Recent content by fluketamer

tiny juicy has to be the best beer i have ever had. anyone know a clone recipe. all i can find is this: "A hazy session IPA brewed with copious amounts of flaked oats. Hopped with Mosaic, Simcoe and Cascade for a fruity and piney flavor that is cleaned up with a punch of bitterness"

how many of you out there call audibles on brewday. i find myself sometimes calling audibles. ill suddnely descide to use a different bittering hop or to change my flavor additions to whirlpool. etc. yesterday i looked at my lager which is only a few days away from packaging and thought i...

i like this alot. thanks !

it happens. dont sweat it . clean good and start over. fortunately i havent had a dumper in a while but it does hurt watching all that hard work go down the drain.

your belly ache is prolly not from the cider.

when the drain hole in the back gets clogged from gunk or ice or both it can cause water to leak in a fridge or kegerator. you can attach a piece of tubing and blow really hard through it to try to clear it or ream it out with a piece of straightened coat hanger. good luck

https://www.homebrewtalk.com/threads/how-to-prevent-channeling-in-the-mash-pipe.730764/

what amount of hops? i have fermented and served out of kegs annd never had grassy off flavors and i have kegged hopped successfully also. i am about to keg hop with 5 oz of hops in 5 gallons and am a little worried about having that amount of hops in contact for over a month.

https://www.cbsnews.com/news/costco-recall-kirkland-prosecco-unopened-bottles-shatter/

should the wort be clear going into the fermenter. i used apound of oats in a 5.5 gallon recipe and the wort looks just as clear as my lagers. i used whirlfloc and it cleared the wort up. will the hop oils bring out the haze from the oats or are the oat proteins all left in the bottom of the...

i have gotten that tang at 72 and i am not fond of it. thats why i like to keep it below 70. below 70 its very clean. almost neutral. and lager like. i would put ice jugs back in. i dont think lesss than 24 hours at 72 is going to hurt anything but i would bring it back down. i have...

these are really cool. i have never seen them before...

https://www.homebrewtalk.com/threads/pappy-s-pub-cider-award-winner.408610/ pappys will knock your socks off. most yeast will strip most of the flavor out of the juice. you can add the flavor back after fermentation is over by backsweetening with AJ. you will need to stop refermetnation...

yes removing and stirring sucks

i seem to get better efficeincy when i leave off the top plate and : 1 i stir the mash 2-3 times in the first 20 mins or so. 2 redirect the returnn flow a few times to other portions of the grain bed. i figure if i can spread it better on top of the plate maybe i wont have to stir or...