Recent content by kmckiou

Check out Chicago Brew Werks (www.chicagobrewwerks.com). I buy all my supplies there. Really good selection of supplies and service. A side benefit is you can sample their beer while you are in the shop.

I don't often say this about craft beer...in fact I never remember saying this...but, this Kirkland craft beer is crap. It is bitter, flavorless barley water. I made better beer than this in my first couple months of home brewing.

It doesn't look infected at all. Saison yeast does have a barnyard funky smell which is quite desirable. When the SG stops dropping - probably less than 1.005 - keg/bottle and enjoy

That, sir, is a really good idea. You can go to the hardware store and purchase a barbed male hose fitting for your chiller hose attachment - also the hose and clamps you will need.

Count me in

Put 4 or 5 coats of polyurethane on your bottle drying rack. That should solve sanitation issues

The exBeerment convinces me. I was sure I had oxidized a batch a long time ago, but, after reading that, I am convinced it must have been something else.

I agree. Evidently even my worst batch became reasonable. I drink all my mistakes. Age it and figure out how to save it.

I have a SS scrubby over my BK outlet and then run the hot wort through a hop - back (Hop Rocket) on the way to a plate chiller. Works great for filtering all the trub.

Drop flaked oats. Should be very dry finish. End of boil add 2 oz spice mix. 40% lemon peel, 20% each coriander, black pepper seeds and ginger root. With 3711 it should have a FG less than 1.005. Ferment at 76 degrees F.

Not necessary to dry hop

Rye is ok as is.

Ibu should be around 25. Best yeast I have found is wyeast 3711

+ 5 gal Saison 43,587 + 5 = 43,592

Count me in!