Recent content by ku5e

I have used McCormick's extract 2oz, I have used fresh leaves muddled, and I have used the chopped leaves you get from Northern. The extract the most flavor, while the muddled leaves give the best flavor.

Newsman, I would rather bolster the alcohol content along with the mouth feel. Just a personal preference I guess.

I am not shilling for FF at all. I am just posting my opinion. What irks me is people relying on bubbles instead of science. And this issue would not exist if they relied on the tools of our trade.

I still think you guys are over thinking this. I use it without the gasket. It is not needed. Stop relying on bubbles to confirm fermentation and start using your hydrometers. Have you ever made grape bottle wine. You add 1 cup of granulated sugar, the loosely replace the cap. 2 weeks later...

Not so sure that is a real issue. Or at least not a terminal issue. If those threads break, you could drill the hole out a little and use a but and an o-ring to secure the thermowell.

That's not a bad setup. Good idea with the concrete forms. However, I would worry about the thermowell. It looks like it is laying on the edge of the form. I fear any pressure on it will ultimately cause a failure at that point and it might start leaking there. You might want to make sure it is...

I have an idea for you then. A weekend project to save you some heavy lifting and a possible hernia. Make this stand and put it on caters. http://bit.ly/1xcQWGw This way you can bottle, ferment, and swap without having to loft 50 pounds of awkwardness. If you go to rebelhill's response on this...

Always us SG. It's just good brewing!

Ahhhh

Sure you can do that, but then why are you using a FastFerment? You wouldn't be doing a two stage fermentation, just a long primary. Your beer would be sitting on trub and dead yeast for the whole time. At that point save your money and stick to buckets. The purpose of the FF is to be able to...

The only solution I have been able to come up with to remedy the huge bubble trickling through my beer, is to use the sampling port I added to draw enough beer into the sterilized, new ball, to fill it up. This way when I open the valve very little air goes through the beer. As an additional...

Its not a cutsie attempt at anything. Its a serious attempt at addressing the incredible fascination the home brewers of this world have with bubbles, regardless of the FF problem.

Its not a cutsie attempt at anything. Its a serious attempt at addressing the incredible fascination the home brewers of this world have with bubbles, regardless of the FF problem.

The apparent gasket issue you all are stressing over is not a big deal in the long run. If you follow my logic you will agree. When you set your wort to ferment and pitch your yeast, the yeast will go to work. They eat sugar, pee alcohol, and fart CO2 (OK I tried to make a funny, but you get...

Made it It is delicious. The only thing missing is a little mouth feel. I would like it a little more creamy. Next time I make it I will be adding 1 lb of flaked wheat, to see if it creams up a little more. Other than that, it was very good. Revised Recipe Recipe: Girly Stout...