Recent content by fifthcircle

I wouldn't rush it. It's better after a few weeks in the keg, IMHO. Go buy some local craft beers for St. Patty's. Keep the good stuff for when it gets good. I say this after having rushed way too many beers. Seems like I'm always behind when I need a batch for an event/holiday. I'm making a...

In!!!!

I disagree..... sorta. Sorry to revive this old thread, but it's football season, and just about everyone I know drinks "red beer". I know it's popular in several states, but it seems more popular here in Nebraska than anywhere. When the Huskers go to a bowl game, the bars in that city are...

Looks really well made, and convenient. I would love to buy ONE, with no extra stuff, just to have a great way of taking half a batch to parties. I've got a pretty good setup for my kegs though, so I'll just take growlers as usual. I agree that the $200 price point is just too much.

I'm not the OP, but in my experience.... add the spices with 5min left in boil. Too early and it'll just boil off the flavors. I have used the canned "Libby's Pumpkin" a few times. Spread it out on a cookie sheet and bake it for an hour (350deg?). Cool and add that to the mash. USE RICE HULLS to...

Bumping an old thread. Finally building a single stage. I don't usually have chill haze issues...so no need for the super filter ;) I am going to use this for those times when I'm taking a keg somewhere, or entering a competition. The judging public loves pretty beer!

I'm not sure I would be able to tell the difference, with all those late hops. It's cool that you are dialing in your recipe that much though. Now, are you going to do the same two batches and use FWH? Maybe switch the last 5min of hops to the mash (adjusting accordingly, of course)? LOL...

It is advised to boil longer with Pilsner malt, to drive off DMS. The lighter the kilning of the malt, the more likely it is to produce DMS is your finished beer. Pilsner malt is VERY LIGHTLY kilned, and it is always a good idea to boil a bit longer. Unless you like the cooked corn flavor in...

Yes, but it would only take a minute to pop off the RIMS coil and pop in the hop stuffed filter...

I went all gas. I'll switch to electric later on, if I feel the need. Blichmann lost out on selling me electrics this time.

The OP has not been on HBT since 2011. I was searching raw sugar cane and brewing, since I just saw a bunch in a local Mexican market. I may try using it.... If I do, I will post results.

I get that, I just didn't realize they were actually useful. Ignorance is bliss at the fifthcircle brewery! I might look into one in the future, when I have my other processes all figured out. :mug: As for the keg not sealing with low pressure, I do not have any problems with any of mine. I...

I put mine in on the gas at 50psi, and let it cool/carb for 24hrs. Usually drinkable in 24, and I drop the pressure to serving then. I was wondering what that carb stone business was all about. Seems superfluous to me, but I also can't tell the difference between 2.2 vol CO2 and 2.8.... :cross:

I have never had a problem with carbonation when bottling, just adding the appropriate amount of priming sugar. Unless you are killing or filtering your beer, you shouldn't need to add any yeast.

I haven't brewed this one again... I went all grain shortly after, and brew a different recipe every time. I will try this again with all grain and a tad more dry hop. Columbus though, I am not sure about. I brewed a Columbus heavy IPA, and it was really dank. I am pretty shy on that hop now.