Recent content by cykoduck

I thought the same right after seeing it but the after talking with local brewers in Texas I found out about the "shiner" law which allows for direct brewery sale to resale if you make under 75000 barrels a year. I believe some other states have the same

Any feedback on how this turned out?

I think that's how I finally became a supporting member here :)

please please :)

As a recent mini-masher I'd advise it to anyone. You do feel a bit more "into" the process with more then enough steps to NOT worry about :) Mainly I did it because it didn't require another round of equipment purchasing

Can't wait to hear how your's turns out. I did the same AHS porter on 4/2, secondary 4/14 and bottled 4/30...cracking the first bottle open this weekend.

Please share more on this. I thought it best to oxygenate after cooling when mixing any additional water to the total fermentation volume.

definitely on the higher side of what I wanted...I had no way to control on my first brew, so I moved to a cooler with water. It was probably a little too variable with ambiant 69-74 and water bath half way submerged. Since then I've bought a chest freezer and controller so hope to feel better...

Yeah ... it was really one of those "I want to see what a young beer tastes like" attitude. I'm happy to continue to stock my bottle backlog in the meantime. Loving my new hobby

Steeping away

First Hop

First Pour

AHS Northern Brown Ale

Well after 2.5 weeks of bottle conditioning my AHS Northern Brown ale is drinkable...but not sure I'd buy it 2 times. Seems hotter then expected and a bit of the diactyl butteryness. I believe this might condition out with time though right? In better news, my porter ready to go to...

I have to agree with Golddiggie. I'm in central texas and had the same concern and temps. I bought a used 5cu chest freezer for $50 and put a temp controller on it and using it to control my fermentation temps. My bottles sit in a dark closet that is usual mid to upper 70s