Recent content by JerseyBrewer

In. in. in. in.

Awesome. I guess it's time to pull out the ol' cc and buy some struts! Thanks for the feedback.

Hi. I have a erector-set based brew stand made from the galvanized L style steel from HD. However, after running it for the last 5-6 brew sessions, I'm getting some serious deflection of the support braces around where the bayou style burners are hanging - we're talking about a good 1/2" -...

I freely admit to being one of those guys that likes to sit my fat ass on the beach and guzzle a few refreshing corporate swills. Before the lynch mob starts gathering pitchforks, I'd much rather consume my own flavorful homebrew. But pulling that bottle out of the cooler and pouring a cold...

I've been thinking about this. The real problem here is information. NCM has exposed their wholesale pricing to the retail customers. In most industries, this would be highly unlikely. Imagine if you had the wholesale prices for the groceries you buy down at Acme... Frankly we have been...

Got mine...

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Thanks Jeff! We really really appreciate the effort you put into this...

Paid!

I'm in for: 1xCM‐PALE 2xBZ‐PILS 1xTF‐MOPA 1xBZ‐MUNH Thanks!

Since that was a pool filter what did you do to clean it? Your finished work looks awesome, so I assume you did a very thorough job... I'd worry about the gnarly chemicals that were previously in there. Any concerns? any off-taste in any of your beer?

I'm not selling... but, came across this while looking for 30 gal stainless pots for an upgrade to my system.. Seemed like a good enough deal to pass on to a new brewers contemplating moving up to their first full boil: http://www.louisianagifts.net/louisiana-gifts-34.html 32 quart...

Follow up: So, what we ended up doing is to fill the kettle to ~18.5 gallons and then continued to sparge off into a 5 gal bucket for the remaining 2-3 gallons. Then we carefully added the 2-3 gallons of wort to the kettle over the course of the 90 minute boil. This method worked just fine -...

Once that wort chilled down to around 100, it would have been ripe for all kinds of beasties to get in there... wild yeast, bacteria. I'm thinking that if you just pitch at this point, you're going to end up with a sour. Probably not what you want. I'd consider diluting it down to the gravity...

There's no problem with this.... Very common method for small breweries that have a boil kettle that is much smaller than the fermenter... I'd only be wary of 2 things: 1) possible contamination and possibly oxygen issues if the there is a long lag between the start of the first fermentation...