Recent content by Jmkunis

Filtering at that stage can lead to oxygenation, I wouldn't recommend it. Pellet hops will generally dissolve then settle to the bottom of the fermenter as sludge, so just siphon the beer slowly when you rerack from about 1-2 inches above the bottom of the fermenter to leave the sludge.

I've got a CFC for chilling, a hydrometer, and a hydraulic crane for lifting, so it looks like with that setup, a spare thermometer, and a grain mill I'll be good to go! Thanks for the advice, I'll let you guys know how it goes.

Just summarize the process to them. Everything you use when brewing is, presumably, sterilized using Starsan/iodophor/etc. Plus the wort itself is boiled, which kills any microorganisms there. Beer is safer than sushi you eat at a restaurant, or even licking the spatula after making cookie dough.

I currently have a setup for doing 10 gallon extract batches, which I have been splitting with a friend. For my birthday this year, my dad is giving me the money to upgrade to all grain. Since I am using a keggle to boil and a normal 15.5gal Sanke keg to ferment, I was thinking of doing 12...

Wow, that's exactly what I was looking for! Thanks! I'll have to give it a shot.

Not to mention it's an IPA. Even with the extract kits, there is sometimes some hop particulate that makes its way into the cans. You may be seeing bits of that floating on top, too.

I have a large fig tree in my yard that produces WAY more figs than I have any real use for. I've never tried making wine before (although I brew beer fairly often) and I am thinking this may be a reasonable use for all those extra figs. Anyone know any good recipes/tips for a first timer?

Hello there! About me: I'm a homebrewer from Georgia. Picked up the habit from some fraternity brothers in college. I've been brewing on and off for about 4 years now. Timed my first Mr. Beer batch to be finished on my 21st birthday, and I haven't looked back since. I've been brewing...