Search results

It took a few weeks, but the vomit smell does go away and you get a great beer.....bit scary at first though when you get the first wiff.

Wow....Just got my FB from Jaybird....great quality!! Plus he's a great guy....all in all this can't be beat.

Just set your max temp to be 170 or greater on BCS. if you get a stuck mash and temp rises in element, then BCS won't fire the element. no additional hardware needed.

PM sent

Look at your Final Gravity. I bet its only a few points below your Original Gravity.

I made a version of the Japanese belgian white called Hitachino Nest. The recipe calls for 2 cups of orange juice added to boil for one minute. I used two yeast strains to see what whould happen. The forbidden fruit strain is very sour (just like the HN) but has an awful smell. I'm hoping...

How does Idophore versus Star San do to your skkin in its diluted version? In other words do I have to wear gloves everytime I use this stuff? Thanks Sebastian

Now that Hitachino is everywhere....you must have all had a taste by now. Has anyone figured out what yeast to use in the Hitachino nest white? Where do all those sour notes come from? Would it be possible to culture the yeast....I've never done that so it might be a silly question. Thanks...

It took a while, but I followed Bobby M's directions.....and ta da! -S

For the lid I used the piece I cut out from the keg and added some 5/8 tubing to both the lid and the keg that was split on one side with a razor blade. In other words just run the tubing along the edge of both the keg and the lid part. they sit on each other and make a great seal. I still...