Recent content by alby44

Just moved into Doylestown from Western Pa....very interested in one of your Blichmann Burners. Will PM if needed, however, can pick up this week at your leisure....meet up at Keystone Homebrew Supply? Also, not interested in 25 gallon kettle (way too big for me), so if you have something...

May do that...thanks!!

Were it me, I'd let it sit for at least another 8-10 days before you consider moving. You can use that time to make a cocoa 'tea' solution using a vodka solution. I did something similar. On brew day, I also roasted, then ground up cocoa nibs. I then put them in a mesh bag and allowed it to...

Hello Everyone: After having just sampled Green Flash's Rye IPA, was feeling inspired and wanted to attempt my first Rye. I originally had 1.5#s of Crystal 60, but removed it thinking it was too much and too many specialty grains...subbed in 1lb of Corn Sugar to dry it out a bit and let the...

This, and agree completely if cost is an issue. Have a corona mill attached to a small piece of 2x4, which rests inside a homer bucket from Home Depot. Bought 3 buckets and a large enough piece of a.c. duct work could attach to the mill to allow for 4-5 #s of grain at a time. Not doing it by...

Excellent, thanks for the suggestion...I think I'll give it a try

This. Done a few different saisons, and am doing another this weekend. can't get enough of it!! asked for similar feedback from a recent thread here: https://www.homebrewtalk.com/f12/saison-recipe-critique-521912/ instead of mosaic (great choice btw!), I've opted for a Nelson Sauvin schedule...

You've given me a few things to think about, so a few questions if I may: 1. Does my hope profile look ok and how much did you dry hop with? Was initially thinking all Neslon schedule and had NS as a FWH but changed it out w/Saaz since the IBUs were beyond profile. Was also thinking I'd dry...

Ah, ok, thanks for the insight....straightforward brew day then!

Thanks, given the hop description, was thinking it would complement nicely too. What did you use for bittering @ 60??

Hey all, Was looking for any final critiques before my brew day of a Saison this weekend. Specifically, although other feedback is certainly welcome, the hops choice (Nelson Sauvin) and the usage of Paradise Seeds. I've done other saisons before per the profile requirements (light hops/lack...

You'll get close enough to the top that it shouldn't be an issue....consider rigging a blow off tube for the first few days though. Learned that the hard way with my first fruit batch...

You have the right idea whichever you choose...frozen or fresh. If you go fresh, skin the peaches (and no pith!), then chop up and toss em in. Pureeing will also allow the fruit to drop out of suspension. I always secondary when adding fruit. If you do, make sure you rig up a blow off tube...

I've done a few fruit batches (raspberries, strawberries, peaches, and the bumbleberry combo that you get at Costco....all frozen) and have had no issues with infection. Toss 'em in and you'll be fine. The amounts seem ok, but I'd be worried what flavor the mango/peach combo would impart...

They were actually at room temp the entire time which is why i'm not certain they should be used. They smell fresh, no cheese smell, but some of the leaves are browned a little.