Recent content by BRbarfanTimmy

Greetings from the Springs! I brew beer and wine from kits. I shop at Fermentations and online. There is a local club (Brew Brothers) but I have not gotten that far yet. I just brew with a buddy in my neighborhood.

Playing catch up: 2263+30 = 2293 Wee heavy Phat tyre clone Pineapple wit Bourbon oaked abbey ale Bourbon oaked wee heavy Blonde ale

You're right of course. I would also be curious if kegged beer needs time to develop like bottled beer for both carbonation and maturity depending on the style produced.

All of this. I only bottle and they only get better with time. If there is anything that this hobby teaches you, its patience. I don't have the equipment for kegging and also tend to have multiple beers going, but I can for sure see the appeal. There is something about bottling though that...

I've found this to be very true. My wife was complaining about the recycling bin in our kitchen (which was valid) and an overnight soak outside with PBW did the trick. That and a little scrubbing. I use glass carboys for wine secondary and for beer in secondary when needed and find them...

I have never heard of wine being matured at that low of a temperature but who knows. Someone with more experience would need to chime in on any postive or negative affects. I know whites mature better at cellar temps and reds a bit warmer, but most people I speak with just go with the...

I use an MAP torch. Works on lump and briquettes with or without a chimney.

While this is not true of every kit, the instructions can be followed with the exception of time which varies by conditions. I've made dozens of wines from kits and generally follow their process. Yes to Starsan for all sanitizing. Bentonite, grape juice, oak(if included), skins (if...

I've had a green egg for over 15 years and that would be my first recommendation if within budget. Super versatile for whatever you want to cook. I would also second the Weber kettle recommendations. I used one for ten years before the egg and my father always grilled on one. I also have a...

I use a five gallon bucket for sanitizing (starsan). As the others have mentioned use a spray bottle for oversized items. I like the "swedish-style" dishcloths for wiping things down. You will spend a lot more time cleaning and sanitizing than you think, and its absolutely necessary. Take...

I added the wood after fermentation. No reason other than that is what others have done and what I've seen in some recipes. Both times I simply added to the primary bucket and let it go for another 2-3 weeks. The results were good. On a side note the oak cubes were soaked in the bourbon...

Freshmen year of college and I don't know what it was. One of my fraternity brothers gave me a fake ID and a small group of us went to the main campus bar. Another freshmen and I were standing outside in the beer garden and one of the older guys handed us each a plastic cup of beer. This was...

Unrelated to this thread, but how do you store your beer? I'm at high elevation in CO and its a split level so the lower/basement stays in the 60s most of the year, high 60s/low70s in the summer. I keep the beer in the dark. Do you believe beer "ages" better at room temp or refrigerated? I...

Curious as to the brews you over-oaked. How long did they go? What style beer and what type of oak product?

Great question! As the others have noted it would be a question of taste. I've only made one imperial stout with oak and the chips went into the primary for 3 weeks until bottling. I thought it was a bit too subtle to be honest but it was an intense beer. I've made several Belgian quads and...