Search results

Hey everyone, I just recently learned that lots of pots and pans that are not expensive and cast iron actually have lead in them. I recently got a mashking boil kettle, can anyone definitively tell me if there could be any lead in it?

Thanks for replying! I'm making the transition to all grain. If you did use Munich 2 as the base malt what would actually happen?

Are you using Munich 1 or Munich 2 ( light or medium roast) ?

Not trying to highjack this thread, but if someone was useing dry yeast how much of a pack would you pitch to do underpitching correctly?

This is true in horticulture. For instance a cherry tree grafted onto a dwarf rootstock will be stunted in growth and will only be 12-15' high or so instead of 50 feet. Regardless, the cherries that you harvest off of the part of the plant that is grafted onto the rootstock will only contain...

On the note of surviving or not, you should use a food grade silicon line instead of vinyl. It would defintly be safer! I'm sure you can grab one online for under $10. :mug:

If you are doing a lager I imagine that you will be useing mostly plisner malt in the grain bill. With grain bills that are primarily pilsner malt you should do a 90 min boil time to prevent DMS. What strain of yeast are you using? The strains of yeast that like to be fermented at 50 degrees...

Glad you made it man, looks like you'll have a lot more brews in your life. :mug:

Hey everyone, I know some of you are into organic brewing and I was wondering if anyone knows of a company that ships to Canada or is based in Canada. It's it's based in Canada I can probably cut down the shipping cost of a 55 lb bag ;). Thanks!

Got it. What is EKG and are you sure that an addition at flameout won't add to the IBU?

Looks great! I noticed that you make a final addition of hops at the 0 minute mark, does this mean you add them at the very end of the boil and then chill the wort? If you are not getting any IBUs out of the addition it is purely for aromatics right?

I want to lager all of my beer for at least 3 months, if there was an infection would my beer be ok when it is done lagering? If there is an infection i'd be able to tell during primary fermentation right?

I've only made 3 batches so far and they have all been from kits but I have been doing so with the lid on the primary fermenter with a garbage bag over it. I have not had a problem with infections and I know a couple people who do it this way. Is there always a risk of the batch becoming...

All ale prior to the 1300s was made without hops as they were not yet being imported to England at this time. I know you already know that this stuff was called gruit, but I don't know of any beer made without any bittering agent. Hops or another bittering agent work to counteract the sweet...

Trying not to get off topic here, but you would produce the best product if you cold crashed AND lagered right?

I've thought about doing it outside too as I don't have a freezer for brewing yet. When you cold crash you are essentially just lagering for 3 days right?

Looks delicious! How long did you ferment it for?

Good to know! How many pounds of malt can you fit in a trashcan?

I'm going to start buying grain in bulk and I think I'll just store it in rubbermaid containers that come with a lid. Would that be enough to keep mice out?

You could use it to lager your beer if you are not already doing that. I'm going to be getting a chest freezer eventually to do that, but a fridge hooked up to an inkbird would allow you to lager in it, or ferment at cool temperatures!