Recent content by postban

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I am charging %75 of new item price for all this stuff. All of it is in excellent condition. 10% additional discount for multiple items. Warning, this thread includes borrowed pics 10 Gallon Converted Igloo Cooler Mash Tun With False Bottom AND HLT $229 $75 [MASH TUN SOLD, ONLY HLT...

I wonder if his beer will have a born on date? Oh wait, never mind..;)

Had one for dinner with a new pasta bake the Mrs. came up with, delicious. I has a bit of the English Ale bitter taste to it with a light floral nose from the cascade. Color is deep reddish brown, head is tan colored and very thick with good lace. Taste is a bit milder than I thought it...

Put it back where it was 70 and leave it there, it will come up. My basement is 64-66 and my main level is 68-70, distinct difference in conditioning time I find.

Milholen, your #9, was it concern about consistent mash temps throughout the tun? If so I always leave a corded digital thermometer in the tun during the mash and it seldom loses one degree in 60 min. I oughta just trust it after all these times but old habits..... Not sure if you tried...

I had the same problem with my last batch of Midwest Peninsula IPA and it got worse as the conditioned bottles aged. Wetting room temperature glasses and slowly angle pouring would keep it manageable but any following additions to the glass would foam too high. Just my luck that the last few...

Krausen already dropping out after only 3 days, kinda surprised me. Gravity is down to 1.012 was expecting 5.5%, already 6+. Flavor is a touch more bitter than a BMC with a little floral+candy nose. About half the bite of a Sam Adams Boston Lager right now from the sip I tried and really...

I usually mash for 60 and then mash out with higher temp water. Also i have never done #9. I just leave it sealed up during the mash in/mash out except for water addition. What does the extra stirring give you? About a dozen AG batches complete here. :mug:

Would have to see the mesh to tell if it is like mine. Also if that snap in part was as simple to clean as a separate one like mine. My funnel had a tiny little strainer but got clogged to easily as I recall while doing some wine. Took it out and mislaid it sometime last year. Thinking it...

http://winemaking.jackkeller.net/qa.asp

You can try degassing it as is done in wine. I find cider holds a lot of CO2 and some off flavors until I do this. You can make a free wine whip out of a plastic clothes hanger, just cut it and heat bend a bit till similar looking. I did and it works the same.

I noticed when switching from Extract to AG that I was getting a lot more space in the carboy taken up by break material, boiled hops and Irish moss; Though to try and strain it out this last batch and it really did knock down the space taken up, only about 1/2" now in each. I set the...

I made it the first time and hated the stink. After that I used yeast nutrient and it cut the sulfur down to barely noticeable.

Add some yeast nutrient, it will keep the yeast happy and they won't produce the sulfur that causes the tartness. 1 tbsp per gal.