Recent content by joebagodonuts

I don't know if its the right area, but you have to check out Oak Tree Buy Rite. Great selection. http://beeradvocate.com/forum/read/1474658

Tomorrow night! Kick ass! Sam C. - love him or hate him, he is bringing beer to a new level every day. Now it's on mainstream TV.

Is that true? You can't even talk about distilling? That's one weird law. It doesn't sound right - it's the act of distilling, (without a license), that's illegal, not talking about it - right?

This is awesome.

I don't know what it is but it looks gross.

I would clean it before running star san through it. Remember star san is just a sanitizer - not a cleaner. However - tubing is so cheap - i would really just get a new tube.

Have you tried Palmer's book - or brew strong? I'd bet there's a decent brew strong pod cast dedicated just to bottle conditioning.

OK - I'm just trying to figure out where the 3 days comes from. You make a good point though - 'the yeast have their own schedule' - the conditions of the yeast after the initial fermentation is what's important here. - anyway - after writing this - i do remember hearing someone who bottle...

The longer it ferments - the more gas is in the bottle. Are you saying that you've reached the peak after 3 days and no more gas will be produced - and if you've made it past that then you're OK? If so - I'm not sure that logic is correct.

I can't imagine drinking it without it being carbonated. Perhaps if it was a strong barleywine I would be OK with it - but this is a brown ale. I would make sure you purge the keg of oxygen though and keep it under pressure. A quick shot of CO2 won't do that. You'll still get oxygenation. In...

I know that this is an old thread - but I have to back up Revvy on this one. Keep your boil times the same. You boil for more than just hop utilization and sterilization. It's a very important part of the process. You need to think about maillard reaction, condensing and concentrating sugars...

holy crap. That's a good one.

I have been only doing 2 and 3 gallon batches for the last couple of months. I find it a lot easier - especially with high gravity beers. I don't have to worry about the size of my equipment. As for scaling down the recipes: I use BrewTarget and have that scale it down for me. 1/2 gallon...

I happen to be friends with a guy who owns a succesful brewery (that I won't mention so I won't be accused of name-dropping). He only makes safe beers. They have to be right in the style sheet - I happen to find them bland and I don't drink his beers (I'd never tell him this) - Michael Jackson...