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1.200? Huh? You mean 1.020? If that wasn't a typo it is time to check your hydrometer... either that or you read gallons but used litres.

Thanks for the thoughts! I am aware of the various stages of "rests" that are often use to make things more fermentable. Also aware of the risk of scorching, but with enough stirring things should be safe. Not trying to "fix" anything, just gain some knowledge, i suppose... but I was...

41 views, no reply... nobody's ever thought of heating the water with the grain in it already?

What would be the effects of doughing into cold water and gradually raising the temp (assuming constant stirring, ensuring no hot spots or scorching, blah blah). Lets say it takes 30 minutes to evenly heat the mash up to 150, then i leave it for 60 minutes. Alternatively, what if it takes...

Be Warned: *CHECK THE HYDRO TEST EXPIRATION DATE*!!!

I had 2 carboys of Wit brewing and it smelled like someone was farting through a sweaty sock.

Can anybody comment on the torque requirement for a modified pasta/clay roller? I have a motor from a large fan that I KNOW is smaller than most of what I've seen in this thread. I'm willing to gear the hell out of it and let it take an hour to mill a brew's worth of grain.

Did similar last week. Worked great. I will probably do this from now on because free saturdays are sparse. We were all cleaned up by 11:00pm. My buddy has a larger pot and burner than me so we work together to do a 10g batch using my burner to heat sparge water while his is getting run-off to...

Thread ressurection update: First batch: 8.5lb Canadian 2-Row Pale Malt 1.0lb Crystal 77L (couldn't get crysal 60, so I mixed 77 and 45) 0.5lb Crystal 45L 0.5lb Honey Malt Hops 0.75oz Centennial 1.0oz East Kent Goldings Yeast 1pkg US05 American Ale yeast Two days before bottling...

I only read the first couple pages about the offended women... You girls here need to realize something: You're all awesome. The opinions of the masses rarely align with those of the awesome. This is a striking parallel to the powerlifting forums where the women are offended by the notion...

3.7%abv is somehow morally unacceptable for you? You probably just ruined a good beer. The best TASTING brews I've made have been around 3.5-4% If you're just trying to get drunk there are cheaper ways. This is a bit of a waste of effort.

It almost creeped me out how quickly I knew what you were saying... Also, agree.

There was a place here in London (Ontario) called Taps On Talbot that sold a tap like this to bring to the table. It had a column full of ice in the middle to keep the beer cold as you drink.:ban:

The impression that I get from the local brewer here in St. Thomas is that unless you're pushing a couple thousand litres per week you're going to be swamped by the cost of licencing, inspection, audits, etc.

Congrats and respect for adopting.

It sounds like my method is out in left field and yet all my guests are awed with the flavour of my burgers. My fiance won't even bother to buy a burger at a restaurant anymore. I've been to "premium burger restaurants" that use fancy cuts of meat and specialize in nothing but burgers and I like...

Bingo. :ban:

Quoting to restate the question. Anybody?

So my pipeline needs a solid priming, so I figured while I'm brewing Orfy's Boddington Clone this past weekend I might as well just tack on a kit brew for an easy extra 5gal. So I bought a Cooper's lager kit and decided to get a bit creative. The kit calls for 1kg of dextrose, but I...

SOMEBODY's been into the homebrew this morning.