Recent content by AKnewbrews

Here's my new kegerator build. Been planning it all summer long. It's a 1968 Kelvinator that used to be 70's green. So far I have it painted with an alabaster stone textured paint, an Alaskan diamond willow for a handle, a Love TSS2 for a temp controller and a motion sensor to turn on some...

Heres is how I did mine with a Blichmann false bottom. https://www.homebrewtalk.com/f11/false-bottom-adaptation-239875/

Put the beer in a containment vessel that can have a vacuum pulled on it without collapsing. Boil the alcohol off at room temperature by lowering the pressure of the vessel. You have to make sure it is the right pressure or you can also boil off the water. Not sure what pressure alcohol boils at...

Just cracked open this beer tonight after 2 weeks in the bottle. It was the turbid mash version, with 16 oz of pomegranate concentrate added to secondary. It came out GREAT! Great frothy head, creamy, slightly citrusy, slightly tart (I think a bit from the pomegranate and the acid malt), has...

With brew efficiency consistency, usually the amount of grain purchased (which was previously calculated) will yield what you need without the risks associated with over-sparging. Sometimes (maybe more often than not), you end up with better or less efficiency than what the grain bill was...

I really like this idea! Never thought of this. I use Beersmith, which is great for doing the calcs. But I ran into a snag trying to input a turbid mash. It just wouldn't give me the numbers, so I had to do it on the fly. Having my own adjustable calculations would be easy and make it easy to...

And there's the classic excuse of "My dog ate my homebrew..."

Shake the carboy and aerate the wort, then take a sample before pitching the yeast, that way you have an equal solution. You may have to wait for a little oxygen to come out of the sample to get an exact reading. I have drained a kettle into two parts and measured them separately before. The...

I had the "***** Please" last night. It was raunchy, but a couple sips later, I was admiring it more and more. In this order, this is how I tasted it: Whiskey, bitter hops, wood, dirt, smoke. The smoke was deep and charcoal tasting only at the finish. It left no smoke "fumes" in your mouth...

The protein rest helps with sparging the wheat and unmalted flaked grains as well as helps with head retention, which in a wit, is definitely needed to help get that huge frothy head.

Here's one that looks like a beast: Rebel Mill Home Brew Grain Mill

Yeah, I have a 3944 fermenting a wit right now and I pitched on Sunday afternoon two weeks ago, going on the 3rd week. There is still lots of krausen, slow airlock activity, and it is at 70 degrees. Makes me wonder if it's done yet. I still have to pitch pomegranate to a secondary.

CO2 is just CO2 being released, or an expansion of gasses inside the carboy. It doesn't mean it is fermenting. If you took a gravity reading before secondary, then take one now or later and you have a change in gravity, then it fermented more. The bubbles don't have too much to do with it at...

Or...you can make a smaller batch that fits. I know.....it's not nearly as much fun as having a full 5 gallon batch of 12%! A 1.1:1 (or if you want to make is 12.12:12!) grist ratio isn't too bad. I did a Turbid mash the other weekend. It started out with a 0.3qt/lb mash. That was weird. It was...

Nice experiment. I have never tasted my starters (dry extract), but they don't smell very good. I can never seem to decant the liquid and then get all the yeast out of the container, so I just use the liquid and all added to the fermentor. I don't like to "taint" my precious AG wort with some...