Recent content by tonyolympia

PM sent - I have a question about the regulator, but interested.

Bump - still need that regulator, thanks.

I'm looking for a dual-body regulator with check valves, shutoff valves, and pressure release valves, shipped to 98506. Two examples below: http://www.homebrewing.org/Taprite-Dual-Body-Regulator_p_2956.html http://www.kegconnection.com/chudnow-regulator-dual-body-three-gauge/ Help a...

I'm having trouble sending a PM through my phone--would you sell the regulator separately and ship to 98506?

The CL post for the kegging equipment and dual body regulator has been deleted. Did you sell those items?

I'm brewing my first barleywine in a few days, and thought I'd add to the discussion. I'm planning it to be a hybrid English/American BW: 17.75# Thomas Fawcett Maris Otter 0.75# British medium and extra dark crystal malts, 50/50 mix DME and cane sugar, if necessary, to reach 1.090 Mash at 154...

Here is a pale, low-gravity sour after 10 months fermenting in primary with ECY BugCounty. Started out at 1.029, intended as a kind of funky Berliner Weisse. I probably wouldn't try that again. Still, it will be interesting to see what flavor and aromas all those bugs can create in such a...

Thanks so much! I'll take the leap then.

To anyone who has brewed this, did you find that the six oz. of wheat malt impacted clarity at all? I'm planning to make this recipe as my first lager, but if it won't be clear with the wheat, I may omit it. Thanks in advance.

My goodness, sorry I never posted back here; I'm not on HBT much these days. I needn't have worried about letting it creep into the mid-70s. The beer turned out great. The fruitiness complemented the crystal malt in my mild, and the perception of sweetness helped because 1469 attenuated more...

All right. We'll see what happens, and I'll post back here for posterity.

Anyone?

I'm fermenting a 1.039 dark mild with 1469, and temperatures have gotten away from me. For 24 hours after pitching, I kept it at 64-66 F. 30 hours after pitching I woke up to find it at 71 F. I took the carboy out of its "cool brewing" fermentation chamber to top-crop some yeast, and the day...

Exactly. It worked well. The only thing I'd do differently next time was to wait a bit longer to begin the harvest. The krausen at 36-42 hours was cleaner than when I took the yeast at about 30 hours.

Thanks much!