Recent content by ctkach

Does anyone have any specific experience with the Bavaria*Wheat strain (M20)? Perhaps some tasting notes as compared to the liquid varieties from White Labs & Wyeast? Curious to know if this really produces that classic hefe character. It would be awesome to have a an authentic dry hefe strain.

Yes, I'm quite familiar with both establishments but I'm not looking for the actual bottle... only a high res or vector graphic image of one.

Hi Everyone! I'm desperately trying to find a realistic image of a 750ml belgian beer bottle w/ cork + cage to create some printable artwork. I would ideally like the image to be in vector format but at this point I would take a high res raster image (png, tiff, etc). What I'm trying to...

Thanks Frazier... awesome stuff!

This is all very interesting. Does anyone have recommendations on how much DAP to use per lb of table sugar to promote these maillard reactions? I would love to never have to purchase candi syrup again as it is expensive stuff!

Beermaker.... have you finished this project? I'm curious how it worked out as I'm thinking about doing something similar for my nanobrewery. Can you share more info about the chilling unit? Is it an all-in-one evaporator and condenser? - Chris

I don't think its ALL yeast... from what I can remember there was a decent amount of cold break in this batch. With previous attempts at harvesting I've never been able to really distinguish between trub and yeast no matter how I approach the harvesting (dilution with water, cool/settle, etc)...

Can anyone tell me what layer is what in the following picture? I've seen this a few times while attempting to harvest yeast from the primary dregs. Is the top layer yeast? Should I try pouring this layer off and saving it? Just some background, this is from an alt that has been in primary...

ok, so I've let it go for 7 days now and the SG has barely budged from day 3... it's stuck at 1.021. I'm wondering if my recipe produced an overly dextrinous wort... anybody care to chime in with their thoughts on the following; Ingredients ------------- 6.5 Lbs British 2-row Pale 2.5 Lbs...

I took an SG reading last night; 1.022. So it still has some fermenting left to do. I'll take everyone's advice and let it sit on the cake for the next week. Would it do any good to try and rouse the yeast at this point? Or should I just leave it alone to do its thing. Thanks everyone...

I'm planning on taking an SG reading tonight when I get home but the OG was 1.058 so it's no slouch of a beer. I did oxygenate with a diffusion stone so I know that that is not the problem. I only mention the open fermentation because I recently visited Geary's in Portland, ME and the brewer...

I pitched a packet SafAle S-04 into a batch of porter on Saturday and it took off pretty quickly (was showing signs of fermentation by bedtime) and reached full krausen Sunday evening. Since then the krausen has completely fallen back into the beer (as of Tuesday morning) and the activity has...

I would say the only time you need a grain mill is if your LHBS either doesn't crush grain for you (or wherever you buy your ingredients) or they do a horrible job crushing it (over crushing causing stuck sparges or under crushing causing low efficiency). If you are just starting out with AG...

I've already checked with beer-wine... they stopped selling in bulk. The excuse they gave me was they need to save their grain to fill regular orders in facing the "great grain shortage" that is upon us (hint of sarcasm there). Is anyone else a big fan of this place? Currently, for the...

I'm looking for any homebrew shops in either MA or NH that sell grain in bulk. I'm really looking to purchase at least 1 50# bag of 2-row to last me through the winter. I would purchase a bag through mailorder but by the time you pay for shipping on it you aren't really saving much. Anyone...