Recent content by richenrygarcia

Is converting this recipe to steeping grains/extract a simple as replacing the 2-row with the appropriate amount of LME? It seems I could steep the Vienna and Crystal before adding the LME. Am I on the right track?

As a former San Antonian I'll chime in here: Go to Mi Tierra or La Margarita for Mexican food. They are both downtown and are considered local icons. You know they aren't tourist traps since tons of locals eat there. Rosario's is another excellent spot for Mexican food. Also, be sure...

I'm doing an ESB recipe that calls for Chocolate Malt and Roasted barley? The guy at the LHBS shop to not crack these specific grains as they are brittle and could ruin a batch. Do you all agree with this? Thanks

I'm looking into making an ESB from extract that calls for 6lbs of "Gold liquid malt extract". My LHBS only has "Pale liquid Male extract" in stock. Are gold and pale considered the same thing when it comes to LME? One last thing: Is there a conversion chart floating around that shows...

I bought a large round plastic tub at Home Depot for $6.00. The kettle fits in there with 20lbs of ice and water perfectly. Cools 3 gallons in 10 - 15 minutes. It seems much more efficient than filling the bathub full of water and serves double duty as a sanitize solution tub.

Is there an extract version of this recipe floating around? I've only seen the mini-mash version but don't think I am ready for that.

I'm looking into brewing Ommegang Hennepin and found this recipe on the BYO website. What do you all think? Does it sound about right? Brewery Ommegang Hennepin (5 gallons, extract only) OG = 1.070 FG = 1.008 IBUs = 24 ABV = 8.0% Ingredients 6.6 lbs. Muntons light malt extract...

I did not take a hydrometer reading. I was going to wait until bottling day to do that. Should I do that now or wait until bottling day? The airlock was securely attached to the lid when I did the shaking. Thanks for the reassurance here.

Greetings. I brewed my first batch this past weekend (extract pale ale) and things went very well. There were visible signs of fermentation for the first 72 hours and then airlock activity dropped to almost nothing. Well, not using this forum prior, I thought to myself, "Why not shake to...

I'm new here so here goes my first post. I plan on brewing for the first time next weekend and am concerned with fermentation temps in So Cal since it's relatively hot this time of year. I Googled "fermenter chiller" and found plans to use a 60 or 70 qt Igloo cooler to hold your fermentor...