Recent content by bpac

Thanks all for the suggestions! My apologies, I should have been more clear. I should have mentioned that I live in Philly, so I've been to monk's about 10,000 times haha. I can definitely agree that it is phenomenal! I've also been to at least most of the local breweries, there's just so many...

I'm planning a trip from Philly to Outer Banx in NC next week. I'm starting to look at my route now, and was curious if any of you out there had any brewery suggestions for me to hit up on the way down. I'll definitely be hitting Dogfish head in DE and possibly Clipper City (Heavy Seas) in...

WOW! I wasn't expecting anyone to tell me it was fine. I was expecting a lot of these: Then again, I do like this idea:

I have strep throat and am stuck in the house. I have a dark mild ale that is ready for bottling and I am super bored with nothing to do. If I ensure proper sanitation techniques are followed (which i would anyway, really) and take extra care not to breathe into the bucket. do you think i'm...

I did. I sanitized everything except the mash tun. I'm a little confused though, as no grain went into the bucket. It only held my 175 degree sparge water. I just put the bucket on top of a counter, mash tun on a chair, and kettle on the floor. Then I opened the valve on the bucket as well as on...

I ended up using my bottling bucket as my HLT using the fly sparge method, and it seemed to work swimmingly. Well, other than all the wort all over my floor haha. I lost a little temperature, but we'll see how my OG turns out! I'm in the boil now. I just didn't have the time or equipment to try...

Hi everyone! I'm about to brew my first all grain batch, and I've run into a bit of a problem. Turns out, I don't have a hot liquor tank. I didn't think I'd really need it, and just kind of saw it as a way to make the homebrew shops more money. I just figured i'd use my kettle and everything...

Which hops do you guys think are the most citrusy?

Just curious, what's risky about it? bottle bombs? off flavors?

thanks all!

Oh, and it's been sitting at between 65-68 degrees, which I know is a little low.

I brewed a brown ale that is about 8.5%. FG was about 1.012 if I remember correctly, then at bottling time I added a half ounce of hazelnut extract. Also added 4 oz priming sugar, boiled for a min or so. Now, 3 weeks later, I have very little carbonation. When I do a rigorous pour, I get no...

Well, I wasn't nearly as careful as I should have been. I thought I could "rouse the yeast" by being pretty splashy while racking to secondary. bad move. it was totally newbie negligence. i just didn't know better.

Oh jeez. haha thanks!

I feel stupid for asking this, but I can't figure it out. I've noticed in a few brew pubs, they have listed the OG of the brew that they made. I know what the OG means while I home brew, but these numbers that they provide don't make any sense to me at all. See this link for an example...