Recent content by Manholebrewhause

Ok so I am finally moving my brewing outdoors and expanding to AG after 2 years of extract. That being said, I will need to expand beyond my current 6gal kettle. The problem I'm facing is that the propane burner I have is only 14" square. Most of the 12-15 gallon kettles are 18" or larger...

So, in other words I quit because everybody else started! (+1 if you get the Sex in the City reference)

I noticed that the reason I quit recently has not even been mentioned! I reside in Richmond Virginia where recently it was said there are 30 new homebrewers every week in this area. Mostly people trying to keep the hipster moement alive, or college students/grads still spending daddy's money...

So if I omit the roasted malt, sub in biscuit malt, and add in Munich lme, wouldn't that kill the SRM? Should I increase the black and chocolate malts to 8 oz each?

LorAnn cake oil. Blueberry. 1 dram.

Ok, so my wife has tasked me with making a blueberry stout for her birthday party, but wants it to taste like cobbler. I already make a blueberry stout, here's the recipe: 6.6lb light LME 8oz roasted malt 4oz black malt 4oz chocolate malt 1oz northern brewer S-04 Blueberry cake...

So if I do end up needing to add more yeast, it looks like the concensus here is dry yeast. Should I use it as-is or rehydrate it? Open the fermenter or just pour down airlock? Shake fermenter again or will that cause oxidation? Will dry lager yeast still produce a worthy Oktoberfest?

So I will give it 48 more hours at 56 degrees. If nothing changes I will add another 1L starter and hope for the best. Worst case scenario I dump my first attempt at a $75 batch... :(

I sure hope they wernt dead when I got them! Package was dated Dec 18. Bought it from my LHBS who kept it at 35 degrees since they got it. Was out of cooler for 10 minutes tops as I transported it to my cooler. Something must be happening though because I keep having to refill the airlock with...

So I made my first attempt at a partial mash Oktoberfest 2 days ago. Currently in temp controlled environment at 45 degrees. Made a 2L starter 24 hours prior to pitching as well using Wyeast Oktoberfest 2633. Here are my concerns: 1st: smack pack did not swell at all during the 5 hours after...

Refractomer was used for SG. Hydrometer used solely thereafter.

I did a single temp conversion mash at 155 for 90 minutes followed by mash out at 170 for 10. Correct lager yeast was WY2035. All fermentation temps should be constant. All fermenters are in digital controlled heated/cooled chest units. Starters were made 24 hours prior on stir-plate using 2...

Ok, so I just brewed my first 3 BIAB batches 3 weeks ago. Did 3 gallons of English ale (OG 1.048), and 6 gallons of Irish red (OG 1.056)that I split into 2 so I could do half as an ale and half as a lager. Did a 2 liter starter for each of the 3 gallons using S-04 for the brown and WLP004 and...