Recent content by BikeAndBrew

I live in Bossier, so not all that different from your climate down there. I have 2 plants, a Cascade and a Willamette. Both grow and produce just fine, but the Cascade definitely outperforms the Willamette every year. Might just be that the Cascade is a better plant, or could be that the...

Nope. Just go ahead and bottle. Maybe stir up a little of the yeast cake when doing so. I've waited that long and it turned out just fine.

Came home from vacation today to find some really nicely developed Cascade cones. Should be ready for harvest very soon! Sent from my iPhone using Home Brew

For anyone who might care... I brewed the recipe as planned, and it turned out awesome. It has the body and hop profile of a kolsch, but the English Ale Yeast gave it just a tiny hint of fruity flavor. Exactly what I was looking for. I fermented it at about 62 degrees. Came out just how I...

My question is this--is lagering for 6 months really necessary? The traditional German schedule for brewing lagers was to brew them in March or so and then age until September. However, this was done mostly before refrigeration was readily available. I would dare say that no breweries lager...

Can't really tell you what they are without seeing them, but I wouldn't worry about it. I do vorlauf until my wort is running pretty clear, but there is always some grain rolling around in the boil. Never had a problem with it. Sent from my iPhone using Home Brew

Awesome, sounds like you're well on your way. Saving yeast is definitely a way to save some serious dough. I started washing and reusing yeast and it's saved me a ton. Sent from my iPhone using Home Brew

As you brew more and get comfortable with your process, that nerve wracking feeling will go away. I used to be the exact same way, constantly worrying about this and that. Now, after brew day I just stick the fermenter in the fridge and forget about it for 2 weeks then keg it. Always turns out...

I am very curious about this thing: https://www.cuisinetechnology.com/the-smoking-gun.php My brother ordered an "Old Smoky" cocktail at a local restaurant the other day. It was just an Old Fashioned that they added cherry wood smoke to with this thing. It was delicious. No idea if it would...

Does the bailing twine you use shrink up when wet? That's one of the reasons I'm thinking the chain would be better. I worry that sisal or twine will shrink up a bunch (like most natural material ropes do) the first time it gets wet which would cause problems for the way my setup is.

I now use bottled oxygen, but before I had that I used two different approaches: 1) Used the wife's hand mixer (like you use for baking a cake) with the whisk attachment. 2) Bought the cheapest handheld whisk I could find (I think like $2 at Walmart), pinched the end down with some pliers...

So my crowns have produced bines that are now about a foot long each, so I figure it's time to string them up somehow. I am planning on running them up a line to the top of a pergola and then up along the house from there. I have a ton of this stuff laying around the house: It's the...

Thanks for the recipe suggestion. Maybe I'll try that one out next time. Like I said, I use US-05 all the time and like it for most any plain ale. Just curious--why the 90 minute mash & boil?

Well, I'm constantly traveling to Dallas for work so I guess I just think of it as close. Next trip is week after next for a convention at Legacy in north Plano. Can't wait to hit up The Gingerman! As far as the casinos go, I don't think I've stepped foot in any for a couple years. The locals as...

You said exactly what I wanted to hear! Again, I'm not all that concerned with it being a "true Kolsch." As it turns out, I am very close to Dallas and love Deep Ellum's Dallas Blonde for a summertime beer. I'm going to go ahead and stick with the S-04. Maybe I'll get something close! I've...