Recent content by LeafCutter

Yeaaaah, you are right. I am definitely looking. I do not speak French yet and chemicals in an unknown language is a bit intimidating.. I am just in a pinch right now.

Thanks, but this is not helpful to the question... It actually is a perfectly fine non rinse sanitizer. My question is if colorant (E 150c to be exact) would have any influence on the performance of the homemade sanitizer.. My guess is no, but I was hoping someone who has experience or knowledge...

I just moved to switzerland and I dont have access to sanatizing products like star san. However, I was going to create my own non-rinse sanatizer with the 1oz bleach, 1oz vinegar and 5 gallons water. My problem is, the cheap white vinegar I am familiar with in the US is called table vinegar and...

When do you add the black pepper? At the end with other spices? Thanks for the IBU tip too.

I previously made a saison that was really tasty and my non beer friends would throw them back.. To me it was lacking a little body and that "wow" factor. I'm stilling looking for a nice easy drinker for the Texas heat. So, here are the two recipes (both 6 gallon batches), what do you think...

http://www.flickr.com/photos/mweitekamp/8494294078/in/photostream

15 gallons of brown ale. This is 2 weeks in the barrel and now I see a white powdery/film on top of the beer.. It tastes and smells fine... but I dont have a clue of what it is so I won't be drinking too much more.. I scooped off a little piece with a spoon. The little patches look like white...

Yes its flat. Im using a 1 inch right now and its getting the job done. Nt sure what different sizes will do for me... i have a nice vortex with this one.

Actually it doesn't. A wide surface area helps distribute the weight perfectly. However a half gallon jug(about half the size on the bottom) and a 2liter starter might be a different story. I think im stuck using the gallon but whatever...

My homemade stir plate. Pretty pleased with the results. Didn't cost me 1 cent, so that makes it even better. Just thought I'd share... Specs, for what its worth: Phone Box, Old phone charger, Old PC fan, HDD magnet from same PC, hot glue gun replaced my need for any screws, washers...

Part I: I need to keep a bourbon barrel wet because I won't have a chance to brew for a week or so. It's currently dry and has been for about 1 month. It was emptied in November after sitting 2 years with bourbon in it. Should I just leave it until I fill it with beer, maybe late January? Or...

Thanks for the support!

New Years Eve Party... OG: 1.045 pitched us-05 (rehydrated) onto 4 gallons. Fermenting temps have raised 2 degrees every other day.. started at 58, 60, 62... 6 days in. I never rush things... but is this something to say could be good in 2 weeks? +/- 1 or two days for force carbing..I also...

Maybe there is already a name for this... but I'm just curious... what everyone thinks... 25% 2row 25% Maris 25% Vienna 25% Munich I've done SMaSH beers (actually love Vienna/Saaz combo), but what will be the results of this? The only thing I would want to add would be some crystal...

This was my exact question when I first heard about these guys doing this. They pretty much said "who cares" leave it overnight and pitch in the morning. Or if you had an early brewday pitch before bed. I've had equal success with both. Come to think of it, when I wake up its always well...