Recent content by ashort33

Uh, negative on that ghostrider... not many places I have seen marinate filets. A lot get wrapped in bacon (ala the filet mignon) for the added fat and a fair number are served with a high fat sauce such as bernaise or hollandaise or brandy peppercorn. But marinated - not so much...

Because that is when the marginal utility of the product is maximized....

31,067 + 5 skeeter pee + 5 apfelwein + 5 Blue Moon Clone + 5 Oatmeal stout =31,087

Simple business economics would say that the commercial guys are going to push for a shorter cycle. Fewer "production" days = more batches per year = more dinero from same equipment set = higher ROI. The specific beer style makes a difference (lagers are going to take a bit longer), but it...

As far as the beer having no head, I am guessing you did not let the yeasties work long enough. My rule of thumb is minimum 3 weeks at room temp and then put one in the fridge to check it for proper carbonation and flavor. As far as flavors melding, I just brewed an oatmeal stout tonight...

Just don't squeeze the bag when its done steeping... :ban:

Monday is my weekend... Brewing: Samuel Smith Oatmeal Stout Clone; Mixing up a batch Skeeter Pee; Racking 5gal Apfelwein to bottles; Mixing another 5gal of apfelwein; Bottling Blue Moon Clone Good times, yeah, good times...

FTW - just call them and they will tell you just about anything you want to know... BTW the kits come with a list of ingredients so you know exactly what is in there. It might be a few dollars cheaper to buy individual ingredients, but not worth hassle to me. I'll stick with their kits.

Before the I get assaulted with the usual "Fermentation can take up to 72 hours" barrage, I want to ask a question about the finish of fermentation... If my AHS blue moon clone has a consistent hydro reading for 3 consecutive days, can I bottle on that third day or do I need to give the brew...

Genius - I am always amazed at the creativity of the home-brew hobbyists!

And that is what you call service! :rockin:

Put a pump on it and recirc into the ice chest. When you get close to equilibrium on temps, drop the a bag of ice into the ice chest with the water... Saves on water as well...

True, but I usually do partial boil and top off 2-3 gallons of water out of the bucket which would bring the temp down into the danger zone... "Should" be okay without sanitizing, but the amount of effort is minimal, especially compared to the risk of infecting a batch...

I spray a bucket with starsan and then put in approx. 6 gal of water and then crush a Campden tablet and put about 1/2 to 3/4 of it in and let it sit for a 15 - 30 minutes while I get all the other stuff put together for brewing. I doubt there would be a problem using it right out of the tap...

I kinda have broad categories: More malty: Belhaven Scottish Ale More hoppy: SN Northern Harvest (and I'm generally not a hop bomb fan...) Spiced: Abbey of Leffe Blonde Ale