Recent content by Granite03

I’m in the UK right now and am looking for some recipes of my favorites thus far: Shepherd Neame’s Master and Fullers’ HSB. My favorite from last year was Corncrake.

These leaks are so annoying. I had some and got really tired of refilling tanks… so I installed a gas blender. It looks like one of the old medical types where the ball rises in the site glass when there is flow. It works well with all but the smallest leaks. I also made a bubble meter with...

With a 3.8% ABV I wanted better body. Mash temp was 155. It could be that BeerSmith was off, but I don’t think they make up yeast attenuation. It fermented in SS chronical fermenters at 68F with glycol cooling. I need a yeast that is predictable.

No, it went like clockwork until the clock kept running with this yeast.

I think I'm done with Mangrove Jacks yeast. I designed an ordinary bitter with Beersmith and used M36 Liberty Bell as it was the most appropriate my HBS had in stock. It was designed to be 3.8% ABV with a FG of 1.012. It finished at 1.006, jacking my ABV much higher than planned and making it...

No, I gave up and ordered the Grainfather version. I spent too much time trying to save a few dollars on the Anvil version.

So I’ve been fighting CO2 leaks for a while. It was not so bad to refill tanks due to a slow leak until I put in nitrogen blending. Losing a nitrogen tank gets expensive. I have gas lines all over my cellar to different stations and have manifolds below manifolds, so a lot of places to soap...

Yeah I just did a Maibock with this yeast at 53F and got green apple.

Same problem for me

Basic brewing has a podcast episode from a few years ago that got me started with mushrooms.

The one recipe that I’ve gotten the most compliments on in the past 29 years has mushrooms in it. I don’t take a chance with the wild ones but buy a mix at the store.

When you say automate your brewery, is that hot side, cold side or both?

I had a chest freezer for about 5 years with glycol in the bottom well that fed my draft taps and conical fermenters. It worked great for its purpose, though cold crashing stretched it a bit. It was also my hop storage in the top bins. In March with COVID-19 kicking off I just let it run to...

I've brewed twice for my daughters' weddings in the past year and a half. I'll pass along what I did. We had the bars stocked with Stella and Heineken Light, wine varieties and liquor for over 200 people. With that as a starter, I wanted some separation from the bottled lager beer. Listen...

I started brewing in 1992 with extracts on the stove top and glass carboys in the coolest part of the house before bottling. Now I’m brewing in Grainfathers that pump into glycol cooled SS conicals monitored with Tilts on Pi’s going into kegs. To answer the question: Starting over I would first...