Recent content by dmbrew48

Ya know - while this thread in common says keep it simple, maybe we have been giving the wrong path to success. Since the OP bought a Grainfather, go to the Grainfather site - review THEIR instructions, see their "how to", and look at their recipes listed. To start off with...

And - those books will give you simple batches - and go further without simple batch fails. Why start out on sunday drive from one coast to the other with no map only a compass - it will be a ride, but may not be what is expected.

My suggestion - pick up a text or two to get started on a good experience These are not by any means the only books on brewing, but an easy entry. How to brew by Palmer Brewing classic styles by Zainasheff And - as others may have alluded to - start simple to end up with something drinkable...

Just a word of caution on Sani-clean - great stuff & I use it .... but - be quite cautious on mix ratio & application time on non-stainless equipment. It is rose colored & will stain.

My homebrew club made a day trip to the Potosi brewery and museum in (of course), Potosi, WI last weekend. This was a treat! The old Potosi Brewery went out of business in 1972 and was rebuilt (a $7.5 million restoration) & reopened under new ownership (locals) in 2008. This was a major "put it...

Thanks for input - maybe I am overthinking it. I've used blanching for veggies, but not fruit (softer surface items). One resource says the "soft outer shell" will absorb water & dilute the flavor. Course (other than us in the homebrew world) blanching resources are not in the beer brewing mode...

Thanks for the suggestions, had not personally used the vodka method, but knew it would be needed - local brew club folks have used it for their jalapeño /mango ales. Wasn't sure about the blanch method and results to raspberries flavor / color loss.

Great idea - saw this before and didn't get to it. Picked up remaining materials not in inventory to do a 2.5 gal batch, but frozen raspberries are not available at the moment. Fresh are just coming in and thinking a vodka rinse would be needed - thoughts? and also ratio berries to vodka (12 oz...

How about a simple Vienna recipe from Briess? https://www.brewingwithbriess.com/recipes/beer/display/goldpils_vienna_1 I used 34/70 & subbed Celia & Hallertau - it's what I had - in secondary now - tasted good at that point... just saying. YMMV

I took the less scientific approach - used brewersfriend calc to make a 2.5 gal mild - about 3.8% - in my anvil. Pulled the malt tube & finished the brew. But - I mashed about 1.75# of maris in a cooler to try to have it ready when the first brew finished. After moving the chilled wort to fv...

Just an FYI (from my experience), adding makeup water or post boil water for cooling, it should be sanitized water - OR, add to the wort (post boil) when the wort is still above the sanitation temp of 170F or so. Of course, YMMV...

If for whatever reason Lutra is not available, try Labrew Voss Kviek. Tried both with good results (my summer brew schedule without cooling). Lutra says temp range is 68-95F and the Voss is 77-104F - so perhaps more latitude depending on your brew day (week).

You may have (or have not) seen the story on new NB owners - FYI https://www.jpparkinc.com/press-release-jppa-acquires-northern-brewer HODGES, SC (September 2024) – J&P Park, Inc., a prominent leader in gardening and hobby-based products, is pleased to announce its acquisition of Northern...

If you have a business near you that services fire extinguishers / equipment, they will probably fill (and hydro) your tank..... At least my local shop does (central IL). Turn around is a day or two depending on work load.

Have the same ferm chamber / small dorm fridge - remove door & note location of threaded inserts for actual door (should be reversable- make a template of hole locations to mount door to collar - for top & bottom) - build your extension / collar. Get some angle iron with1.5 ~ 2" legs & cut 2 pcs...