Recent content by boot_hill_brewery

If you can find Oxyclean Free its what I've been using for the past few years.

Is that 1/4 cup DME? I always use the 1/2 cup DME to 2 cups of water. A 1200ml starter is 6 cups of water and 1 1/2 cups of DME

Good yeast handling practices are just important as brewing. I use one not only for starters but for making a larger starter and storing,washing the rest for later use.

Not only his life the the people and pets in the building he lives in. Also crimp and solder like was said is the safe bet. Cut back the bad wire until you find good wire.

The problem is the raw fruit. I would look into a purée or an extract flavoring. What your looking for is just a hint of peach flavor on the back end. You can always try it to learn.

Here is mine I just finished

Just moved from the Bronx to Atlanta 3 weeks ago. That 120v outlet is not GFI protected in the fuse box. Also with the shady things they do there test to make sure it is a true 120 outlet.

I just moved and in organizing my gear i have a Johnson controller not being used. Ive since been using a "Cool Brew" ferm chamber to keep temps down. What if i took a Coleman cooler, pond pump and some copper tubing along with the controller and built something like a pre chiller only using...

I broke in my Savage Axis 308. 40 rounds running a bore snake after each shot giving the barrel time to cool. This was done over a three day period. Mind you this is not an expensive rifle and I modded it. It shoots Moa now "not sub"

A fine mesh bag sanitized and tied off. Sim miler to a steeping grain bag but smaller.

Quick question all, what gauge wire should I use using a single Rheem SP10868GL Element - 120V/2000W Stainless Steel Resistored LWD - 9.59" ? This is a simple on/off switched boil kettle. My mind says 12ga? but I'm a bit fuzzy at the moment. :mug:

We extract Brewers offten overlook the fact that some of the extract out there is very Inconsistaint.

Why coopers and not a more modern kit recipe ? Coopers is one of the reasons extract brewing gets bashed so much.

I make a start bigger than needed. Pour of the extra into a large mason jar with boiled cooled water to top off. Once that has settle I do the same thing "decant" the larger jar and put the yeast into smaller jars topped off with filtered,boiled and cooled water. All stay in my kegorater around 40.

I'm good to go :)