Recent content by libertyman

wonderful advice. Im already four weeks into making apfelwine! Its already amazing.

I cant find the recipe and Im dying to have it. This beer is seasonal so I need to brew some, and maybee even make it better? :mug:

Im doing this the broke college way. So far, I got a bbq off craigslist and disasembled it to get the smaller burner. Now, I have looked for pictures for all-grain set ups but they lack clear instructions. Do any of you have solid advice, and also perhaps a few pictures of some great examples...

Of course you could always let the high temp do its thing and come out with a really sour Ale. I made the first one by mistake. I had so many friends who loved the beer I made my fifth batch sour on purpose. Mind you I live in Washinton and the only thing that gets that hot is the oven.

5 gal. And yes, they are now washed and sanitized well.

I went in to an "antique store" last week. I was hunting around and came across to secondary glass carbois (bad spelling) both with air locks. $30 for both of them. I purchased them with a big smile on my face. Out of curiosity, was that a steller deal? If not, im still smiling, I can now double...

So Im thinking about making a case that is capable of closing and still leting water in. With this, I could then take my bottles from sanitizing to rinsing 24 at a time. I dont have a dishwasher (I dont have room) and I dont have a keg system (room or money) so I figure massive bottle washing...

Wow, im totally making a trip up to the Naked City Brew house when you open, Im sure you will let us know.

Wow, did he actually get a permit to build, or is he doing it in a residential area. I just wanted to be able to make a few gallons to sell to a one or two taverns. I think it would be a great way to get feedback and the bars wouldnt mind having a local batch on tap. Nothing big though. I guess...

Great, thanks for the help!

I think Im lost. In order to do a partial mash do I need to have additional equipement. I was thinking I could just boil some rice seperately and then when it was done just throw it in my wort in substitution of some of the extract?

Sorry I left this post go for so long. Im in Gig Harbor WA. Im actually brewing out of a tree house. I actually requested the paperwork from the TTB (tax and trade buerough). Apperently the FDA doesnt deal with alchohol, but Im not sure if I believe that. And yes, the permiting process is...

cool. How long does a mash take. I have heard that I can just do a mash with rice that takes an hour, and then pitch in to wort. Or do I need to filter out the sediment first? Thanks for your help.

Just curiouse, is it possible to do a partial extract brew, but boil rice first and add it as part of the extract, or do I need to do an all grain? Im looking at dulling down a few sets of beers for my cheep college friends who's prefered choice of beer is pabst. Yuck... Oh, and I got an organic...

Hi all. I got into brewing not to long ago. I have made over seven batches but cant keep up with demand from family. Its legal to give your beer to family members but selling is a whole other ball game. So I have been looking into licensing. I have the State covered, but the feds requior a few...