Recent content by JStutz82

Thanks for the response guys! Ya I keep re-reading the article and I'm pretty sure I'm reading it right. You do make a brett and lacto starter but it says to be done the same day as the brew day off off some extra wort so its only going for 24 hrs tops. Its funny because the article even...

So I just got done reading the May/June issue of BYO and the suggestion in there for a Berliner Weisse is to pitch the saccharomyces at 60F first and let go for a day and then to pitch Brett and Lacto and leave at 60F for 3-4 weeks then bottle....Any thoughts on this? Seems backwards from...

Hey there I just got here myself at the beginning of March, I came from Incirlik Turkey. I have all my gear here but have also had problems finding ingredients. Looks like ill be ordering.:drunk:

Im In!!!!!

I'm in!! :drunk:

I am in!!! :ban:

I love me some stainless!!!:mug:

Depends on the fridge... My top freezer fridge ran off only one thermostat that controlled the freezer end and then it blew the cold from the freezer to the fridge side creating a bit of a higher temp in the fridge section. So if i set the freezer to run at fridge temp my fridge part would be 20...

I'm in!!!

Thanks for the info! Always gotta love something that supports our Troops/families!!! Even better when it is beer and baseball related!!! :mug: Cheers to all our Heroes!

Go to your local homebrew shop and go see. Most shops have a beginners setup for around 100 bucks or less that have everything you need to make good beer your first time. The ingredients they will give you and the instruction they should give you will be much better than a Mr. Beer kit. Its a...

I believe your looking for something like this in the picture. that is my Y splitter that I use to run separate lines. If i remember right I think I got this from MicroMatic but I'm sure its probably a fairly common piece and can be found at most places. Hope this...

I think everyone that has been brewing for some time has made this mistake at some point. While there is a possibility that something could have gotten in Im sure its fine. I have dropped countless things into my fermenter after cooling my wort and have never had an infection from it.:mug:

KEG! if you dive into the many threads on cider making if you want to bottle you have to kill off the yeast and if this is not properly done, if you plan on back sweetening, you will have bottle bombs. By kegging you can force carb and keep it cold enough that the yeast will not eat the newly...

The things that can happen while a beer is fermenting can look pretty gnarly sometimes. Just let it do its thing and wait until its done. The taste will answer your question! Cheers!