Search results

Yep, been there, done that. I got Perlicks and have been real happy with them.

Replace it, your days are numbered until it will stick closed on you.

My LHBS was combined with a bicycle repair shop, which kept it afloat.

I use one package for 5-6 gallons @68F. I bottle when the krausen falls, at around 10 days or so. Try open fermentation like my pictures. My “research” is that with a shallower fermenter the CO2 doesn’t agitate the fermenting beer keeping the banana flavor/aromas in the beer. I visited a...

Open fermentation and Lallemand Munich Classic was the game changer for my Hefeweizen. I took some to my drinking buddy from Germany. He took a drink and said "Now THAT's the taste I've been missing!"

That's how I do it. Made my best Hefeweizen, rivals most of those I drank while stationed in Germany.

I use a bag and my crush looks close to the pictures in How to Brew. I have a second M&B that I batch sparge in. I recently realized that the malt pipe fits in my Anvil fermenter so I can sparge in it .

I use Brunwater for salt additions.

I use old plastic fermenters and 5 gal buckets from the home stores with gamma lids to store grain.

If it would scorch your mash liquid it would scorch the wort during the boil.

I use a bag in the malt pipe. Williams Brewing sells one for the M&B.

All AIO’s do the same thing, it’s just how many bells and whistles you want to pay for. Best advice, buy what you can afford and learn how to use it. I have about $800 in my system. I can brew 5 gallons in four hours and two different 5 gallon batches in six hours.

Blackstone all the way. I still grill steaks and burgers on my Weber kettle and only use my Kamado’s (big Joe and classic) for smoking, cooking and pizza.

Pellet grills are trash, the easy bake ovens for bbq. I have a traeger and all it’s good for is cooking hotdogs. I have a couple Kamado joes, pricey, but they are nice to cook on.

I just brewed a Honey Amber Ale, I’ll be adding 4oz orange blossom honey in two days.

Transfer to secondary. Yes, no or maybe? I keep seeing arguments for and against transferring to secondary. I am not advocating for or against. Personally, I don’t, unless I’m fermenting a big beer I want to age some before I package. This got me wondering why we are always told to transfer to...

Transfer to secondary. Yes, no or maybe? I keep seeing arguments for and against transferring to secondary. I am not advocating for or against. Personally, I don’t, unless I’m fermenting a big beer I want to age some before I package. This got me wondering why we transfer to secondary. Some...

One thing to consider is the air you exhaust has to be replaced with outside air and where that air comes from. Window? Exhaust fans in bathrooms or kitchen? Water heater or furnace gas flue?

Depends on the honey and where the bees collected the pollen. I bought some orange blossom honey and used a pound of it in an amber ale and the orange flavor was overbearing.

I don't have a video but a few pictures. Open fermentation is not leaving your fermenter lid off in the corner of your room, unless you are searching for wild yeast. I visited a few breweries in Germany and their open fermenters were basically stainless tubs in a room with filtered air and...