Recent content by johnp

Op: unless you have a major major infestation, i doubt they could eat enough to make a noticeable dent in efficiency, but that's a complete assumption. I have a similar situation so I'll add on to this recent thread instead of starting my own. I just brewed my first batch in exactly a year. :(...

I had this happen and I'm wondering if the batch is still safe to drink or is it a total loss?

Exactly! I forgot to mention that. This would really only work for something pretty unique.

I'm raising this thread from the dead to ask an add-on question. Let's say as a homebrewer I come up with a great recipe and the head brewer for a commercial brewery tastes my beer and wants to buy my recipe from me. What options for sale of the recipe do I have? I guess I could sell the...

Looks really tasty, how does the malt profile compare to the original? Did you come up with this recipe yourself?

HOLY COW! Finally an answer to a question I posted a year ago. As long as I have it wired like a dryer outlet (its wired to a 2 pole, 30A breaker), I can use this existing wiring for my planned system. Every one in that thread was telling me the bare was a ground, nobody mentioned an un-shielded...

Seems to me the majority of beers need a yeast starter. Wouldn't this avoid having to make as many starters? Maybe they're trying to keep costs down, but I'd be willing to pay more to not have to make a starter. There are some beers that don't need a yeast starter, and maybe it wouldn't be...

Correct!

Many consider 3 weeks at 70 degrees to be the minimum amount of time for bottle conditioning. Take them out of the fridge for a couple more weeks and if that doesn't work, keg carefully. In the future, try putting just one in the fridge to test. If its not carbed, just let the rest continue...

Unfortunately fermenting a lager at 75-80F will probably effect the flavor negatively.... Also lagers tend to be 'lagered' for a couple months before consuming. On another note: beautiful photography.

Good to know - thank you.

I've never heard of fermentation temps causing hangovers - but I'm not an expert. Temp control is normally used to prevent off favors. Proper fermentation temp varies from yeast to yeast but yes, 16-20C tends to be the average. If you don't have access to a fermentation chamber, One cheap and...

I started with a 7.5 gal aluminum pot. It worked but I got sick of having to watch it like a hawk to avoid boil overs, so I upgraded to a 10 gallon stainless and it was worth very penny. Like mentioned earlier, if your going to full boils you'll most likely need to get a burner, as the stove...

It's not doomed. Just measure the volume of your first runnings, and sparge with whatever is needed to bring you to your anticipated preboil volume.

congrats, looks great! Cheers.