Recent content by rtg

Where do you get this from?

Live in Vermont and there is a lot of talk about Conan. I hear that it came from the Vermont Pub and Brewery ( source local Guru). That the Alchemist uses the same strain for up to 16 generations. Hence, the variability in flavors from Peach to Grapefruit ( lower Attenuation, more grapefruit...

What is the diameter of this?

I have mine built as a HLT and it works fine.

What size fittings does this take? I may be interested.

I have also tried a PM version along with an AG version and they both are incredible. I was able to tweek the TG of the AG with my mashing schedule down to 1.010 and the PM down to 1.012. Here is one possible 5 gal PM version. I just happened to have a 40 pound bag of Maris Otter otherwise I...

Thanks for the compliment. This remains a work in progress. I just opened a bottle now after 11 weeks in the bottle and it is starting to soften up a bit. More like the real thing. As mentioned in this tread, it may take 5 months to fully develop.

I would take this if it is available. Thanks!

My very humble attempt using Marris otter, etc..Hopeville calculator.. Got the TG way down.. May have mashed it a bit on the cool side and that I ground this fairly fine. The final product has thus far been tasted after 7 weeks of bottle conditioning. Not quite as smooth tasting as the...

This is a result your substrate, or wort mixture, that the yeast has metabolized. I have used the S-33 many times and have not encountered this. It is either a result of a non-yeast related reaction in your mixture , or from the by-product of bacterial contamination. My suggestion is to taste...

Here is the link that I used. I mashed according to the schedule listed on this link: And buy the way, my motivation was to prove to another so called home brewer, who failed on an all grain attempt at a R 10 clone, that after a few 10 dollar belgians at a local pub, that I would be the one who...

I just made this too. Found a thread that stated that the protein rest was 20 lites at 155, then 5 liters at 210 for 60 minutes and then 9 liters at 210 again to mash out. I sparged with 3 more liters. I ended up with a more volume than I needed! I had an PM extract version of this going at...

Mashing Aside from water, beer’s chief ingredient, barley is the primary raw material. The barley has to germinate for five days in the maltworks before being dried with hot air. This results in malt. The colour of the malt and consequently, of the beer as well, is determined by the...

If is does would you add more s-33, another starter, oxygenate and or add yeast nutrients..or nothing?

So why not compare serial SG's from the carboxyl's and the keg over the course of a few days to see if there is a difference? I think that would be a very interesting study..