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Good call on not heating. I forgot about the small issue of pressure and heat equals cool face scars or death. Won't work as a fermenter, the welds are absolute crap. I might even be concerned of it souring a mash, but I will only be sticking to the usual hour mash. I don't think that's...

That's what I was thinking regarding the braided Ss, but I have another idea. I'll try to take pics. Also, it holds temp very good without any extra jacket. Good idea with the cam lock, it is plastic and I think a cam lock would work. It just has to be very small.

Alright boys and girls. I found this sweet old SS milk jug and would like ideas or tips for what to do with it. It is jacketed, but the welds are ****e and I have no lid, so I'm thinking HLT or mash tun. The spigot hole on the inside is right flush with the bottom of the thing so a dip tube...

Perhaps. Might replace my Lee and Perrins for a time! The thing is I've had other beers with the same odor. Time never helped. I still drank em but only out of stubbornness. The only thing that has helped is at bottling time I like to put a shot of scotch in one bottle to experiment. My last...

Thought I'd post an update in case anybody wonders upon this. Both the spontaneous beer and the sourdough starter beer worked out nicely a month later. The spontaneous beer is very light and pretty one dimensional. OG was probably about 1025 and my SG was 1012. But for a small beer that's...

OK, so I've read through (mostly) 50 pages so far and figure it's time to chime in. I brewed a roggenbrier on Sunday and decided to do a small beer from third runnings. I pulled about 2 gallons and boiled for 30 minutes adding hops at 20 min and at 5 min. I left it to cool in the Kettle and...

I should have been more specific. I reached this post after you had already racked it over from the bottling bucket to the primary bucket, but in doing it with a cane and wand, you would have added the priming solution to the primary bucket prior to racking, same as you would with the bottling...

You could have always bottled from your fermenting bucket, you just need a racking cane as said above and a bottling wand. None the less I'm sure it'll turn out good. Now you'll have the ease of a spigot.

OOH the choices to make by tomorrow morning... Thanks everybody for the last 14 pages and 4 some-od years past. Doing a porter recipe only gruit style. I have 5oz fresh(frozen) spruce tips and 2oz mugwort to pack into my somewhat light grain bill of 9# 2 row, 1.5# Brit chocolate. Any last...

I thought it was a toilet..... I've been doing it wrong this whole time...

BTW. 5 gal batch. I also have some spruce tips on hand that I harvested during budding as well as juniper berries. Maybe those would be better. Thanks again.

Hello people, So I've looked around and googled,etc.... But I'm running out of time. I'd like some advice on this gruit recepe. Roughly: 9 lbs 2 row 1.5 lbs British chocolate Mash at 152° 1 oz mugwort at 60 min 1 oz hibiscus leaves at 60 min 1 oz mugwort 10 at min * considering another...

12oz new Albion ale infused, after pouring, with 3-4 oz of spruce needle tea. Quite an incredible mix. Gives a hint of spruce to an incredibly well done pale. Almost brings a hint of camping to any given drinking session.

So Riven, to revive this a little, how did the spruce mead turn out and what was the recipe? I've got a nice spruce in the back and was thinking of using some needles. Would use the juniper but can't seem to verify that it's not the toxic kind. Thanks!

Can never go wrong with 1554! P.S. any body know what type of wild hops grow in Colorado? Found some and threw em in a pint if my brown ale, tasted great.

After three Great Divide RUMBLE oak aged IPAs I am now having a tolerable Yeast **** Brown home brew. Sorry if I'm not supposed to say Sh*t on here but that's the name. Best of nights, Agnarr

Josephsbrau Black Toad, dark ale. Not bad

I'm new to brewing but my last batch, a rye IPA, I used San Diego Super. OG was 1064 and it only fell to 1017. All the guys on here said it didn't finish and maybe it didn't, but it's been bottled for a few weeks with no bombs, good level of carbonation and tasted excellent last week. Just my 2¢

Thanks again guys. I'm leaving them to condition longer. The ferment temp for both primary and secondary was as steadily as I could keep it at 68-70. Still no bombs but I hope they don't decide to blow. Thanks much but I'll be sticking to AG, only one way to get better at it. All the best.

So im also new to forums so forgive me if my responses seem a bit scattered. ill go in order. first off, thanks for all the help here, guys. I intend, upon current results, to let them condition for another few weeks. But how long is too long? The only Rye beers Ive had are Sierra Navada...