Recent content by CGengo

Just brewed the AHS version yesterday, the hopping schedule was 1oz Galena for 60 minutes and 1oz of Glacier for 15 minutes. It said to cut the Galena by 20% if doing full grain. Also, for the coffee, it was an addition of 8oz of light roast whole beans for the last 5 minutes. It looks like a...

When your employees give you a beer-themed card and a gift certificate to the local home brew shop for Boss's Day.

Yeast is warming up for a nice batch of sweet stout tomorrow, should be ready just in time for cooler weather.

I love Austin but it's a bit of a drive, do you have a club that meets/competes regularly?

Hey all, I moved the family to the Belton, TX area a few months ago and I'm curious if there are any other HBTers in the Temple/Belton/Salado area? - Chris

25743.5 + 5G Saison = 25748.5

Winning...

Holy crap, that was one of the funniest CL ads I've ever read. I also scored big on CL 3 weeks ago, a BeverageAire DD68C dual tower kegerator for $300 (it'll hold 12 cornie kegs). It came out of an American Legion hall and, to be honest, I was certain that I was going to puke cleaning it - I...

Normally I'd say "Come on down, the water's warm" but it's 50 degrees here now which us thin-blooded Floridians consider "freezing." So I'll leave it at come on down...

Of rauchmalt? No way, you can easily do upwards of 80% of base grain with smoked malt depending on how smoky you want it. I did my last smoked porter at 50% smoked and it came out great, the smoke was in the background and not the predominant flavor but definitely there. Also consider using...

Sweet! I love beer engines. Since we're sharing, here's what mine got me... Picked it up used from an American Legion hall for a couple hundred bucks. I figure it'll fit about 12 cornie kegs, thinking about renting out space in it for lagering and cold storage - it's freaking huge but...

Definitely start with a partial mash, especially if you're going to be doing this in your kitchen - I honestly have no idea how I would do AG indoors on a stove; I probably wouldn't. Also, prepare for your efficiency to suck on your first couple batches - make up for it by upping your base...

Agreed, they smell terrible. BTW...really no need for a starter for a 1.038 OG beer, at least not if you're using a fresh Wyeast smackpack or a packet of dry yeast - that's not a real strong beer. I know the books say its needed but I don't find it to be true until you get over 1.060ish.

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Here's a working direct link... http://www.groupon.com/minneapolis-stpaul/