Recent content by Keiff

All generally the same, but with different content...

5.5 gal of Graf 4.5 gal of Cider 5.5 gal of JD Brown Ale (January Dregs, all my leftover ingredients from 2016)

I'm in Clear Lake and would have no issue with the shortish drive (I'd take the beltway) to check out whatever you happen to still have available...

"Meld" Knob This should come in handy for those of us that are steeping grains with extract or using BIAB approaches. Might even be useful for some all-grain setups (I am but a grasshopper and have yet to make this leap).

Thom Yum! I look forward to your report on the result! I love some Thai food.

The sanitizer was minimal iodophor solution, but yes, I agree. I don't feel very good about dumping it in my beer. I've got the blowoff under control. Made an emergency run to the drugstore last night and got some infant gas remedy. I now have that insurance for future issues. I also placed the...

Fortunately, most of the "goop" stuck to the interior of the tube or settled in the bottom of the blowoff vessel. I would be able to decant enough of the wort back into the primary without disturbing/adding blowoff solids back into the mix.

Long story short, I made a batch of smooth ale and ended up with about 5.75 gallons of higher grav wort (1.080) in a 6.5 gallon fermenter. I knew I'd probably have some blowoff pitching Wyeast 1084 at 70° so I installed a 1 1/4" blowoff tube right out of the gate which dumped into a 1 gallon jug...

So... I recently discovered that a friend's father used to make his own wine back in his youth and is selling all his old carboys. These were only ever used for wine. Figuring that I could always use extra fermenters, I snatched up all 5 of his 5-gallons for $100 flat, OXYed them, scoured off...

Good day everyone, Having a few batches of beer under my belt, I started my first batch of cider about a month ago. I made about 6 gallons using Whole Foods cider. I used an English ale yeast, White Labs 005 (OG 1.066). I got vigorous fermentation at 24 hours that lasted 4 days and then...

If you have a bottling bucket lying around, you could blend it with the other 2 and reduce the "SBV" lol....

Chud is a better sounding term but If you grew up in the 80's, it might mean something else entirely... C.H.U.D. - Cannibalistic Humanoid Underground Dwellers... Lol...

Looms great!... Get me registered!

Thanks for the suggestions folks. Unfortunately, I'm in Houston. Swamp coolers don't really work too well with humidity above 70%. I did drop it into my bottling bucket filled with cold tap water. Hopefully that will slow things down a tad. The yeast's stated temp range is 60-72°.

Good evening all! I'm kind of in a bad spot. I brewed a 5.5 gallon batch of partial grain blonde ale last night (my second, with only 3 previous batches under my belt) and put it into a 6 gallon fermenter. The only thing I did differently was aerate the hell out of the wort and used a Wyeast...