Recent content by bunz

Sam, The real kicker is we made that beer in Newport News when I was stationed at Langley AFB back in 96. I know of no commercial examples available. Here's an excerpt from the article I wrote for the HRB&TS newsletter way back when: For a 10 gallon batch of Berliner Weiss, only 10...

After mashing the grain at 150 degrees, you should let it sit for two to three days and try and keep it warm (about 100 degrees). Brew your beer and throw the whole mix into the mash tun with your regular mash. Mash and sparge like you normally do. The boil will kill any microorganisms that...

If you live in the southeast try http://www.sunsetsuds.com/. They're in Florida and provide very personalized service. Prices are very good and they only charge the actual shipping cost. If you are a frequent customer you can earn discounts every time you buy. Bunz

Been brewing since 93 with a break from 02 - until recently due to a severely broken arm and three surgeries. I've been all-grain from batch 3 or 4 with an occasional extract brew due to time restraints. Won quite a few awards at homebrew contests in Florida, Virginia, and North Carolina...

Hands down, Lambics, if done properly. Takes lots of time and several yeasts/bacteria. Next category would be lighter lagers (Pils, Helles, Dortmunder, American). Not much to hide behind, you really need a clean brew here. After that I would say darker Lagers. Again, your looking for a...

I'll ditto this list here. Liquid yeast is nice, but so is culturing your own. There are some yeast out there you can't get in liquid form any more. Bunz

Greenyj, Getting ready to brew a Kolsch this weekend. It may be one of the ultimate summertime brews. Beer #1: Captain's Mast Pale Ale (Bottled 8 May) Beer #2: My Bitter Half (ESB) (Bottled 16 May) Beer #3: Summer Wave Kolsch - Brewdate 21 May - will be kegged Beer #4: Willie's Red...

These sound like good times for each. I like to cold condition my beer in the keg for a week to 10 days. This helps drop any chill haze you may have. However, as everyone has said, bitters are meant to be drunk "young" so as soon as carbonation occurs, you should be good to go. Bunz

Hello all, I'm new here and have been brewing since around 1993/1994. I took a break for a couple of years ago when I broke my wrist and had to have a few surgeries to fix it. I just recently started back and am truly enjoying the fruits of my labor. Now for my question. I want to do a...