Recent content by Lochmiel2003

Thanks for your suggestions, and Bobby M thanks for the "All Grain Primer" and letting me know I don't need to spend a ridiculous amount of money on starting out. I just purchased Palmer's book and I look forward to it. Thanks again.

I was wondering if anybody knew of a good book for a guy interested in all-grain brewing. I've been brewing extract batches for the last year and want to learn more about this method. Thanks.

Thanks, I appreciate the answer. I'm in Minnesota...it gets below zero easy...I think I'll let them go outside, see what happens

Hey all. Will it be okay to leave my potted hop plant outside all winter? I know that it's okay if it's in the ground, but I wonder if the roots go past the frostline to survive. Thanks!

Thanks for the suggestions....I like both ideas; 1) storing some bottles for a long time and 2) mixing a new brew in to the super malty brew. I have a couple batches of the stuff, so it's nice to have some ideas to play around with. Good people here.

I thought I would try and push the alcohol limit in a couple of my last batches, but after tasting them, I realized I had something more comparable to malt liquor. I know it's beer and all that, but they are not such pleasant beers to drink at 12% and poorly balanced. The question to you all...

thank you, that is the answer i was looking for. There is no recipe to tweak, I am just a new and curious homebrewer. Revvy I read your blogs and appreciate the insight. Good call, I won't be adding more ingredients...like i said, just a curiosity i had.

so what if I added more fermentables or yeast than what a recipe calls for on brew day?

Will adding more yeast and perhaps more sugar (suggestions on what to add, anyone?) after the primary fermentation increase alcohol content or just ruin my beer? I would like to hear other stories if anyone has tried this and what the results were. Thanks.

Curious to see what others do to maintain a lower temperature during fermentation... My basement is usually around 68-70...any suggestions on how to create an environment (cost effective) for a 60 degree ferment??

appreciate the link.

I am thinking about my next batch, and want to try to build my own 'kit' - as opposed to buyinh a pre-packed recipe. Is anyone familiar with the Rogue Ale and what goes into it?? I want to try my own recipe but also don't want to brew a low quality batch. Any suggestions would be very much...

Thanks for the quick reply. I did rig up the device you had pictured, and I did see a bubble come up so I assume fermentation is happening again. I am afraid that too much oxygen got into the batch before I could get things under control again. Either way, I am going to let it go for the two...

Two more things... What is krauzen and what is a 'rhino fart'???

First time brewer. I have the almost identical situation as luckylindy345 (pitched yeast into warm wort), except i didn't catch the overflow and woke up this morning to see my airlock exploded off and crusted (like sugar) bevarage around the airlock. Checked OG ( great link by the way, Revvy)...