Search results

25 gallons for me this (my first) year, but I got a late start. Next year I'll hopefully brew much more. 47872.75 + 25 = 47897.75

I love brewing at night. That's when the kid is in bed and it's much cooler (and quieter) outside. Quite relaxing.

Congratulations! I definitely freaked out when I found out I was going to be a dad (I was only 22 or 23 at the time). It's exciting, but it's also terrifying to know that your life will never be the same and that you will be responsible for another person. I had quite a few beers the night...

I believe he's referring to high krausen in the starter? I find it incredibly odd that you keep saying this. This is a homebrewing forum. There are many threads about yeast (including this thread), and an entire forum dedicated to it. It's actually a pretty big deal around here. It's...

I wasn't the person you were debating with, so I didn't win anything. :) I was just confused by your comment about using the same amount of malt extract in a 1L starter as you would in a .5L starter...

I could be wrong, but I don't think that's what a 1L starter refers to. It is my understanding that a 1L starter should have more DME/LME (compared to a .5L starter) to compensate for the extra volume. EDIT: In fact, in the article, they state that the gravity of each sample was 1.036, so...

Yeah, I wouldn't expect A/C to help much unless you can divert the air to a small closet or something. Water is a much better conductor of heat than air anyway. I just take one of these and fill it about 1/3 full of water, and I put frozen bottles of water in it periodically. You'll need...

+1 for ice baths. I live in the Deep South, and it gets pretty hot here in the summers. The temp around my fermenter is probably 75-80 degrees, but I've been able to easily keep my wort temp at or below 60 degrees F by simply using an ice bath and covering my fermenter in a t-shirt (so it...

Why not pitch at (or slightly below) the temp you intend on fermenting at? Fermentation is exothermic, so the temp is going to rise as the yeasties start doing their business. You may be fighting that as you're trying to bring the wort down to 61.

I have tried both oxyclean and ammonia (not at the same time, mind you), and I have found ammonia to be way more effective. I have a bottle of industrial strength ammonia, and I just pour a little in a tub and dilute with water. Labels fall right off.

Sorry to post and not add anything to the thread, but I just wanted to thank Revvy for this thread. Everything I had read about bottling thus far made it seem like bottling was the worst thing ever. Attaching the bottling wand to the spigot made bottling super easy. Thanks!

As someone who might be making a starter in the near future, what's the best way to avoid this? Just let it cool, or boil with the stir bar?

Ummm... increase your production? If people are willing to pay that much for your beer, then it's pretty clear that there is untapped demand.

When I was in San Francisco recently, I visited Beer Revolution, in Oakland. It's a pretty cool place. They had about 40 beers on tap, as well as about three refrigerators with bottles. The bartenders seemed very knowledgeable as well. If you like Rogue beers, check out their pub. They have...

Red Brick Pale Ale

I haven't had the opportunity to try all the beers I would like to (Mississippi is not exactly a great place to find craft beer); however, when I visited San Francisco this summer, I had a bottle of Pliny the Elder, and it was fantastic. Definitely lives up to the hype. As of now, it's the...

I've done something similar using Dorgem (free software). I'm not sure if it be suitable for your needs, but it does have motion detection capabilities and can handle uploading photos to a different machine. You'd only need two cameras and a PC. Not sure if that's what you're looking for, but...

Am I making some kind of noob mistake using ammonia to remove labels? Reading through this thread, I seem to be in the minority. I've used both Oxyclean and Ammonia, and I've found ammonia to be more effective (though a bit pungent).

Rogue Mocha Porter. Best porter you can get in Hattiesburg, MS, as far as I know.

This thread may be relevant to you: https://www.homebrewtalk.com/f39/8-wheat-bush-beer-267562/ Someone came up with a recipe using groceries/household items.