I'm posting this to brainstorm solutions to some rather rare brewing equipment issues.I have been brewing for about 6-8 months now with a buddy of mine. I am getting ready to begin brewing multiple test batches on a weekly basis. Problem is I'm legally blind and I'll be doing it by myself. I think I might be able to get a large digital thermometer but I have no idea what I'm going to do about a gravity reading or scales. My computer is loaded up with assistive tech but I don't really now how I could use it to help.Thank you for any feedback you can provide
Brewing Blind
- Thread starter RWeather3
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
here are some talking scales: http://www.oldwillknottscales.com/talking-scales.aspx
As for the gravity readings, if you can't figure a way to read the hydrometer or refractometer with a magnifying glass or the like, you could just refrigerate the sample until someone else can take a reading.
As for the gravity readings, if you can't figure a way to read the hydrometer or refractometer with a magnifying glass or the like, you could just refrigerate the sample until someone else can take a reading.
Wow, the things we take for granted. Kudos to you for giving it a go! 
I don't have any suggestions other than echoing the sentiment to try a magnifyer. Maybe a lighted desktop version?
I don't have any suggestions other than echoing the sentiment to try a magnifyer. Maybe a lighted desktop version?
Brek81
Well-Known Member
here is a talking thermometer
http://www.thermoworks.com/products/low_cost/RT8400_Talking_Thermometer.html
as far as specific gravity, i dont know if setting up a computer camera would work well or not, it would be easy magnification. If you could get object recognition software for the camera, i think you should be able to set it up to read the scale on a standard hydrometer.
http://www.thermoworks.com/products/low_cost/RT8400_Talking_Thermometer.html
as far as specific gravity, i dont know if setting up a computer camera would work well or not, it would be easy magnification. If you could get object recognition software for the camera, i think you should be able to set it up to read the scale on a standard hydrometer.
culturejam
Well-Known Member
Maybe you could shoot some pics of the hydrometer in the test jar and then look at them full size on the computer later. Might want to shoot several to make sure you get the right viewing angle. Focus shouldn't be an issue, as most cameras are pretty good with autofocus these days.
Hermit
fuddle
There is a company that posts here working on an automated SG unit. I don't remember the name but maybe this will ring a bell for someone? Given you situation I'd hope they would comp you one or at least give you a decent break on price.
I thought I saw some hydrometers that were color coded. I'll have to search around and see if I can find them again. They had colored bands that changed each 0.010 digits.
The other way might be to make large marks with a perminent marker each 0.010 digits so you could get a rough idea of where you are. You don't have to nail the SG and OG to make good beer.
The other way might be to make large marks with a perminent marker each 0.010 digits so you could get a rough idea of where you are. You don't have to nail the SG and OG to make good beer.
Or post the picture in this thread (or start another), just make sure everyone know you are legely blind otherwise you will no doubt get bagged for not knowing how to read a hydrometer
Or post the picture in this thread (or start another), just make sure everyone know you are legely blind otherwise you will no doubt get bagged for not knowing how to read a hydrometer
That's a brilliant idea.
Hannable1975
Well-Known Member
Thanks for all the great ideas and please keep em coming. When I checked around with the people that normally help me develop alternate strategies for things they were at a loss. The talking scale and thermometer are great. I figured the gravity reading would be the hardest measurement to deal with.
Hermit
fuddle
For scales the talking scale sounds like a good idea. Alternatively could you have someone help you pre-measure your grains and hops a day or two before? Put all the grains in a bag and each hop addition in it's own ziploc bag. I always do this in advance have a "60 min" ziploc hop bag, a "10 minute" ziploc hop bag etc.
For Reading a hydro you could take some picture and upload them to see if you can read them zoomed in, if not if you post them here I'm sure members will help you out. Worst case scenario pour a sample and keep it for someone else to read later on, delaying your reading a day or two won't affect the beer. Really worst case scenario go without a hydro sample, this is less than ideal but won't prevent it from being good beer.
For Reading a hydro you could take some picture and upload them to see if you can read them zoomed in, if not if you post them here I'm sure members will help you out. Worst case scenario pour a sample and keep it for someone else to read later on, delaying your reading a day or two won't affect the beer. Really worst case scenario go without a hydro sample, this is less than ideal but won't prevent it from being good beer.
Hermit
fuddle
This is actually a good idea. Webcam work? Just let us know in advance so we know to watch for posts 'real time'.
