Recent content by SteakW

I specifically bought a Coors because I want the Broncos to win. I was going to drink it tomorrow. Do you think that would be bad luck?

So I was wondering, why is adding DME to a yeast starter recommended/necessary while adding table sugar to "proof" the yeast is considered unnecessary/a hindrance? Basically, how is adding DME to the starter not the same as proofing the yeast? Thanks.

Was it in a bucket? I don't think buckets have a good enough seal for long term storage like that.

I was using Beersmith 2.2 and when I converted an AG recipe to extract it included a little of the specialty grains. Then later I was converting the same recipe and the specialty grains were gone in the extract version when they were there in the other extract version. Does this make sense...

True. Many of us home brewers did start off seeking to save money and found it was just as enjoyable to make beer as it was to drink it. And then you start to brew as often as you can.

I use a Mac and I have beersmith 2.2 (which is beersmith 2.1 on disc plus a free update). Not the cheapest software but I like it so far. I think on their sites theres a 21 day trial so you can test the full version. It's a handy software and probably what the majority of folks use here on hbt...

I'm trying to scale a NB kit down to a 2.5 gal batch. It's the British bitter. Calls for 3.5 lbs Maris Otter LME late addition but I do not see a a Maris Otter except for the actual grain. Any help would be appreciated. Thanks Steak

So there is food grade and brewers grade grain. Brewers grade is the highest quality and thus what you want to brew with. I'm assuming that bakers malt extract is made with food grade grain (barely, wheat perhaps?). What difference it will make in the long run? I don't know but I'm wager ( a...

Since it scorched, chances are you were using LME (DME floats to the top and is much harder to scorch, at least in my experience) so I might think your beer might come out darker than expected but perhaps not. A simple remedy to this would be to turn off the heat, add extract, mix in completely...

Nope, did not realize I would need a heat element until you all pointed it out to me. Kind of obvious yes since only on Christmas day did it get over 80 degrees here, my ambient temps wouldn't go that high. So, I need a heating pad device if I am to go that route, which is costly but appealing...

So all of my friends tell me my beer is awesome. Thing is, I don't know because my house doesn't get above 60 degrees and my beer will barely carbonate at all. After new years people were telling me how great it was and they wish they could buy it in stores (they all drink Tecate and Coors and...

This is a fantastic idea for us 1 gallon brewers. For some reason I don't care to stick my whole pot in the oven. Thank you very much for taking the time to detail this for us.

If it matters, only about 18 hours or so. I guess I'll just cover it with some foil and go back to those plastic caps. I thought the stoppers would be superior (unless it's just this one stopper?) but I had bubbles with the cap and lock and the bubbles are very nice to hear.

I know the lack of airlock bubbles is often said to mean nothing. Still, I searched in detail and only found people talking about leaky buckets. I am fermenting in a one gallon jug so I don't think the glass is leaking. I'm using a rubber stopper with a 3 piece airlock. I only ask because it's...

I think you're onto something. It no longer looked black today like it did yesterday (when I was cleaning) so it could have been water that made it look darker. Today it simply looked like small scratches or perhaps imperfections in the glass. Not sure how I would be able to tell the difference...