Recent content by rob897

Go AG... I did 1 extract and wanted to have more control on what my recipes would be like. Immediately after my 1st extract I started building my MLT, Keggle and Kegerator. I have only done 3 AG batches and they all turned out ok even for still being a NOOB... I would start watching some online...

I know different types of beer need different levels of pressure, but for the most part do most of you always leave your CO2 bottle open so its has a constant head pressure on your kegs. As long as the keg is sealed correctly it should retain that pressure correct? The one microbrewer locally...

Exactly.... :) Feels like I just sat through a 2 day seminar all in 1 hour. I appreciate the suggestions, but since I have all the current ingredients for the original recipe, I would like to stick as close to it as possible without losing the ESB style as some of you mentioned... I will...

Should I substitute anything for the Barley. Also should I use a whirlflock tablet with this recipe?

My brewpot is a Keggle so it holds approx 15 gallons so I usually think my boil size is about 6 gallons... usually loose 1/2 gallon during the boil. My MLT is a 70 qt coleman cooler that I converted.

What should my brewpot be then? And do I leave my Batch size set at 5 gallons still? Now I did, thats really nice... thanks for the tip.

Ok I have attached the Beersmith recipe. Forgive me I am still trying to learn how to use this program as I have not setup my equipment properly in here, but I have a 15 Gallon Keggle I use for the boil, and a 70 qt cooler (photos here) But I am not seeing where I get the Mash...

I have both btp and beersmith so let me plug them both in and send you the data when I get home.

thanks everyone so the 154 mash in temp sounds good? I have never done the iodine test, I am also going to have to reread my previous brews as I will have to figure out how much water I need at mashin and how much I need for sparge as it's been over 6 month since I brewed. I have Beer Tools...

The original recipe called for 1.0 oz East Kent Golding for 60 min* 1.0 oz Williamette for 30 min 1.0 oz Galena for 10 min* * These where not available from my local home brew store UPDATE Just called the store and they have East Kent Goldings in now, so going with these for 60 min...

I found an ESB recipe online and due to the hop shortage I went with the home brew store recommendation for the hop replacements, here is the recipe for a 5 Gallon batch. Ingredients: 0.25 lb American Caramel 20°L 0.25 lb Special Roast Malt 10.0 lb Maris Otter Pale 1.0 lb Barley Flaked 1.0...

A lunch time brew is common at my place but I have also brought in bottles of my homebrews to coworkers and leave it up to them where they drink it, the one is my boss and he is always greatfull.

Yuengling is my staple beer when it comes to my local bar since they try to keep the price of beer under $2.00 a bottle... On tap its only $1.00 per pint, so I can't argue there. Their Premium is not bad either which is a pilsner style, but not easily available here in Buffalo. My cousin lives...

hmm maybe if I put a small piece of wood under the the co2 it will clear the lip of the bottom edge of the door as I did take the bottom shelf off as well. Otherwise I could run a line from the co2 through the drain hole and connect it to the regulators inside the fridge. Thanks for the input.

Last week I finally was able to build my kegerator out of the Sanyo 4912M model. I must give props to all the tutorials and documentation the homebrewers have provided. As they all made the job very simple and less stressful knowing exactly what needed to be done and how to do it. Anyways, I...