Recent content by ian-atx

If one was interested in buying a container like that, where would be the best place to get one? Restaurant supply? I am thinking not even for beer reasons, but to actually chill hot soups and stuff. Let us know how it works.

Another plug for thermapen. I have used taylor and other instant type thermo's and while nice, just don't measure to the thermapen. Plus that thing is great for general kitchen use if you cook a lot.

I have never been, but have heard really great things about http://www.captainlawrencebrewing.com , in pleasantville ny. Seems like an pretty cool spot.

Don't fret over the krausen. Before letting it sit for 3 weeks, I would check the gravity real quick so you know where the beer is actually at. The beer is most likely done fermenting or in final stages. You pitched an 11.5g bag of us05 on a 3 gallon batch of beer, which according to the...

username: ianofatx

the amount of yeast you are pitching from a 11.5 gram packet of dry yeast is more (roughly twice I think) than what you are pitching from an activator pack (or whitelabs vial). use the yeast pitch rate calculator on mrmalty.com to know how much yeast to pitch. EDIT:wow, missed the conversation...

I brewed probably 4 partial mash kits in the span of 2 months (or extract with steeping grain) then moved to all grain. I figured for a tiny bit more equipment cost (a cooler and manifold, already was using a turkey fryer and full boil) I could get the full experience.

I like crystal malt in all of its forms, although there are a lot of people that use too much or lean on them as a crutch. Just like a lot of things, when used properly they are great.

The fuggles dry hop is a bit odd, especially after all of the more american ipa style hop additions during the brew. Is there anything that you are looking for? A flavor that is lacking or something you don't want to taste? If it were me, I would simplify the grainbill...like someone else...

I would probably do the same thing with the 1968.

Either would work really well. 1968 usually will have less attenuation and leave you with a sweeter/maltier beer, which (to me) can be good in porters. Also will have some fruity esters depending on how hot/cold you ferment. 1272 would be equally good, won't dry out the beer like 1056, so you...

Don't believe the hype, beer can stay in primary for longer than 2/3 weeks without issue. A lot of people around here do not use secondary, leave the beer in primary for 4 or so weeks and keg/bottle from there. Usually the only time I secondary is if I plan on dry hopping or I need to free up...

Bump up your mash temps and also verify that the thermometer you're using is accurate. Also verify that the mash tun you have maintains the temp and isn't losing temp (Especially with lower grainbill brews that may not have quite the thermal mass).

I bought a 2 keg setup from kegconnection.com and one of the kegs would not hold pressure (even hitting it with 40psi, wouldn't seat)...turned out the opening was pretty mangled. I sent them an email about the situation and without hesitation they shipped another keg (sans lid) out. Great...

Doing 2 brews at the same time on Saturday... 5 gallon of barley wine 5 gallon of all brett pale ale