Recent content by menotu

makes sense, however im not going to complain because i was finally able to get some. Want to try it at least once.

still up, am i missing something ive never ever seen this stuff last this long. Did something change?

Im wondering the same thing myself, the only upside to the BMB i can see is there clear so you can see whats going on. I can buy 2 buckets for the price of 1 BMB. Not knocking them just wonder what the draw is. I will add though i cant ever see getting rid of my glass carboys for long term aging.

"Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime!" - Bill Owen

So many (almost too many) awesome breweries in Michigan. Looks like you have a great list and others have mentioned some cool options. Since your going to be coming in February you might want to check this out http://www.mibeer.com/winter-festival there sold out for Saturday but there's still...

a tad late but that recipe comes straight from founders, this may help. its has a portion about swapping out a bunch of the grains for LME.

any chance your putting the syphon all the way to the bottom of the carboy? If its down to far could be plugging with trub.

sounds like a good place to start, week on chips should be cool. the you can let it age on the cubes as long as you want. Considering it just finished fermenting any idea how long you want to age it out?

Im really curious as to how youve been bottling if you dont have a bucket with a spigot? Ive got no experience corking bottles but read its not a ton of fun to do by hand so maybe the floor corker. Im a big fan of glass carboys just since i like to long term age in them 8-12 month min beers.

did you decide what process your going to try? andhow long your gonna let it sit?

lol well you guys got your wish http://www.northernbrewer.com/promotional-categories/spend-150-get-a-free-big-honkin-stout

I live in michigan too and the damn weather here is one of the things keeping me from moving to all grain. I can do extract indoors all year, but all grain would have to be outside. Sucks when weather gets in the way of our hobby.

Im gonna go with around 1.07 or so, for me it comes down to if i need to consider adding more yeast at bottling to achieve carbonation.

try looking up tincture, its the process of flavoring a liquor, vodka used alot, with something else. They use the vodka to sterilize what you want to use in your beer. Also for coffee look into adding cold brewed coffee. hope it helps you find what your looking for. right now i have 4 oz of...

heres a video my brother sent me when i first started. Guys opens a bunch of beers over a month to show and explain whats going on during that time. Nothing wrong with trying one now but it will be under carbed for sure. https://www.youtube.com/watch?v=FlBlnTfZ2iw