Recent content by beersurgeon

Just started a batch on my Apfelwein yeast cake. Got an OG of 1.026. Seems kind of low?

I have starsan for sanitizing. The bleach is pretreatment/deep cleaning because my empties are at various levels of cleanliness. And it'll get the labels off too. I just need to get strict on post-drinking rinsing.

It cleared a few weeks ago, and looks like apple juice :) I guess it's time to start bleaching my empties so i can start bottling. This hobby rocks.

I started my 5 gallon batch about 7 weeks ago. Fermented just like everyone said it would. What do i do now? I have some kits i'd like to brew. It's tying up my fermenter and (while i do need another one) i can't fund another one now. Should i just leave it in there for a little longer, or...

Mills Fleet Farm has 'em.

You need to go to The Four Firkins. Not the cheapest place, but the best selection around. Also, Steel Toe Brewery is in St. Louis Park and they sell growlers from the front a few days a week. Welcome to MN!

Knock yourself out, man. The secret to happiness in life is, "Do what you love and love what you do." Keep us in the loop!

Worth the wait. Look on your face was priceless, bro. The retching sound really worked. OTOH, good job on the editing.

Transplant surgeon. Kidneys, liver, and pancreas. And sorry, but pming me for a new liver will not get you a new one any faster. :)

Have 1 in the fridge and the rest going into the basement here in Minneapolis.

If you use hop bags, you should have minimal residue. If you cool your kettle down enough to pour into your primary and pitch your yeast, why can't you just aerate it in situ and then seal your kettle? Is fermenting in a metal container bad?

Well, yeah, i COULD do that. My concern is using the kitchen stove gas burner. Not sure how well i could boil a pot that big. Money is tight and a propane burner isn't in the budget right now.

This just hit me and i want to know if it's a dumb idea. As i understand it, the purpose of mashing is to extract fermentable sugars from grain. Thus, the key is to maintain proper temperature to get good utilization out of your enzymes. But i have this nice big pressure cooker. Am i looking...

So you brew batches A, B, C, D. The day you brew D is the same day you bottle A? Or do you bottle A and brew A' in the old A fermenter? And how long do you condition or do you vary based on style?

So you run 4 fermenters? Roughly how often do you run low and start a new batch?