Recent content by Black Island Brewer

In the near future I plan to ditch my propane and go to a all-electric brew in a bag system. But a migration to the United Kingdom could be in our future, and I'd like to get a system that will run there as well as here in the US. Does anybody know from their own systems whether there are any...

At what percentage of weevils should one perform a protein rest?

I'm wondering if the term you're asking about is biotransformation...?

January will make 24 years I've fermented exclusively in glass, and have skipped secondaries (on most beers) for most of that time.

You know you're a homebrewer when, on a Friday night, you're pulling a pint off the tap and repeating the mantra in your head, "Don't kick, don't kick, don't kick", and breathe a sigh of relief when it doesn't kick.

You know when you're a home brewer when, as you pull a pint off the tap, you know you're getting near the end of the keg, and fear that it will blow before your fill your pint... in spite of having two other kegs in the pipeline ready to go.

+1 for wilser

Mine is similar, and I've found that by insulating all the way to the ground, the dead space under the burner has less impact on cooling the bottom of the mash.

I think the interviewer asks if she knows where his rooster is... And she says her donkey ate it.

Because I have storage space and the right equipment, and like to save $$, I get my base malts by the bag from a LHBS outside of Portland, my hops by the pound from HopsDirect or Yakima Valley Hops, and my yeast and specialty grains from my LHBS (from which I save yeast in frozen vials).

Just that it didn't produce the kolsch flavor he was seeking - Will brought their kolsch yeast strain back from Germany, and wants a specific flavor, which the Skagit malt did not apparently provide. I, however, love it.

I've used their Copeland Pilsner, Talisman pale ale, and have their NZ 151 pale and Pilot pale, but have not brewed with them yet. Both performed well for what I used them for (american IPA and Pale Ale), but I was talking with Mari Kemper of Chuckanut Brewing, and she said that Will did not...

Adding dry hopping can reportedly start another fermentation, depending on the amount of hops. At least, according to Vinnie Cilurzo.

LMAO! You don't want to argue, but then you do? At any given time I have as much as 10 gallons ready made. Five in my bucket that I use for filling spray bottles, filling my vinator, pouring into carboys, etc, and five in a corny that I'll push out into another corny when I'm purging to keg.

10,080 crown caps! Should last me for about 10 years.