Recent content by mike20793

This is one of the many reasons why Austin Homebrew Supply is so amazing. This makes me happy even though I am not the one getting free yeast. Much props to AHS!

+1 to Bobby_M. I found his video very helpful when switching to all grain. Good call on referring to YouTube. There are some great brewing videos on there (and some not-so-great).

You got it. That's what the sparge process is doing. It's simply rinsing the grains to collect sugar. The mash process converts all the starches in the grain to sugars (both fermentable and non-fermentable sugars based on the mash temperature). The sparge process is used to collect as much...

What is your recipe? Yes, it will improve with time, but you must be patient. I usually start to take gravity samples around 3-4 weeks in the fermenter and don't touch my bottles until they have conditioned for 3 weeks. The taste evolves through fermentation and conditioning. Patience is the key.

There is a Home Brewer TV podcast that shows how to make a blow off catcher that puts beer back into the fermenter. I think it just had a tube in half way up a container for blow off and then a tube in the bottom for return to the fermenter and then an airlock in the lid of the container. You...

I was just reading in Southern Brew News that a company that did only wine got a license to start brewing beer and they started out with 10 gallon batches to find what they wanted to brew and while they waiting for their larger equipment. I forgot what company it was.

You will find that the only really hard part is getting your water temperatures correct and you can expect it to take several brew sessions before you really understand your equipment. I recommend keeping some ice and boiling water on hand for doughing in and the sparge process so you can add...

Just go swap out the tank at a grocery store or gas station. Plenty of them do it. There was a thread similar to this the other day and I think people were finding places to exchange propane on google based on his location and sending the addresses in replies. I've read that one person...

From my experience, there are two ways people make starters: 1. Make the starter the day of to "wake" the yeast up 2. Make the starter 2-3 days before to grow yeast Number 1 doesn't mean that you have enough viable yeast and you could still be underpitching. Fermentation just starts quicker...

http://www.rebelbrewer.com/shoppingcart/brands/Blichmann-Engineering.html They sure do.

+1 to Rebel Brewer

I'm not really worried about bottle bombs, but I am worried about foaming out of the bottle when I pop the caps. I tried to leave a little more headroom when I bottled, maybe about 1/8 of an inch or less. Do you think I will have a problem with foaming out of the bottle? Last time I bottled...

I just bottled an American Brown that I brewed a little over 4 weeks ago. I estimated that I had about 5.5 gallons of beer, so I used the priming sugar calculator at tastybrew and calculated that I needed 4.6 oz of corn sugar to achieve 2.3 vols (the range for this style is 1.5-2.5). Well, I...

Attach a blow off tube and RDWHAHB. Don't move to the fridge. :mug:

It will be fine in the fridge. Just take it out a few hours before you pitch so it can warm up, then decant and give a good swirl to get the yeast back in suspension.