Recent content by OofC_Zer0

About a year and a half ago i did a partigyle brew. Original batch was a RIS, and I was going for a RIS in the partigyle. I did a continuously hopped RIS for 120 minute boil. Aged on french oak for about 2 months. End result is about 1/2 to 2/3 of a gallon. Somewhere between 13-18%. Did some...

It was one of the best stouts I've ever had! In the process of starting a brewery. This will be one of the first I do.

1992 525i Touring. I just sold it about a month ago. Had 306,000 miles on it and ran like a champ!

Sir speedy, I know the owner. Charges me 10 dollars for 75 labels.

Did 2 for my brothers wedding and one for family this Christmas.

Yeah, I had a case of 22oz RISs that unknown to me a few of them exploded while I was at work. Smelled something funny then noticed some broken bottles. I will give them all a gentle roll and hopefully all will be well. Thanks for the input!

So I bottled my Holiday IPA last Saturday. Through in the priming sugar as usual. Drove to Cincinnati last night and left it in the car :-/ pulled the cases out this morning and brought inside. My question is, since it got so cold would the yeast have died or just took a nap and now wake back up...

Thanks to all for the suggestions, I kept shaking the carboy and aerating, and did not repitch. I started late afternoon, and is now going off like Mt Helens. I wasn't expecting it to go this strong. OG came in at 1.068(the weakest beer I have brewed). Had to put the blow off tube on it after it...

So I have a little bit of a dilemma. I brewed an IPA yesterday and pitched harvested yeast slurry that I harvested at the end of September. Mr. Malty said it was 12% viable and that i should pitch 600ml. So I pitched a little more than that. But I need this beer to start fermenting quickly and...

I'm talking OG is low, I usually don't pay any attention to my pre boil gravity. I check it sometimes but it's always off (because it's hot).

Ok, I'll try that. I normally just put the hydrometer in the kettle after I'm done sparging.

Heat**

So, for checking my boil off. I have a bayou classic and a 10 gallon aluminum pot. There isn't a dial with presets for hear or anything. Should I just count half or quarter turns and hope that's the same flame everytime? Or Is there a better way?

So, just to clarify. I start the 60 minute mash once I finish mixing in the grain, but befire I finess the temp down ti precisely what j want. Then I start my sparge as soon as I hit 60 minutes. Should I wait until I hit my desired temp to start and start sparging befire the 60 minute mark so...

I have not tried, I did some research before my first AG batch and the general consensus was that fly sparging was more efficient. But I shall look into and research batch sparging and try that on my next batch. Thanks for the tip