Recent content by tdogg

Managed to get a 4 pack today!

just finished a pumpkin porter. first time with pumpkin. note: pumpkin in mash needs rice hulls!

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As another former MW employee, I can confirm that they have merged with Northern Brewer. Many people lost their jobs for being redundant, and operations we abruptly moved to the norther brewer facilities.

FYI, I know several people that work for midwest/northern brewer, and I worked there until recently, and can definitely confirm that they are owned and operated by the same company. They merged about 6 months ago and proceeded to merge management (read: fire people that were "redundant") and...

So, when someone asks if homebrewing saves you money... do you laugh or cry?

Here's my rig in all of its hill billy glory. we were brewing at a friends house, hence the reason for the makeshift stand. We were brewing a massive RIS, so i had to use my keggle for the mashtun. I am currrently building a keggle bottom drain mashtun to get rid of the cooler, and a stand for...

Welcome to brewing! You will find lot's of friendly info here.

Update: brewed a Yeti stout clone today to fill the barrel. we brewed with a smaller group of people and it was much easier to coordinate. We will be getting together again in two weeks to get the barleywine out and put the stout in. will update then! by the way, the barleywine tasted...

The barrel was originally filled with Templeton Rye whiskey, . It will have spent about 6 months in the barrel by the time we get it out. We didnt originally plan on it being that long, but we have tasted it periodically and it's not too oaky. Actually, we are planning an imperial stout brew...

Yeah I don't remeber the exact math, but the slurry was fresh from a batch of 7% ipa, and we used about 20 oz of slurry per 5 gallon batch. Seems like a lot but it fermented clean.

I hear ya. here is the yeast slurry (wyeast 1056, roughly 4 gallons from the local microbrewer) that we used for our 55 gallons of 1.120 OG barley wine. go big or go home!

Carbing up my newest batch right now!

I know this is an old thread, but i recently had a discussion with a bartender about this, and I'm intrigued. He used 1/2 ounce of leaf hops per 750ml of whiskey, steeped for only a day or two. Then he ran it through a filter (coffee filter i think) and made hoppy manhattans. I NEED to try this.

Chillin now, Minnesota style.