Recent content by superbrew53

Hey Johny, what the heck is this? A riddle or a question from a final exam at at a homebrew learning center? Maybe I'm watching too much television or something but it seems to me that a brewer with your experience knows exactly what is happening here and the clues were very "subtly" planted...

Come on everybody. Quit using all those things that can create problems for you. Use a fermenter, that is large enough to contain the kreusen ,with a simple airlock. If you are cold crashing, you have some sort of fermentation chamber. If it's a chest freezer it should be full of co2. So...

Come on Mainer. I think you have a decent lager going there. Brew it up and put the grapes in another pot and cook them up for jam. Sorry, I just couldn't let it go.

Don't worry 703, those pics look like I could have taken them. I have seen the same thing many times. I don't know if it is because of fast or slow cooling or perhaps a hard or soft boil. I guess many things can affect the coagulation of the break. What I do know is that it doesn't have any...

My supplier ( JR's Beer Warehouse) sells 50# Briess 2 row for 46 dollars and 55# Marris Otter for 55 dollars. I grind it as I need it. Keep it fresh! Pretty decent prices. Shipping prices are outrageous everywhere for bulk sacks.

A few things.... As mentioned above, 4 gallons of water is probably too much. Your strike temperature will be determined by your process. Mine is18 degrees above my mash temp. You can always cool it down before adding your grain or even after. If you had a smaller cooler( 25 to 30 qt ), it...

Chocolate pudding

Most entertaining thread I've read yet. You're all a bunch of damned nuts.

To bring out the chocolate flavor in your finished beer, add a little pure vanilla extract at flameout.....maybe two teaspoons. Vanilla enhances the chocolate flavor.

To bring out the chocolate flavor, add a little vanilla extract(pure) to your wort at flameout......maybe two teaspoons.

I have a stout to keg in 6 or 7 days and then I will brew my favorite beer....Three Gobblers Copper Ale. I use 9 lbs. of pale malt, 1 lb. of aromatic and 2 to three ounces of roasted. I guess it's sort of an Irish ale but I don't pay alot of attention to style or o.g. I just make what I think...

Been there. Done that. Just thaw it in the fridge and keg it. No problem.

This is what I do. Whirlfloc in the boil, ferment for two weeks in primary (plenty of time for most beers(and no less), crash to 32 degrees for 1 day, 1/2 teaspoon gelatin in keg, keg beer, hook up to gas in fridge, wait one week to ten days, enjoy crystal clear delicious beer on tap.