It was excellent to identify another blind brewer! I am blind also-- no it wasn't because of bad beer-- however, that is pretty funny.
I brewed my first batch of the summer-- a batch of Bavarian Hefeweizen yesterday, it is sitting in my basement in a cooler on ice-- trying to keep the yeast happy so they can do there jobb. I used Danstar Munich Wheat dry yeast, and the temp for fermentation is 55-65 degrees. I am keeping the temp down as close to 55 as possable to keep the fruity and/or sweet taist down. I don't particularly like sweet beer, however, I do like the wheat flavor.
Will the yeast thrive and do their thing in the cold temt-- I assume fermentation will be slower, can someone confirm? I have been reading about rousing the yeast when it slows down. How often should I rouse the yeast?
I have a talking thermometer to check temp, but I have my son or wife read my hydrometer.
Does anyone have any experience with wireless pool thermometers? I wanted to know the tem inside my fermenter, so I bought a wireless pool thermometer today. I am thinking I can put the thermometer inside the fermenter, and have someone read the temp on the external display to get a better reading on the fermentation temp.
Thanks.
Brewer72
I brewed my first batch of the summer-- a batch of Bavarian Hefeweizen yesterday, it is sitting in my basement in a cooler on ice-- trying to keep the yeast happy so they can do there jobb. I used Danstar Munich Wheat dry yeast, and the temp for fermentation is 55-65 degrees. I am keeping the temp down as close to 55 as possable to keep the fruity and/or sweet taist down. I don't particularly like sweet beer, however, I do like the wheat flavor.
Will the yeast thrive and do their thing in the cold temt-- I assume fermentation will be slower, can someone confirm? I have been reading about rousing the yeast when it slows down. How often should I rouse the yeast?
I have a talking thermometer to check temp, but I have my son or wife read my hydrometer.
Does anyone have any experience with wireless pool thermometers? I wanted to know the tem inside my fermenter, so I bought a wireless pool thermometer today. I am thinking I can put the thermometer inside the fermenter, and have someone read the temp on the external display to get a better reading on the fermentation temp.
Thanks.
Brewer72
Brewer 72
Its great to hear from you I was beggining to think I was the only one. I wish I could help with your question unfortunatly I have litle expierence with brewing at cooler temps. Only one laguer under my belt and it was a disaster. I am pretty knowledgable about creating recipes and all grain ales though so if you have a question like that let me know.
Its great to hear from you I was beggining to think I was the only one. I wish I could help with your question unfortunatly I have litle expierence with brewing at cooler temps. Only one laguer under my belt and it was a disaster. I am pretty knowledgable about creating recipes and all grain ales though so if you have a question like that let me know.
Hi RWeather3
Excellent-- thanks for the follow-up.
I made a Bavarian Wheat and used danstar munic yeast-- temps for fermentation are between 55-65f. After I made the beer and pitched the yeast my talking thermometer junked out—I think it got too much steam.
I stuck my fermenter inside a cooler, and filled up the cooler with water, and kept frozen jugs of water floating to keep the temp down. I had no activity in my airlock. So, I assumed the temp was too cold or I messed something up along the way.
Once my thermometer showed up, I found that my cooler temp was way too cold-- down in the upper 30’s-lower 40’s. I warmed the cooler water temp up and roused the yeast—within 8 hours the airlock was bubbling. My son read my hydrometer for me which is pretty cool to have him learn about the process. I transferred to a secondary last Thursday and have kept the temp down around 55F, I plan to bottle this Thursday, and move some stuff around in my fridges to get my brew in there so it can condition for a couple of weeks.
My fermenter is in the basement, and so I don’t have to run up and down the steps throughout the day to check the temp, I bought a pool thermometer, which has a base that sits in my office and the wireless thermometer is inside my cooler floating in the water. So I can just grab the base and ask my wife/son what the temp of my cooler water is—works pretty slick. I tried to find one that would announce the temp for me, but I had no luck.
Once this batch is done, I am going to see if the thermometer will fit inside the fermenter and still be recognized by the base. I would like to have a more accurate reading of the fermentation temp. I read somewhere that the temp inside the fermenter can be 5-8 degrees warmer than the outside temp.
For now, I have only made extract kits, but I plan to step it up a notch or two soon. I plan to make a Mash & Lauter Tun and make a partial mash kit soon. I am also looking into buying an outside propane burner. I need something that can crank out more heat than my stove.
What temp to you condition your ales at?
Thanks.
