Recent content by minnowcaptain

5 gallons today.....28,710

I use a paint stirrer with the levels of each half gallon marked from by brew kettle. I just stick that in my pot and sparge until the runoff gets me to my desired volume, never had any astringency and I know several brewers who do this as well.

As long as the FG is dropping every day or two you're in good shape. Beers over 1.060 typically take longer to reach FG than smaller beers. Besides what you have already assumed, temperature also plays a role in accurate gravity readings. For example, my hydrometer is calibrated to read 1.000 in...

I don't know about airlocks but midwest used to sell screw-on caps, I use a drilled bung.

Since smoking gets a bad rap from health officials it is an easy way for Apple to blame their corporate greed on something that is looked down upon anyway. These private jet flying money hoarders try to find any reason they can to void warranties, and the majority of the population doesn't have...

I had this same problem when I was using malt extract. I attributed it to adding top-up water to the fermenter. My suggestion is to give the batch a few additional weeks of conditioning for the flavors in the beer to blend. This works well for a lot of minor off-flavors.

I've used wyeast 2112 for a variety of batches from cream ales to light American lagers. Anything that I want a clean malty flavor in and I love the flocculation. It is probably one of my favorites as well. I really like the California Ale strain from white labs, apart from having the...

Hello from Bowling Green!

+19 =26920

Searching for information about different techniques always leads to this forum