Recent content by Felixio

Bumping because we still have kegs left!

I can look into shipping, just send me your zip code and how many you'd want, and I'll get a quote for you.

These are pin-lock corny kegs, last used for soda, and great for homebrew. They hold pressure and were recently in circulation. Keg with static pressure relief valve - $35 Keg with manual pressure relief valve - $45 I am in Catonsville. Currently offering pick-up only.

I have 12oz longnecks in Baltimore! I'm looking for cage and cork Belgian bottles in Baltimore. Willing to trade bombers for Belgians!

I grew up in a house where we canned out own fruit and jelly, so I have been around mason jars my whole life and love them for a number of reasons: The lids are easily replacable. I buy one fresh box of rings every year and swap out the older ones that are showing wear. I also keep several...

As a Marylander, I come to Virginia for all of my Bell's (and Founder's) purchases. After a quick search I found that Mr. Bill's Wine Cellar in Roanoke carries Bell's products. No mention about Two Hearted specifically. And Blue Five Restaurant has it on tap.

I hope that I'm not too late!

Before I brew this weekend, is there anything that I should add?

I accidentally put Melanoidin in instead of Carafoam. Will this screw up anything/give me a different flavor/make it taste off? Original Recipe: Milk Stout 5 Gallon OG: 1.060 FG:1.013 ABV:6.27% IBU:25.6 Color:36.9 SRM 7lb 2-Row (60.9%) 1lb Flaked...

For a false bottom, I picked up a stainless steel pizza pan (http://www.amazon.com/gp/product/B0000CFM7Q/?tag=skimlinks_replacement-20) drilled a large hole in the center for the fitting, then drilled 1/8" holes across the entire thing, 1/2" apart. I was inspired by another HBT thread...

Honey can be used during the boil, flame-out, secondary, or bottling time. Here is an article that might help answer many of your questions. http://byo.com/stories/item/322-brewing-with-honey

I cold brew coffee concentrate in a mason jar and then filter out the grinds. I can make a weeks worth of concentrate at once, keep it in the fridge, and boil a pot of water every morning to dilute for consumption.

I've done several batches of blueberry over the last couple of years, they've all turned out great with no problems fermenting. What temperature is the must? Perhaps strapping on a brew belt would help it along? Or you could just sit back and wait, it'll get there.

I ended up hammering the **** out of it until it was flat, figuring that if anything happened, I would just replace it with bar stock.

I'm driving to Richmond tonight. I can be there tomorrow to pop on open!