Recent content by bcpd9318

Brewing a barleywine here soon. Just curious on everyone’s experience with either bottle conditioning or kegging. I’ve done bottle conditioning in the past but was thinking about kegging Then bottling with a beer gun off the keg. Has anyone had experience with this? What’s the affect/effect on...

Bay city area

I have a 10" Banjo burner and a 14" jet burner for sale. They are both set up for natural gas. The banjo burner comes with a heat shield. $45 for the Jet burner $25 for the banjo burner

Soooooo.. I'm trying my hand at a shandy and I'm not sure exactly what the best process is for the lemon/orange flavor. From what I have read there are 2 ways that people make it.. Either by blending the lemonade with the beer and carbonating.. Or by using lemonade kool aid packets.. I don't...

I didn't do a sparge.. This was my first attempt at a sour-ish beer and I somewhat followed what it said in the BYO article from who knows when. I thought about draining the wort after 60 mins then adding the extra water with the acid malt then let it rest another 45 mins.. So it would have been...

I want to say it was at 155 when I added it, the mash stayed at 148 all the way through

It was 3.6 each.. I added the 5 gallons of the hot water, then the acid malt right after.. I of course don't have a Ph meter so I didn't take a reading but I didn't think about the PH dropping and stopping conversion. I wanted to mess with kettle souring but I couldn't fit it into my schedule...

Anyone have an issue with efficiency using acid malt?? I did a Gose that was 3.6lb Pilsner and Wheat with 1.5lb of acid malt.. I mashed at 148 for 60 mins with the pils/wheat with about 3 gals then added 5 gallons and acid malt, mashed for another 45 mins. Target OG in BF was 1040 and I only hit...

I'm in Bay City

I have 5 cases of 24 each.. Asking $1 each (plus shipping if you would like them shipped). Located in mid Michigan.