Recent content by Brewbro29

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  1. Brewbro29

    Hickory Chips

    I was wondering if anyone had used hickory chips (the ones in the grill section at the home stores used for smoking meats)? I recently read a book that suggested using them to oak Homebrew so I picked up a bag. The book noted that the chips left a sweet nutty/pecan flavor and aroma but I...
  2. Brewbro29

    Notty Fermentation

    So I brewed an Oak-Aged Maple Porter this past weekend and I don't have a fermentation chamber yet so I had it ferment in my basement which seemed fairly cool at the time even though this week has been fairly hot... When I checked the carboy the next day I had that "Oh shhh-" moment where I had...
  3. Brewbro29

    Thermometers Bro

    Hey guys, Just wondering what type of thermometers you guys have had the best luck with? I've heard that laser thermometers are not recommended but I have seen other Brewers use them without any issue. I'm heating my mash/spare water in an aluminum pot that has some oxidation so it's not...
  4. Brewbro29

    Raisin Stout... HELP!

    Thanks! I would need to head over to my LHBS early tomorrow but in the meantime I was wondering if I should reduce any of the dark malts or the special B. I think the Special B will be plenty sweet I'm just hoping it's not to charcoal-y. Also I should mention I wanted it to be similar to...
  5. Brewbro29

    Raisin Stout... HELP!

    Hey guys, tomorrow is brew day and I needed some help with the recipe. I'm planning to brew a raisin stout and wanted to get some opinions on it thus far: 15 lb. 2-Row Pale Malt (75%) 1.5 lb. Belgian Special B (7.5%) 1.5 lb. Chocolate Malt (7.5%) 2 lb. Black Malt (10%) 1 oz. Millenium...
  6. Brewbro29

    Extracts

    Hey guys, I have a witbier that's ready to bottle but I wanted to add some orange flavoring to it and was unable to find any orange brewers best extract. I was wondering if using any type of extract would work? (sugar free syrups, baking extracts, etc.) I'm still bottling so I just don't want...
  7. Brewbro29

    Banjo burner

    That's exactly what I need.. My current burner is 50,000 BTU but it heats the wort until it hits a plateau so I have to keep turning it up every 10 minutes until it gets beyond a boil... It works okay but it is a bit annoying haha
  8. Brewbro29

    Banjo burner

    Awesome! How many gallons did you boil?
  9. Brewbro29

    Banjo burner

    Why did you find it to be overkill? I just started all-grain brewing a few batches ago and I was going to buy a grain mill but my brew days are crazy long due to waiting an hour for my water to boil, so I was looking at a banjo burner instead...I just don't know how much time it would save
  10. Brewbro29

    Banjo burner

    Hey guys, just wondering if it's worth it to upgrade to a banjo burner.. Is there really a noticeable difference in boil time?
  11. Brewbro29

    Ruined my Pliny clone

    I would be willing to bet the onion flavor came from the Centennial you dry hopped with.. Hops with higher alpha acids can have that vegetal/onion flavor but it will definitely fade!
  12. Brewbro29

    Adding Pecans and Maple Syrup to an ale or Porter

    Adding maple syrup to flameout may get a very small amount of maple flavor.. but not much. Since maple syrup is a fermentable sugar, the yeast will eat it right up. I would definitely recommend dropping out the yeast towards the end of the secondary with either a cold-crash or using gelatin...
  13. Brewbro29

    Hot summer fermentation help

    It depends on what your optimum fermentation is for your yeast strain. Assuming you are using Safale-05 you'll be fine at 75 degrees. After primary fermentation, your beer is pretty stable. All the yeast is doing after hitting a FG is eating up the residual sugars, cleaning up off-flavors, and...
  14. Brewbro29

    Texas Selling off my entire home brewery *MUST SELL*

    How much for the grain mill, if it's still available?
  15. Brewbro29

    Second Runnings Storage?

    Hey guys, I may be doing a Second Runnings on my next batch and was wondering how to go about this? My brew days are normally very long and exhausting so I usually finish up around 10pm and don't have time to start another batch.. I didn't know if you typically have 2 batches going at the same...
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