Recent content by HolyGhostBrew

Hey Guys, Just uploaded my first video to you tube. I converted a fridge/freezer into a fermentation chamber using a Love Dual Stage Controller. I figured i would record it so that anyone wanting to do this same project can see what it entails. Hope You Enjoy!

mUST fIND rOOM!

Im really getting into sours...this seems like a good one to get my feet wet! I think ill do a 10 gallon batch with the other 5 gallons mixed in with roeselare blend... Let you know in couple years how it turns out. Haha

Thanks for clearing that up....i wasnt sure if it affected the glycol if it were pressure cooked.

I came across another board that had some links for a How-to video on starting a small scale brewery with homemade/converted components. Quality is not that great but the content is pretty good. enjoy http://www.vonnieda.org/frankenbrew/frankenbrew.avi

great Thread.....one question, do you pressure cook the water/glycol mix before you mix it with the yeast?

Brewing this one up today...got a couple tips from Gordon Strong's new book that i plan on testing out today. i'll let ya'll know how it comes out! Smokey the Porter 12-B Robust Porter Author: Holy Ghost Brew Date: 2/23/2011 Size: 5.5*gal Efficiency: 75.0% Attenuation: 76.6% Calories...

that's what i figured... thanks for the reply

I was just wondering if you take into account the dead space under the false bottom when calculating your grain to grist ratio.

yeah....i went with JZ's brewing recommendations for witbier. Hopefully it is worth the extra effort

Just kegged and sampled my black IPA recipe. This is the first all grain recipe i came up with. Turned out amazing...balanced, slight roasty, caramel Flavoring with a balanced hop profile! "Dark Is The Night" Black IPA 14-B American IPA Author: Holy Ghost Brew Date: 2/23/2011 Size...

brewed this recipe yesterday. I did add some chamomile and .25 lbs of victory malt. My efficiency came out a little High at 85% with an OG of 1.052 (I'm thinking it was the 2 step Mash with lots of stirring). I'll let you know how it taste!!!! "La Flama Blanca" Belgian Witbier 16-A...

Ive ran a couple batches with my new system and have had some issues with slow flows out of my mas tun...i'm using a false bottom in a keggle and im not sure if i should run a slow speed recirc or a high speed? Im also getting about 70% efficiency, should i run a constant recirc mash or...

Here are a couple more pictures...The control panel is almost finished, just need the flanged receptacles to get here! Also the burners are working great! should be cutting the ribbon here in the next couple weeks!

two reasons...I didn't want the heat transfer from the burners affecting the temperatures of the other kettles , and also we powder coated it so i didn't want the outside frames to get to hot from the burners. The only areas that should be getting a lot of heat we painted with a high temp ceramic.