Excellent-- thanks for the follow-up.
I made a Bavarian Wheat and used danstar munic yeast-- temps for fermentation are between 55-65f. After I made the beer and pitched the yeast my talking thermometer junked out—I think it got too much steam.
I stuck my fermenter inside a cooler, and filled up the cooler with water, and kept frozen jugs of water floating to keep the temp down. I had no activity in my airlock. So, I assumed the temp was too cold or I messed something up along the way.
Once my thermometer showed up, I found that my cooler temp was way too cold-- down in the upper 30’s-lower 40’s. I warmed the cooler water temp up and roused the yeast—within 8 hours the airlock was bubbling. My son read my hydrometer for me which is pretty cool to have him learn about the process. I transferred to a secondary last Thursday and have kept the temp down around 55F, I plan to bottle this Thursday, and move some stuff around in my fridges to get my brew in there so it can condition for a couple of weeks.
My fermenter is in the basement, and so I don’t have to run up and down the steps throughout the day to check the temp, I bought a pool thermometer, which has a base that sits in my office and the wireless thermometer is inside my cooler floating in the water. So I can just grab the base and ask my wife/son what the temp of my cooler water is—works pretty slick. I tried to find one that would announce the temp for me, but I had no luck.
Once this batch is done, I am going to see if the thermometer will fit inside the fermenter and still be recognized by the base. I would like to have a more accurate reading of the fermentation temp. I read somewhere that the temp inside the fermenter can be 5-8 degrees warmer than the outside temp.
For now, I have only made extract kits, but I plan to step it up a notch or two soon. I plan to make a Mash & Lauter Tun and make a partial mash kit soon. I am also looking into buying an outside propane burner. I need something that can crank out more heat than my stove.
What temp to you condition your ales at?
Thanks.
http://www.eschenbach.com/ed678c56-...4d88a/products-telescopes-galilean-detail.htmHi RWeather3, lets start with (if I may) what condition do you have, or what is wrong?
(Guese what I do for a living?) Sounds like a Macular problem? best bet would be a near telescope, but all depends on what is wrong?
(Guese what I do for a living?) Sounds like a Macular problem? best bet would be a near telescope, but all depends on what is wrong?
Hi DannyD
My condition is called stargarhts (not sure the spelling) it is a form of macular degeneration that is best described as a serieries of rings like a bullseye where the vision is gone. The central part of my vision has suffered the worse and I don't think all stargarhts patients have the ring effect but we all have a series of blindspots or one big blind spot usually focused in the central vision. I recently graduated with a history degree so for a living I'm still not sure I have many irons in the fire. I write and have been looking at starting a homebrew supply store.(closest one is 1 hr away) Theres also always the possibility of being a stay at home dad but unfortunately still working on the dad part. lol
Brewer72
I tend to condition right around room temp usually 65-70 it sounds a little high but its always worked for me. I love your pool thermometer solution, very cool. I love the low tech solutions its what I tend to do alot. Good luck on the partial brews. I started out with extracts to but when you switch to all grain you'll never look back. You have so much more control and its just fun. Good luck and keep me posted on your endeavors.
My condition is called stargarhts (not sure the spelling) it is a form of macular degeneration that is best described as a serieries of rings like a bullseye where the vision is gone. The central part of my vision has suffered the worse and I don't think all stargarhts patients have the ring effect but we all have a series of blindspots or one big blind spot usually focused in the central vision. I recently graduated with a history degree so for a living I'm still not sure I have many irons in the fire. I write and have been looking at starting a homebrew supply store.(closest one is 1 hr away) Theres also always the possibility of being a stay at home dad but unfortunately still working on the dad part. lol
Brewer72
I tend to condition right around room temp usually 65-70 it sounds a little high but its always worked for me. I love your pool thermometer solution, very cool. I love the low tech solutions its what I tend to do alot. Good luck on the partial brews. I started out with extracts to but when you switch to all grain you'll never look back. You have so much more control and its just fun. Good luck and keep me posted on your endeavors.
Im an optometrist, with Stargard't expected visual aquity is 20/100 to 20/400, that would make you a good candidate for a reading telescope, or if you use you computer one might think of geting one of those plug-in microscopes
ajwillys
Well-Known Member
If you got a webcam and left it on when brewing. I can almost guarantee you could post to a thread (maybe start a special thread?) at almost time and get an answer within a few minutes from this forum. There's hundreds of members on this forum at any given time. I know I would check your webcam anytime I saw an update to the thread.
