Recent content by mongrell

I'm looking for a good pacific northwest beer of the month club, anybody know of any worthwhile?

I'm making a Belgian Wit, I fermented at 65F for 1 week and just transferred it to the secondary. Should I lower the temperature or leave it around 65? If lower it, to what? Have it then sit 2 weeks right?

This might be a noob question, but where do the calories in non-alcoholic beer come from? I always thought the calories were just from the alcohol, hence why light beer is lower in alcohol AND calories.

Making an oatmeal stout and have quaker oats on hand, can I use those? Are the cracked oats you buy at a brewshop different in any way?

How long can homebrew sit in a C02 pressurized 5gal keg before weird things start happening? Metalic taste, old beer taste, whatever?

SO I've just finished brewing my first lager using the Bavarian Lager yeast, its currently sitting at 50deg and has been so for two days. Any advice on scheduling? How long should I sit it at 50? Should I drop the temperature? When should I transfer to secondary? Should I drop the...

I live in Seattle, and would love to check out your opperation, where are you opening? and when is everything going to be going strong?

Does anyone have an answer for this? I'm curious the same.

So I bought a Ranco one-stage electronic temperature control and didn't expect that I had to wire it myself. Well I'm dumb and don't know what NC NO or anything else I see inside this thing means... has anyone else ever wired one of these who could explain it to me? Even just an image of yours...

Have any suggestions. General recipie below. 6lbs 2row malt 1lb 10L crystal 1.5lb honey 1oz saaz hops 1oz lavendar total I want this to be done by July 27th, just a clean crisp simple lager or blonde I suppose if we're going ale. It's for my mom's b-day. It just needs to be bottled by...

I'm trying to make a beer for someone that will be done by July 27th. (At least bottled by then) is it possible to make a lager that fast or should I make an ale to be safe. Possible turbo schedule for lager: BREW 6/20 PRIMARY 6/30 SECONDARY 7/10 COLD CONDITIONING / LAGERING 7/26...

Coconut is a love it or hate it sort of food.

I want to try cold conditioning an IPA I have in a carboy. When do I do this? How do I do this? How long do I do this? The fermentation temp was 66deg, what temp should I cold condition at?

Someone told me that force carbed beers have a forced carb taste. That the natural way creates smaller more enfused bubbles. Either way I'd still like to know the technique for both

This is the first time I've kegged so I'm very unsure about the process... So I've got two batches of beer "coconut porter" and "strawberry wheat" which have been sitting in a carboy for 3 weeks. I'm about to add the kegging sugar and keg these two beers. I'm using beersmith recipie...