Recent content by Holycrepe

I have an Oktoberfest that has been fermenting for 2 weeks, and an Australian Lager kit that has been for 10 days. They have been fermenting at 50 degrees. A couple of questions... 1. Is bringing them up to 65 high enough? or should i go higher? 2. how fast should i raise the...

Before brewing today, i finally remembered to put the 5 gallons pre boil into the fermenting bucket to verify the marks on the side... as we have always ended up closer to 4 gallons than to 5 on our batches... Guess what? The marks were over 1" off. We were starting 1/2 gallon off...

Mermaid... the wife and I are raiding 3-4 nights a week, so your not alone :-)

I have a very overcarbed Honeyale... and what i find that if you pour it in a glass, a couple minutes later that bite dissipates....and after a few more minutes its gone. Hopefully my 2nd round of opening/recapping will lower that enough so others can drink it... most people dont like to...

We are in the process of making a Blueberry Cream Ale, and are racking it off the yeast tomorrow and going do a "second primary" by using another bucket, which will give us more headspace and make for easier adding/cleaning of the blueberries, with the only possible negative being possible...

brew your new batch, and let this was sit a couple more weeks... and i bet the flavors will be better.

I have had a negative view of SA for along time, questionable marketing back in the 90's, IIRC they got kicked out of the GABF for a couple of years due to some of their claims on winning... They also made a big deal out of freshness, but in my area you could routinely get SA beers past...

SWMBO and I picked up a bottle of that a couple of weeks ago... still on the counter waiting for a reason to chill and drink it... and i am hoping she likes it, so we can brew a Barleywine of our own :-)

that works for us at home, but to share, its not a great option.. i think i will recap a few again to see if it gets better, and then do it for the rest if it works out.

No foaming, just a heavy champagne like carbonation, they were all chilled for 48-72 hours before opening. Unfortunately, as it was our 2nd brew, my record keeping wasnt the greatest, I know the OG/FG were both right in the expected ranges of the kit. I do know that we used the full amount...

We brewed a Honeybee Ale kit from Midwest on May 2, bottled on May 14, which looking back, was probably a bit early. The sample bottles we drank along the way always seemed to be a bit bitter and hard to drink, we put that as to being the honey in the beer that needs time in the bottle...

1" round clear labels work really nice, I am using them. There is a bit that hangs over but yuo can smooth them down on to the lower parts, they arent perfect, but i like them alot. lets you use larger fonts and designs. The clear looks awesome with colored caps as well. I use a...

Keg the beers you think you will drink fast, bottle the beers that you wont.. best of both worlds. I have a Double IPA Kegged and will be kegging a Pale Ale and Apfelwein shortly. We have a Porter, Stout, Cream Ale bottled since we got the kegging set up, I will be bottling a 2nd batch of...

search around in the parking lot, you may find other coupon books discarded, or go to customer service and says you "forgot" your coupon book, my costco keeps some of those discarded books behind the counter so you can try and score a coupon out of them.. unless every member is brewin...

Its a fairly accepted terminology to call it "Extract Brewing" and "All-Grain Brewing" Extract Brewing is the gateway to AG Brewing for most brewers, if you couldn' do extract to get hooked into the process and enjoy making the beer for the lower costs/ease associated with starting with...