Kudos to both of you as well! I can't imagine brewing blind. I've burnt myself enough on equipment already!
Kudos to both of you as well! I can't imagine brewing blind. I've burnt myself enough on equipment already!
Thanks for the quick reply. I actually tried those telescopes out when I was fisrt diagnosed about 14 yrs ago. They weren't really the right fit for me back then but perhaps they've become better today. I tend to use programs like jaws,zoomtext and now I'm just using my win7 magnifier,it works pretty well for standard product and is free so can't beat that.I also use a cc tv kruzweill and a victor stream to read books etc. My last check my vision was around 20/200 but that was a couple yrs ago feels worse now.
Hi RWeather3:
Thanks for the follow-up about conditioning. I conditioned all my brew last year at room temp, and it turned out fine. This year, I have decided to play around with conditioning temps to see if the results are different. Ill let you know what I find.
I have read a little about all grain and partial grain, and it seems like there are some additional barriers Ill have to navigate, but I am definitely headed in that direction. Once I jump, I am certain Ill have some questions.
Take care.
Thanks for the follow-up about conditioning. I conditioned all my brew last year at room temp, and it turned out fine. This year, I have decided to play around with conditioning temps to see if the results are different. Ill let you know what I find.
I have read a little about all grain and partial grain, and it seems like there are some additional barriers Ill have to navigate, but I am definitely headed in that direction. Once I jump, I am certain Ill have some questions.
Take care.
Brewer72
Hi, thought I give you a heads up on some of the challenges you might face with all grain brewing with low vision or blindness.(been there done that)
1. The first challenge is getting the equipment right. You can buy pre-made mash tons from people on ebay,craiglist this site etc. The other way is to get in with a brewers club, they usually have build days and people tend to be happy to help buid it for you. The option I had to go with was help from a friend. My buddy is a mechanic and we started brewing together at the same time so he built mine. There really simple to make but if your like me I'm not mechanicly inclined.lol power tools bad for visiually impaired
2. The second biggest challenge is weighing grain and keeping track of mash temp. There are some post on this thread that have talking scales and thermometers, I havn't used them yet but they sound sweet. I get my wife to pre weigh all my grain for the recipe the night before. The temp is a little harder though. I still have a litle vision on sides of my eyes so I was able to buy a giant meat therm. I can't see the numbers but i can make out the hand so had wifey move a little pointer that is attached to therm then all I have to do is line them up. Other than that of course if you brew with someone around you can ask them but lets face it , its the least attractive option.
Everything else is just normal brewing challenges nothing differnt then what your doing now. Hope my expierences can help you and I'll keep posting everytime I figure out a new way to make things easier for us.
Hi, thought I give you a heads up on some of the challenges you might face with all grain brewing with low vision or blindness.(been there done that)
1. The first challenge is getting the equipment right. You can buy pre-made mash tons from people on ebay,craiglist this site etc. The other way is to get in with a brewers club, they usually have build days and people tend to be happy to help buid it for you. The option I had to go with was help from a friend. My buddy is a mechanic and we started brewing together at the same time so he built mine. There really simple to make but if your like me I'm not mechanicly inclined.lol power tools bad for visiually impaired
2. The second biggest challenge is weighing grain and keeping track of mash temp. There are some post on this thread that have talking scales and thermometers, I havn't used them yet but they sound sweet. I get my wife to pre weigh all my grain for the recipe the night before. The temp is a little harder though. I still have a litle vision on sides of my eyes so I was able to buy a giant meat therm. I can't see the numbers but i can make out the hand so had wifey move a little pointer that is attached to therm then all I have to do is line them up. Other than that of course if you brew with someone around you can ask them but lets face it , its the least attractive option.
Everything else is just normal brewing challenges nothing differnt then what your doing now. Hope my expierences can help you and I'll keep posting everytime I figure out a new way to make things easier for us.
Good to hear from you. Excellent! Thanks for the heads-up. I have been reading about how to build mash tons. I have a friend who is an engineer, and he can/will build just about anything I give him to build. Pretty cool to know people with skills! I think I am going to get an outside burner and another 6.5 gal and 15 gal fermenter so I can increase my batch sizes before I jump into the full grain kits.
