Recent content by bigchilla77

I am in the works of planning a Belgium white for spring/summer and I was curious. I know that bitter and sweet orange peel is at the LHBS, but say I wanted to add some subtle flavors of lemon or lime, could I just zest or peel the fruit and add it directly into the end of the boil or would this...

If you check out some of the other posts you will see that as a new brewer one of the easiest ways to improve the quality of your beers is to switch to a full boil. That being said it may be in your best interest to do as some of my fellow brewers have said and go a head and buy a larger pot, 30...

I am planning on doing an Amber as well, I am gonna try out Wyeast 1332 the Northwest Ale Yeast.

Brewing in the morning, football, delicious food and drink, nap, then more football. Throw some sex in there and it might be the best day of my life.

I've been out of the brewing game for about a year, but out of the blue my dad asked if id be interested in brewing some on Thanksgiving morning. Everyday since I have woken up with a renewed vigor to brew beer. This year the burner will not be used for frying turkey, but for brewing delicious...

as you probably already know.. a slow and steady pour into the glass and not drinking the last 1/4 - 1/2 inch of beer in the bottle can help reduce drinking the yeast. Never drink it out of the bottle.. you'll be sorry.. talk about bubble guts.

Ive been out of the brewing game for about a year due to a military deployment. I have a kit for an Autumn Amber Ale that I got before I left, besides new yeast what of the other ingredients (malt extract, grains, hops) are a must for replacement and what are "good ideas" to replace...

Since you have a turkey fryer and you will most likely be doing full boils I would recommend a wort chiller. I didn't see it on your list, but thats the one piece that I did not get with my initial set up and now that I am doing full boils it is practically a must. Good Luck.

Yeah sorry i meant boil size not batch size. So it is the hops that need adjusting not the grains. Where can I get a copy of the software? Thanks.

Hey guys I'm an extract brewer who just switched to 5 gallon batches with a turkey fryer, I think I read on here that the grain for steeping needs to be adjusted from say a 2 or 3 gallon batch to a 5 gallon batch. I was wondering if there is some kind of equation or rule on how to make...

Hey guys, My wit has been in the secondary for 7 days, and I know that the beer is supposed to be cloudy with yeast, so I am wondering how many more days should I leave it in there. For another week.. 3 days.. or what? thanks.

While im only on my second batch, from what i have seen and read on this site the secondary is primarily for clarifying. Two weeks in the secondary allows everything left over from the primary to settle out. Aging in the bottle allows for better carbonation and therefore better beer. However...

I just tasted my first brew, St. Peters Pilsner, an extract kit from homebrewheaven. It was a long few weeks, but well worth it. The bottles need a week or two more of conditioning, but it was awesome. I had my dad taste some, and he said it was the best homebrew he'd ever tasted. Granted he's...

Sounds like a cool setup.. good luck with the interview

Just as we like to brew with the best ingredients, some people like to cook with the best ingredients. There has to be a market for the really expensive stuff or no one would buy it.