Recent content by defenestrate

please PM me price for 10 gal brandy barrel shipped to 21037

no barrels currently?

is pick up in tokoma park? put me down for 2 CM-2ROW and 1 TF-OPTC

is anyone on this latest buy from the annapolis area?

+1 one just waiting a few weeks and kegging. i usually will check gravity at kegging but thats more just out of curiousity, i haven't had an issue with attenuation in a very long time. this post a few reads have made me curious for an attempt at spontanious fermentation though :) i think...

i think this was a mild infection. in the last place i lived, i had A LOT of infections like these- most you couldn't taste with fast kegging- but i left a few go and they tasted like vinegar. i ended up finding a ton of black mold in my vents at that house..... so i'm pretty sure this was...

looks like i'm officially moving back, renting a place in edgewater/mayo by the end of the month. can't wait to join and have some meetings.:mug:

picked mine up from this guy selling them on the forum https://www.homebrewtalk.com/f41/used-liquor-barrels-230606/ :mug:

i would love to brew it this weekend, but i would have to use some different ingredients- i do not have any special b so i would need to use c120 and maybe some aromatic... and i dont have chinook- would need to sub with columbus :o i think it owuld still make an awesome beer though...

i think i might give this a try in my rum barrel :) i've used it once so far for a rum porter, but there is still some rum left to give in there... we'll see how it turns out

:rockin: i've changed this beer a lot- i've since brewed it about 15 times. i totally got rid of the ginger in the boil, the spicy heat just doesn't survive the boil/primary ferment IMO. i'm not able to get my full recipe right now, but this is it roughly. 75% basemalt (plain 2 row is...

i'm noticing a lot of citrus-pear this time around too... so i think for either the golden strong or table beer i'm going to hop it strongly with calypso- i've got some in the freezer that i never used and i think it might be a good combo.

i love this yeast. i did mine this year with just pils and and about 20 % rye with a bunch of saaz and added 5% honey at flameout. knocked the abv down to about 5.8. i believe my OG was was 1047 down to 1003, fermented 70-75. spicy, citrusy, yummy. i think i'm going to use this yeast...

Question - why not mash at 152 instead of 156? maltiness, mouthfeel. i'm happiest with beers at that temp. i've been happier using a more robust base malt and less crystal + the higher temp... letting the basemalt talk. also depends on the yeast, if i was using american ale for a pale...

luck would have it that some one got fired at my old job and they brought me in to temp fill/try to get me to take the job so i'm staying in an extended stay in annapolis mon-fri this week and probably next week. where is your guys meeting this week? thinking about moving back down :mug: