Recent content by 0202

Anyone have experience sharing homebrew in those nice looking 1 gal stainless mini kegs with the tap and gas post ("faucet spear")? Example: http://www.amazon.com/Mini-Dispensing-Ball-Faucet-Spear/dp/B019IB5TWU/ref=pd_bxgy_79_img_2/185-4824101-0575504?ie=UTF8&refRID=0E6G3DK17BTBXQQY3QNT...

The last 3 six packs I've bought have had way more floaties than I've ever seen in commercial beers before. Not hop particles, not yeast, white homogeneously distributed clumps. Stone IPA, Dale's Pale and Hebrew Genesis purchased 1 week apart from each other at 3 local stores that sell a lot of...

I'm someone who over prepares and over worries and freaks out so I can sympathize - it is easy to get overwhelmed. And totally unnecessary. Just write a list of steps and take your time with your first brews, don't panic if you get stuck on something, you're not going to ruin the beer. You...

1-2 pints on 2-3 days during the week. 1-3 on the weekend. Drink plenty of water. I usually work from home and am off by 3pm in an open (one room) industrial loft. My kegerator sings to me like a siren. I'm going to go have one now.

+1 you should be fine in the 80's - the yeast may be happier lower, but you're not going to ruin the beer. High temperatures cause production of off flavors, but if you can bring temps down a bit before fermentation really gets going you'll minimize that. I've pitched in the upper 80's before...

If you want to support local businesses, they have something that meets your needs and is fairly priced, buy local. You'll satisfy your desire to help a local business, establish a rapport and have the ability to have items in hand and a face to talk to if there are issues. Buy online if you can...

It kind of depends on how you define IPA. Traditional English India Pale Ales with the label IPA were brewed in the USA and Canada before 1900, and Ballantine India Pale Ale was initially brewed around 1961 in New Jersey. Our modern incarnation of IPA comes later, from California. I think I have...

My last AG pale went from ~1.065 to 1.010 in about 4 days and tasted fine within 10 even though I waited longer. Next time I plan on doing it grain to glass in 2 weeks.

I think the point of using 170F sparge water is to "mash out" and denature enzymes in the mash, preventing the conversion from continuing beyond your desired mash time - specifically if you are fly sparging and taking 90 minutes or more to sparge (that's 90 or so minutes of extra conversion)...

As long as your primary fermentation is done this will accelerate the yeast "cleanup"

Ommegang Hennepin - ze nightcap

Malt Sweetness:2 Malt Character:3 Hop Bitterness:6 Hop Character:10 Yeast Character:1 Residual Sweetness (FG):3 Alcohol Level:5 Body:3 Color:3 Carbonation:7 Pale, dry, clean & bitter, toasty and very hoppy please!

You can just toss the pellets in your primary if you want, they will expand as they soak and leave a nasty muck at the top. If they don't drop out in time for you to bottle, you can CAREFULLY rack from underneath of them, or chill your beer to 35F or so for 2+ days and the hops will drop out and...

When you transfer to your bottling bucket, have the exit of the siphon at the very bottom of the bucket so it gets covered by beer sooner than later to minimize splashing. With careful racking you can leave pretty much everything behind when you transfer, especially if the primary has had a lot...

I had a hard time finding hard information when researching this recently. Obviously your fermentation is done when your target FG stabilizes. However your yeast still need some time to break down diacetyl and acetaldehyde and clean up a bit, which can be hastened by raising the temperature...