I have a talking thermometer, and it works pretty slick. I just bought a new one, the last one got too much steam from measuring temps in my brew pot. I got about a year out of the last one. I highly recommend a talking thermometer if you haven’t used one yet. There not too costly, about $20-$30. I got my last one from:
http://www.thermoworks.com/products/low_cost/RT8400_Talking_Thermometer.html
I didn’t know about the talking scales, I’ll have to check them out. I’ll likely do the same though i.e. have my wife weigh out my grains to keep costs down. I’m guessing the talking scales are pretty expensive.
I’m picking up what your laying down-- asking someone for sighted help is the “least attractive option”. After all, I want to take full credit for my final product.
I bottled my first batch of Bivarian Wheat Wednesday night, and brewed another batch of Bivarian wheat yesterday. I bought a wort chiller, and used it for the first time yesterday. What a good investment. Wort chilled down in no time. The ice bath works, but it seems to take forever. Other than measuring my OG and FG hydrometer readings, I brew from start to finish with no help. Brewing is an excellent hobby, and the end result is quite rewarding!
About the time I am bottling my next batch of Bivarian, my first batch will be conditioned enough to drink. Looking forward to the taste test!
Upcoming endeavors’ -- just bought a couple Baltic Porter Kits, and they are on the way. It takes a while in the secondary so, I want to get it going. I plan to make a couple Russian Imperial Stouts next—it takes a while to make it also.
I’ll do the same-- if I think of something to make brewing easier or find a gadget, I’ll post.
Take care.
I have a talking thermometer, and it works pretty slick. I just bought a new one, the last one got too much steam from measuring temps in my brew pot. I got about a year out of the last one. I highly recommend a talking thermometer if you haven’t used one yet. There not too costly, about $20-$30. I got my last one from:
http://www.thermoworks.com/products/low_cost/RT8400_Talking_Thermometer.html
I didn’t know about the talking scales, I’ll have to check them out. I’ll likely do the same though i.e. have my wife weigh out my grains to keep costs down. I’m guessing the talking scales are pretty expensive.
I’m picking up what your laying down-- asking someone for sighted help is the “least attractive option”. After all, I want to take full credit for my final product.
I bottled my first batch of Bivarian Wheat Wednesday night, and brewed another batch of Bivarian wheat yesterday. I bought a wort chiller, and used it for the first time yesterday. What a good investment. Wort chilled down in no time. The ice bath works, but it seems to take forever. Other than measuring my OG and FG hydrometer readings, I brew from start to finish with no help. Brewing is an excellent hobby, and the end result is quite rewarding!
About the time I am bottling my next batch of Bivarian, my first batch will be conditioned enough to drink. Looking forward to the taste test!
Upcoming endeavors’ -- just bought a couple Baltic Porter Kits, and they are on the way. It takes a while in the secondary so, I want to get it going. I plan to make a couple Russian Imperial Stouts next—it takes a while to make it also.
I’ll do the same-- if I think of something to make brewing easier or find a gadget, I’ll post.
Take care.
Let me know how the taste test goes, I've never brewed a bavarian before. I did do a Belgum tripol and it was horrible yuk but on the other hand it was a 8..9% abv didn't take to many lol
I think the scales are around 50-75$ but if you do switch over sometime your cost will be cut by 3/4 just by getting away from kits.
Yoour right on to brewing is the only hobby where you end up with beer in the end. I think thats trump right?
You got some great recipes coming up it sounds like let me know how they turn out. I am in a delay mode right now trying to get my keggerator and go to kegging my beer. But my next brew is my signature beer. Its kind of a hybrid of an American blonde ale and an Irish red. Its called cascade ale cause I use 3 infusions of cascade hops its also has 2row of course, biscuit,rye, munichcrystal 10 and a couple secret grains, yum. I'll let ya try it if you want sometime . I can probably translate it to partial mash.
Have fun keep brewing Cheers
I think the scales are around 50-75$ but if you do switch over sometime your cost will be cut by 3/4 just by getting away from kits.
Yoour right on to brewing is the only hobby where you end up with beer in the end. I think thats trump right?
You got some great recipes coming up it sounds like let me know how they turn out. I am in a delay mode right now trying to get my keggerator and go to kegging my beer. But my next brew is my signature beer. Its kind of a hybrid of an American blonde ale and an Irish red. Its called cascade ale cause I use 3 infusions of cascade hops its also has 2row of course, biscuit,rye, munichcrystal 10 and a couple secret grains, yum. I'll let ya try it if you want sometime . I can probably translate it to partial mash.
