Recent content by Brewticus

Folks, A random request... Years ago there was a Detroit brewery called Zynda Brewing Company. It closed in 1948. Long story short, I'm a distant relative and avid home-brewer. I've searched for a while, but can't pin down a recipe for any of their brews. It'd be great to dust off one of the...

Ok folks, I've been brewing for years, but I'm new to meadmaking... Please bear with my ignorance. Followed Charlie Papazian's (sp?) Ginger Barkshack Mead recipe. Primary fermentation was humming along, rather vigorously for 10 days, then came grinding to a crawl... So I racked to secondary...

I've got a batch of Saison in fermentation with the 3724 as well. I've had the temperature at between 84-89 for the better part of the week... Still bubbling away, haven't taken a hydro reading yet, probably won't until Sunday. So my question is, once you transfer this beauty to secondary...

South-shore here.... MWRA just published their annual water report... We received ours in the mail yesterday. Here's a link: http://www.mwra.state.ma.us/water/html/awqr.htm The general complaint that I have is the level of fluoride and it's impact on brewing.... I've always used...

You guys are fargin' genii (plural of genius?)!! Problem solved... Beer is carbo-tacular! Man I love this forum! :mug: PS - Pitcher never sees the dishwasher. Ever. Rinsed and dried, every once in a while if I leave some brew in it and it get's funky, I hit it with PBW.

OK gents... I headed to the LHBS at lunch and bought a 9' and 12' 3/16 line. Let's see what we get when I re-rig tonight.... Cross your fingers!

Here's a weird one.... at least for me. I finished a pilsner a month ago.. Force carbed it the slow way over about three weeks at 17psi. When I pour into a pitcher, I don't get excessive foam, a good pour I'd say.. However after about three minutes, all the carbonation it gone form the beer...

I thought I had read to the end of the thread... you had all already hit the information I intended to share...

I'm not a plumber or a chemist either... however, I am an Architect. One who designs research laboratories. You need to step back and understand that all products are not created equally. Not all PVC or CPVC or stainless steel for that matter is exactly the same. One way of vetting the...

Legin: Right now I'm holding a solid 67F. +/- 1F. I track the temperature with a remote temp/humidity transponder I leashed to the carboy. I'm fermenting in a 6.5gal acid carboy, so I've got that going for me. We'll see what happens... It's supposed to be 86F in Boston today... At least I was...

OK, crisis averted. We have full on bubblage.... Follow on question for those who know more than I.... Basement temperature is a rather constant 60F. It's supposed to surge into the upper 90's here in the Boston area on Thursday, house is an 1840-ish vintage with no artificial cooling...... I...

Need some help here... I brewed a Weizen yesterday with the intent of using White Labs 351 "Bavarian Weizen" yeast, as I've liked the outcome on some previous projects. For whatever reason the process last night took far too long. I couldn't get things to boil nearly as quickly as I have in...