Recent content by Raffie

I will buy more Cornie's when I find some. Was just wondering about kegs bigger then 5gal is all.

I seen the 10gal and the 2.5gal and OMG what a rip off for what they are asking for. If I got regular beer keg, what equiptment would I need?

I was wondering about the bigger kegs then 5gal. Where to buy key and the hardware for it. I see regular beer kegs but I think I'm need some special hardware for them and stuff.

I thought I was going to hassled and stuff for this thread.

I think have 5+ fermentors with the same kind of beer that are know how they turn out. Not a complex beer, just a simple one.

Doing mail order would drive me nuts. I drive to Home Brew Heaven and pick my stuff up on the way home.

They had proved classical music does make plants healthier and grow better, I am wondering it it would make happy yeast and in return ferment the beer out better and at a higher %.

I'd be a little worried of contamination. I'd rather lose a 5gal batch then a 55gal batch of beer.

My stout thinks it came out good. Pretty smooth...

Well for a while now I have known about the effects of music on living things like plants and animlas and people too. So wondering if anyone has tried putting on a raido with music like clasical music or easy listening near the primary fermentor and see it there is any reaction with the yeast...

My bad, not cream ale, was talking about the Cream Stout, pg 113 in the book Beer Captured. There is no munich malt and medium crystal malt in the stout. I do have fun experimenting. So far, my beers where I think its total hosed up turns out good. HAHAHAHAHA

Samuel Adams Cream Ale used 16oz of MaltoDextrin, thats where I got the idea to use that much and it turned out well.

I used 16oz of Malto Dextrin in my stout, came out pretty nice. Not as creamy as I thought it would be, but nice and worth trying if you have not done so yet. Going to use 8oz of Lactose as well to sweeten my stout a little.

If I added 8oz of maltodextrin or lactos which would make the beer feel smoother? Or adding both would be fine? My beer has 16oz malto dextrin and came out pretty good. I wanted to sweeten it a bit and make it creamer so adding 8oz lactos to the 16oz maltodextrin would be ok or over...

I got 2 beers I make and one uses brown sugar and the other used molasses and both get serious chill haze. So, how do I get this cleared up or its just the way the sugars work? All my other beers are nice and clear.