Have fun keep brewing Cheers
I might have trashed my first batch of bavarian! When bottling, I only used 1/3 cup of corn sugar. I should have used 2/3 cups. This is my second year of brewing, and what a ridiculous mistake to make. Bottle conditioning was supposed to take around two weeks around 35 degrees, but because I shorted the corn sugar, I pulled it out of the fridge in hopes it will carbonate at a warmer temp better. It will probably take longer than two weeks to condition, if my strategy works. Any thoughts about my strategy?
If it is flat then so be it, I will just have to work through drinking it.
Anyway, I have another batch fermenting now-- the air lock is bubbling like crazy! Rest assured, I won’t make the same mistake twice.
Are you serious, I can save 75% or ¾ by going to full grain kits! If this is the case, I may make the switch more sooner than later.
I have seen or in my case heard (Jaws For Windows) some pretty funny quotes on the web about making beer. Here is one I think that was on here somewhere-- Beer is like porn. You can buy it, but it's more fun to make your own.
I’m with you, kegging is the direction I am headed. Bottling is too time consuming, and kegging seems far superior to the bottling process. Unfortunately, my cash-flow dictates what brewing accessories I can accumulate-- slow and steady wins the race!
Your cascade ale sounds excellent! Is it pretty hoppy i.e. does it resemble an IPA?
Take care.
If it is flat then so be it, I will just have to work through drinking it.
Anyway, I have another batch fermenting now-- the air lock is bubbling like crazy! Rest assured, I won’t make the same mistake twice.
Are you serious, I can save 75% or ¾ by going to full grain kits! If this is the case, I may make the switch more sooner than later.
I have seen or in my case heard (Jaws For Windows) some pretty funny quotes on the web about making beer. Here is one I think that was on here somewhere-- Beer is like porn. You can buy it, but it's more fun to make your own.
I’m with you, kegging is the direction I am headed. Bottling is too time consuming, and kegging seems far superior to the bottling process. Unfortunately, my cash-flow dictates what brewing accessories I can accumulate-- slow and steady wins the race!
Your cascade ale sounds excellent! Is it pretty hoppy i.e. does it resemble an IPA?
Take care.
Ah! I didn’t really pay that close attention to beer flavors until I started brewing, but I have noticed more and more, the faint flavor nodes in different style beers. Judging would be a sweet deal—drink, drink, drink!
ok hopefully I'll hit all your points and not forget any, here it goes
Your strategy on the bavarian is sound, warmer temp will help but I'm not sure if the problem may be that its already cold if so warming than cooling again could result in skunking. Just remember time is your friend it could take a month or two before it gets right. Its happened to me and I was supprised 2 months later when I had one and it was great.I would expect lower level of carbination though.
Yes you van seriously save a lot of money with all grain brewing probably 70% easy. However you'll have to get away from the kits either get recipes off the database here or write your own. I write my own by using others as rough guidelines. Its fun and creative and man what a sense of pride when you break out a never before seen beer you made from scratch, recipe and all and people love it. Its just so fun
Umm lets see oh ya the cascade ale is very balenced its mild with citrisy tones from the hops. Not hoppy at all but its not malty either. Its the result of many many attemps to get just the right balance.
I love the qute sounds right to me. I used to use jaws in school but unfortunately I'm down to just using windows 7 magnifier. Everything is so expensive for us, really ticks me off sometimes.
Ok I think I got em all. Just check your beer once a week or so and I think it'll evenyually turn out ok.
Take care
Your strategy on the bavarian is sound, warmer temp will help but I'm not sure if the problem may be that its already cold if so warming than cooling again could result in skunking. Just remember time is your friend it could take a month or two before it gets right. Its happened to me and I was supprised 2 months later when I had one and it was great.I would expect lower level of carbination though.
Yes you van seriously save a lot of money with all grain brewing probably 70% easy. However you'll have to get away from the kits either get recipes off the database here or write your own. I write my own by using others as rough guidelines. Its fun and creative and man what a sense of pride when you break out a never before seen beer you made from scratch, recipe and all and people love it. Its just so fun
Umm lets see oh ya the cascade ale is very balenced its mild with citrisy tones from the hops. Not hoppy at all but its not malty either. Its the result of many many attemps to get just the right balance.
I love the qute sounds right to me. I used to use jaws in school but unfortunately I'm down to just using windows 7 magnifier. Everything is so expensive for us, really ticks me off sometimes.
Ok I think I got em all. Just check your beer once a week or so and I think it'll evenyually turn out ok.
Take care
Similar threads
