Recent content by lostfish

I will definitely keep the Ferrari in mind down the road, unfortunately if I spend another cent on brewing equipment my wife will sh*t a brick. Looks like the Colonna for a while.

Thank you I'll give it a go first thing tomorrow!

I've tried SLO Brewer's technique as well...the cork just doesn't push through the funnel at all.

The Colonna capper/corker.

What are the tricks? I have had to dig all of my test corks out with a knife after lodging them halfway in the corker. Tried the byo method to no avail, the corker doesn't push the cork out the rest of the way, and prying the bottle from the bottom only dislodges the cork and leaves me with an...

Just brewed my first Trois IPA. OG 1.064 down to 1.023 5 days after pitching, 2oz Colombus @ 60, 1oz Nelson @ whirlpool, 1oz going dry hop and 1oz in the keg. Already getting crazy tropical fruit/white wine type aromas, and at ~75 IBUs the bitterness is very subdued as of now. Can't wait to...

Hey all, I have been aging a 12% RIS for six months and am ready to bottle it up now, and was wondering if anyone has any tips for re-yeasting this bad boy. For my options I have US-05, WLP San Diego Super, and Red Star Pastuer Champagne...not sure which one to use as far as alcohol...

Hard to tell but I'd say no less than 100 degrees. FedEx was horrible this go around. I have no worries waiting months if I have to :) Thanks for the reply.

So I just got my Brett in the mail today after 5 days of shipping in HOT weather. I ordered it for the purpose of bottle conditioning some beers, so high cell count doesn't really matter to me, I just want to know if there are still viable yeast in the vial. Should I make a starter for a week...

Yeah I figured Gabe, just trying to convince myself otherwise I guess. I think a batch of vinegar is in the works :( Thanks guys.

Hey all, I just sampled a 5 month old Belgian Dark Strong I brewed that ended up strangely at 1.002. It is hard to discern any flavor other than hot alcohol. I was thinking of adding maltodextrin to boost body on this puppy but was concerned about the effects of doing that. Then I thought...

This was 4th gen yeast and it took my 1.090 quad down to 1.002! Was hoping to drink this beer soon but after the sample I just took it looks like I'll aging this one for a loooooooong time.

Haha. That kid used to be me. It's going to be tough dealing with this 70 degree weather here today, not sure what to do with myself...

Agreed. Separate anything plastic. I think kegs are fine to swap back and forth as long as you replace the gaskets/tubing each time, or use one dedicated like you mentioned. As for fermentation, I ferment my wilds and clean beers in a chest freezer next to each other and have had zero issues...

Any reason not to let the goats/sheep rummage through the hop field and eat all of the weeds/lower leaves of the plants? Seems like a backsaver.