Recent content by tandom590

Try adding all the hops at flameout. Whirlpool for about 30 minutes. The hops get around 10-20% utilization, so do your math and add the amount of hops to get your ibu # and you will keep more of the aroma in the beer. Then add your dry hops as scheduled. This is how i do most of my IPAs flavor...

In west Omaha, been doin all grain for a little over a year now. I cant seem to brew enough, i love it. Cheers!

The head will hold up very well. Thats more nonfermentables than needed but what the hell. It will prob turn out greaat.

Priming sugar is another method of carbinating, but this is done at room temperature and takes around 2 weeks. If sone this way be sure to take a sample prior to placing in the fridge ao you know you have the right carbination level in the beer. This is because the yeast will go dormant once it...

Exactly, making starters is a pain and time consuming. So i figured i would make abunch of wort for future yeast starters. I actually boiled it for the usual 60 minutes so that i could get the correct OG. I didnt filter it so there is some hot break in the wort but that wont affect the yeast.

Yep. I just got the all american 930 pressure canner, works awesome if anybody is thinkin about getting one. It allows 14 quarts to be done at once. The part that takes the longest is the vessel having to cool down to 0 psi on the gauge before opening.

Relying on the canning process. Didnt want to add anything to it. They should keep for a long time.

It took me around 16 hours to brew 18 gallons of 1.040 starter wort and can it. Dont think i will ever do this much at one time again. But here's the end product, doesnt look like much though. 60 quarts and 24 pints.

The RO water is much closer to ur profile, but u would go with the 50/50, why? Also how did u get ur sulfate so high? I could not get it close to 350 without having excessive Ca or Mg. unless ur local water is already high. I did the water profile once to burton on trent for an Chinook IPA...

I am going to do a Pliny the Younger beer and was wondering which water profile I should go with? I have the potential water profiles below. These will be the profiles after the salt additions. I am thinking the 50% distilled/50% filtered. Possible Pliny the Younger Water Profiles 100%...

With my hefeweizen I started with a ferulic acid rest at 110F for 20 minutes to bring out more of the banana/clove phenolic. Then I raised the mash temperature to 152F for 60 minutes with a mash out at 168F for 10 minutes. I used WPL 320 (American Hefeweizen) and I fermented the primary at...

Where can i buy an RO unit at by today, lowes/home depot? I figure its better i put the money towards that than 18 gallons of water at the store.

I am making an Oktoberfest tomorrow using Distilled water with chemistry salts to match Munichs water profile but i was goin to use my municipal water with Lactic acid to get pH to 6.5 for sparge water. The water profile chemistry for my Mash vs municipal water will be different. Should i make...

Went with the credit card spacing on my first mash and got a 96% efficieny. The monster mill 3 is a champ and very quick. Love it!

Are there any brewers in west omaha? Just started brewing AG? Or do any of the clubs meet out west?