in secondary or perhaps add the cherry juice prior to bottling and use it as your carbonation method?

Anyone have problems with making their syrup too viscous? What I mean by that is I have what look like strands of syrup/cinnamon at the bottom of each bottle and some bottles have strands floating at the top. Cold crashing helps sink the floating strands but I'm curious for next time if I let...

The St. Louis Brewing Company (aka Schlafly) in St. Louis did their first mead, a blackberry melomel, this past winter. They have also done various ciders.

The Dead Guy six pack is under suspicion of being filtered as there is very little to no sediment in the bottles. You will want to try with one of the Rogue 22oz bottles if possible, they are loaded with yeast on the bottom.

It's The Pol's brew rig.

You're aware they bottle with a champagne yeast, right?

Add Bell's Special Double Cream Stout and Cherry Stout to the list of successful harvests. I imagine it's their standard proprietary strain (same as Two Hearted) but don't know that for a fact, just hearsay that they use the same strain for most of their ales.

I pulled out a sample again today, still 1.020. Ended up putting it into a pyrex measuring cup and pitched about half of some Bell's proprietary yeast that I have saved. It's on my stirplate and I guess I'll check it in a day or so and see if the gravity declines. If it does I might decant off...

Hope this isn't too drawn out, but I figured it's all relevant information: I brewed my first beer on the 19th and did a 3.3 gallon batch of BierMuncher's Cream of Three Crops and did it BIAB/No-Chill. Overall, everything went well; however, my mash technique needs work. I was suppose to mash...

Sierra Nevada is a pretty common harvest, as is Bell's proprietary strain and Rogue's Pacman. Don't know anything about DFH, it depends entirely on if the beer is bottle conditioned vs force carbed and filtered and if the bottle conditioning yeast is the primary strain or one that is added in...

For all my bottle harvests I've followed a reommendation for 1/2 cup water to 1/2 oz DME with 1/8 tsp yeast nutrient (generally used for wines) , allow to ferment out for a couple days then add a 1 cup water mixed with 1 oz DME and 1/4 tsp nutrient, allow to ferment out for a couple days then...

Rogue amber ale is good to go, as is their chatoe black lager (an oktoberfest strain of some kind according to their website) Also, anything from Boulevard Brewing Co in their Smokestack Series is a no-go. They filter out the primary strain and bottle condition with a champagne yeast.

Take a look at this (scroll down the page a little bit, also, not my idea/design) It's something I'm personally looking into doing. You would buy some mini kegs (either empty from online or full of beer from a local liquor store) then make your own taps for them. Using that system you get the...