Recent content by huskermn

Another update: I checked the gravity this morning and it's now at 1.017, so it's just about there. So that was about three and a half days at 65. Tastes kind of funky, but in a good way I think.

An update: Fermentation has started with my 1554 clone using Bohemian Lager yeast. It took about 18 hours--a bit longer than usual for me. My temperature is about 65 for it.

I made this recipe yesterday, 12-29. I used the Bohemian Lager yeast, like the BYO article said to do. I have it fermenting at about 65, but no real sign of activity yet.

I have a dual regulator with two kegs attached to one regulator and the other has no keg attached right now. The dial on that regulator reads 0. The problem is that when I attach a hose and without even turning on the gas, the dial shoots up, which would suggest a leak. I put the keg connector...

I just used a 75 gph pump today submerged in ice water to cool my wort. It seemed to work well, though I wouldn't really be able to say it works just as good as a bigger one. But I cooled 5.5 gallons to 68 degrees. A few weeks ago, before the pump, all I could muster was 82. So, for $15.00 it...

The tap is a bit flimsy, but the bottle is easy to clean and use and is very lightweight. Price Payed: $45.00 Recommended? Yes

The tap is a bit flimsy, but the bottle is easy to clean and use and is very lightweight. Price Payed: $45.00 Recommended? Yes

After reading up on efficiency and using a variety of calculators available online, I've found a difference about 12% for the batch I did yesterday, ranging from 64-76%. Since the calculators do not include the exact type of grain I used, I had to guess a bit on which listed grain was close...

The rabbits in the yard sure enjoy the spent grains.

Label for my IPA beers.

Label for any of my stout beers.

Label for any of my pale ales.

Label for my American Amber Ale beers.

Label for any of my bitter beers.