Recent content by winterc

It isn't very difficult or expensive to add a weldless fitting and a thermometer in the future. I've bought a good deal of the parts for my keggles from bargainfittings.com, with whom I have no affiliation.

I'm in

It all depends on the honey and the yeast strain. I added 2.75 lbs to a saison that was fantastic, it did not dry it out too much, but it also didn't attenuate as expected. That was added at flame out. Since then I only add to secondary, but have some really potent wildflower honey and...

I soaked 2 vanilla beans in vodka for about 2 months, then poured the vodka in after 2 weeks of fermenting a porter. It worked out perfectly.

Please put me down for 4 bags of Rahr 2-row, if you're still up for meeting near Afton at some point. Thanks Winter

I brewed a 10 gallon batch of red ale with 8 oz of debittered black barley (SRM 550) and it also came out brown. Mash was good at 152 degrees, I'm confident that I didn't scorch my wort, either. It came out a lot more brown than I'd hoped. The next 2 times I brewed a red ale, I used 4 oz for...

I got a metal "poke" type thermometer at the not-so-LHBS that's about 8 inches long. It goes from 50* to 230* F. I used to use it in my boils as well as checking my cooled wort. Since going electric I just put it in the wort for the last 10 minutes of boil to sanitize and then check my wort...

Grain crush, mash time and mash temp are critical. Grain should be crushed to .035 mm, don't misread the feeler gauge. Mash for 1 hour before you start your sparge. Your target temp should be between 152* and 155*. Too high and you kill off the enzymes, too low and they don't get activated...

I put my e-keggle on cinder blocks until I get around to building a slightly less ghetto brew stand. I built it to have a drain right at the bottom to get as much beer out as possible.

It depends on the orange. I once tossed in a few peels from valencia oranges with a thick pith (the white part) and it was more bitter than I had hoped. The beer was still very drinkable. I try to use mandarin, tangerine or clementine peels because they don't usually have much pith. I toss...

I transfer to keg, wait 6 days with the keg in the fridge, under pressure, then pour the yeast out before drawing a cup to drink.

Just interested in organic 2-row, I'm not so concerned with maltster unless it's super high priced (over $70/50lbs)

I'd like 4 bags of Briess Organic 2-row, if you're still up for meeting me at Blue Mountain with them.

I add honey to secondary all the time, I prefer to use the darkest honey that I can find. I've tried at 10 minutes left in the boil and flame out as well, and found that adding to secondary gives a much more attenuated beer. When added before primary I've had to rouse the yeast to get it to...

The quoted ingredients are grain, about 2 lbs total steeping grains.