Recent content by vacuumcleanerbob

Elgin

I'm in chicagoland area, I have some extra spears

I just now transfered my hefe into the secondary and realized that I also over hopped my Hefe. I also had some homegrown hops that I didn't know the alpha acid which caused my problem. Thanks for the ideas! I just might add 5lbs of frozen raspberries. Gonna taste it in a couple weeks and see...

I have done some parti-gyle beers. Are you planning on doing two separate mashes? The biggest mistake I did with a parti-gyle was sparging with my first mash. Sparging at 170f stops the converting of sugars. I had stopped all of the sugars from doing their thing and the second runnings were...

Whoooppsss.. Didn't read :) Are you controlling fermentation temps?

I purged the corny's with CO2 and then pressurized them to about 5psi. For the pressure release, I used an adjustable pressure release valve similar to the one in this link and was able to dial in to about 12psi. https://www.morebeer.com/products/ball-lock-qd-adjustable-pressure-valve-wgauge.html

The dry hopped miller turned out pretty tasty. With such a clean base beer, we were able to really identify the differences in the hop characteristics. If I were to do it again, I would have used less hops. 3 oz was a little over the top.. But it was worth the experience. It was also pretty cool...

I know what a lot of you are thinking.. Ewww gross, Miller Lite. I'll admit, any beer that fits into that category is pretty bland. Everyone has an opinion and a preference when it comes to light beer. Some might agree that after a period of drinking so much heavy beer, it is nice to have...

Awesome! Thank you! This is just a preliminary step, incase the grapes don't produce a good dry wine. Have you done this before with success? I shouldn't need to stabilize it anymore or add any clarifier?

Sorry to dig up an old thread, but I see your posts all over and love your insight. I figured this would be a good place to ask the question. I just picked grapes for the first time today and got about 3 gallons from the vine. I added potassium to kill any of the wild yeasts and am pitching...

Anyone in the Chicagoland area wanna split up 900 pounds of grapes? The more the merrier!

Are you the owner of BoneFire?

Just stumbled across this thread, have you burried any beer yet????