Recent content by dcs

Hello! TommyDee is correct. No one should ever intentionally pressurize a glass fermentation carboy to any level of pressure. They're not designed or constructed or rated for it. Izzie is also correct. Aerated beer leading to oxidation or other evils associated with the very...

Thx! I found Redmond Craft Brewing Supply online; they recently moved to 235 SW 6th St in Redmond. Open Tue - Sat. Their answering machine gives a Monday contact number, and Jesse was kind enough to meet me at the store Monday for my grain order. I also bought some iodophor and a auto-siphon...

Hi, I'm from eastern OR. I normally buy grains in Boise, but I'm visiting Bend Monday, also Redmond, Terrebone. I need a 50lb of 2 row. Recommend vendor? I can usually get a sack for $35 in Boise. Similar deal in Bend area? Thx!

This is an excellent thread thanks. After reading it, I bought two 5-gallon Versa-pak things from USPlastic.com and I just completed my first 5-gallon BIAB, whci was also my first no-chill. Presently, my garage temperature is 45°F. Pair-fect. I have a 40 and a 60qt aluminum pot, and a...

Hey thanks guys! I consider that a great start! I do wash yeast already. Point of clarification: the local brewery is where I'm getting the yeast, so yeast is local, not 3.5 hours away. I'll work on this some more this evening. Thx!

I made extract beers for 2 yrs, then quit for 2 yrs, now gonna start up again with AG. I live 3.5 hours from civilization. I just spent 6 hrs over the last few days reading and learning and then shopping and buying online. I'm tired of reading and learning. I just bought a Bayou...

I brewed steep/extract for a few years, then transitioned to partial mash for a few batches. It went fine. My brew pot will hold 3.5 gallons filled to the rim, so 2.5 gallons is the max for boiling. My carboys are 6 gallon. I already own a 5 gallon water cooler. I'm thinking AG on a...

I rec'd 10 packs today, in exchange for 3 sent. Scared to use it. Somebody else go first! :D BTW - I saw an earlier post where somebody referred to the smell of band-aids. That was it!!! My ruined beer smelled like a pile of wet bandaids on top of a rotten banana. It's too bad...

I received an email reply from Lemcke yesterday. It stated that they'll replace whatever sachets I returned, plus a few extra for good measure, but their replacement policy is limited to value of the yeast itself. In other words, if their $3 product ruined your $45 beer, you'll get some...

Yeast conversion of sugars to alc releases CO2. There are some posts on this topic about how "my beer went from 1.55 to 1.15 with no airlock activity and all is well." Hmmm. Where'd the gas go? Is it magic yeast? Other posters comment on a slow start and fermentation, but conclude...

From Oregon, mine was 79 cents for a envelope with 2 empties and 1 full pack of yeast. ETA - in my personal opinion, I think it's likely that Can customs will halt a good number of these. No offense, but they are a royal pain.

:) None taken. I usually go 2 weeks in secondary and 2 weeks in bottle, but I've "hurried" this beer a few times in the past with no ill effect. A young porter drinks fine, it just tastes immature. It makes you want to stop drinking it for a while to allow it to reach its prime...

I've been waiting a few weeks to see if I can confirm the sentiment above. I disagree. My 5-gal porter is ruined. It has an overriding flavor that is hard to describe: something akin to old bananas with aromas of trash-can. I've been brewing for 4 years. I'm careful and meticulous...

Roasted barley = 1/4 lb. I was unable to download qbrew (kept getting booted), and the Beer Recipator flunked to a Server Not Found, so I downloaded LeMuBrew from brewery.org. We'll play with it, and see what happens. Thanks!

Thanks! 2 oz Fuggles, Alpha 3.4%, boil 60 minutes. 1 oz Kent Golding finishing hops, Alpha 5.3%, in the last 3 mins of the boil. FWIW - we were hesitant to post the whole recipe verbatim due to just being conservative people when it comes to intellectual property rights, etc. But i guess...