Recent content by mcshaw16

Thermapen instant read thermometer from thermoworks:D

A few of my favorites for Massachusetts: The New World Tavern, Plymouth, MA- http://thenewworldtavern.com/ Driftwood Public House, Plymouth, MA - http://www.driftwoodpublickhouse.com/beer.html British Beer Company, Plymouth, +12 other locations throughout MA-...

Did you stir after topping to 5 gallons with water? If not, that's likely the cause for the low OG reading.

Yes, the epoxy top came out great, practically flawless. I was pretty nervous about doing it, mostly concerned with leaks and air bubbles. But I sealed any seams with a little bit of wood glue, which worked great. Once poured and spread with a squeegee, a light touch with a blow torch took care...

Thanks. Yes I made whole thing myself, including the bar top. The top is two layers of 3/4" oak plywood. I wanted to make a sort of tribute to good friends and family so the top is spread with lots of old and new pictures of friends and family, then poured with a self levelling 2 part epoxy...

I made a belgian dubbel about a year ago, your recipe looks similar and sounds good. I have never used carafoam, .25 lb should do the trick though from what I understand. Flaked barley works well for increasing head retention as well. I let my dubbel age 6 months in the bottle before trying...

I made the decision to switch to all grain this year using this method, thanks for all the great info! I had to upgrade to a bigger pot and propane burner, while I was at it, fitted my new pot with a whirlpool pickup, ball vavle, thermometer, and gauge glass. As of right now, planning to use a...

Thanks! Yes sir, that's where I will be! Go Pats!

Took 6 months from start to finish, but finally complete! :tank:

-Transition to all-grain -Brew more than I did this year (only 8 batch so far but may squeeze in one more before the 31st) -Make an oktoberfest lager -Start washing/harvesting yeast -Join brew club

Planning to try this recipe tonight and will be kegging. I am wondering if simmering the syrup with cinnamon sticks instead of ground cinnamon would help with this issue? Also, planning to force carb and use campden and k sorbate, so I probably don't need to use as much of the concentrate...

Every few brews I will scrub mine with some steel wool or an S.O.S. pad and then rinse it real good, seems to work pretty well.

So I got a belgian witbier going, been fermenting two weeks. The OG was 1.045, right now it is at 1.008, which seemed a little low to me but not that crazy I guess. Using the wyeast belgian wit strain, at 68F. The thing that gets me is that there are still a few bubbles every couple minutes...

Count me in!:mug:

Facilities Engineer, Mass Maritime class of 2003. I work for a boiler inspection company, basically do condition assessments/consulting for the pulp and paper industry...cheers:mug: