Recent content by foodplusbeer

I agree with the previous 2 comments... they're probably going to explode, check them often enough and if you get to a point where you're satisfied with the carbonation I would pasteurize to be safe. If not, keep testing for gushers. For what its worth, I made a sour stout once...

So 2 years later, is there a result?

How do you maintain the temp in your mashtun? Do you have an HERMS in the HLT? Also, is the bottom left blue button on the panel a slot for a second pump?

I brew a 10% RIS every year (with S05) and haven't had any issues bottle carbonating until this past year... The bottle's have finally carbed, but it took over 6 months. I think these summer temps finally got the yeast moving. But I let my RIS bulk age for 6 months prior to bottling, so there...

I was more just curious than anything. I guess for the barrel house concept to be effective you'd need to assume that your contract brewer had beer production capacity, but not fermentation capacity or storage space (probably more common than you think - takes hours to make the wort, weeks to...

Here's an odd legal scenario I've been pondering lately, wondering what your thoughts are... From what I understand, wort is legally considered beer when the yeast is pitched. So let's say you contract with a brewery and purchase "beer" the moment the yeast is pitched. Could you finish...

the bugs will carbonate your beer, just might take a little longer...

I don't see why you'd BIAB in this. You can't apply direct heat to it so you'd either have to install a heating element or just drain it and transfer to a boil kettle, which defeats the purpose of the BIAB.

I went with 2oz of Centennial in 11 gallons of beer. Not a ton of dry hops, but the flavor compliments the overall beer quite well. I get a a subtle but nice spicy, grassy, flowery hop aroma with a hint of citrus (like light lemon or orange). Really happy with the result.

I should have clarified, I didn't plan on dry hopping with saaz. Was instead trying to dry hop with something else to compliment it. I do like hallertau or tettnang as classic combos, but was looking for a little more intrigue. I do like the idea of simcoe to go with the spice/earthiness...

I just brewed this Saison and was thinking about dry-hopping it. I really like Boulevard's Tank 7, which features both Amarillo and Citra. What do you think will pair well with Saaz? I was thinking Centennial. Any thoughts or suggestions? 12 gallon OG: 1.050 YEAST: Wyeast 3711 / French...

Soak the habanero in vodka for a couple weeks, then just add the liquid prior to bottling/kegging. The alcohol will extract the flavor/heat. I do this all the time to make habanero bitters. Then you can does it easily to get to the desired heat level. Figure out the correct dosing by using a...

If you don't get enough bitterness you can always make a hop tea and add post-fermentation.

Agree with all of you. So we've got: 2 Temp Controllers 1 Outlet Splitter 1 Heating Pad Plug Controller 1 into wall Plug Controller 2 into Controller 1. Plug Splitter into controller 2. Plug Heating Pad and A/C Unit into Splitter Controller 1 sensor goes to AC Fins Heating Pad goes to AC...

I like the idea of the coolbot (http://storeitcold.com/), but the price is ridiculous. It's $315 for a device that essentially turns an A/C unit on and off. The way I understand it, this device tricks your A/C unit to thinking it's hotter than it really is, to essentially bypass the the lower...