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denny, A blacksmith friend says: get a propane forge, with a coal forge you spend all your time messing with the fire. Mine is 12" dia and 12" long, steel pipe with KAO-wool inside covered with 'castable refractory' cement. On a cart so I can move it in and out, and has only one...

Gentlemen, A subject? Actually, I just want to relate to the world 'what's been happening' in the 'former pantry brewery'. To just say ' hey ya'll! ' The subject of my post isn't specific, but general. That's why I posted it in the 'general' file. But a post should have a 'subject' to...

Gentlemen, I take my brew kettle off the fire and place it in the sink full of tap water. I worry about doing anything else, tubing, whirpooling? I change the water often, till there is no steam, then cover. Keep changing the water till the brew pot is not hot to the touch and then...

Yup. 3" - 4" of electrical tape, {in two places in case one falls off} and mine has been on years. Bottling up a batch of 8Lbs D.M.E. with speciality grains steeped in, I call it: 'Briess Crystal Bisquet' http://jacksknifeshop.tripod.com/ 'Knife'

Gentlemen, I am an old 'extract snob' having brewed basically 'alcohol' which didn't taste bad, for 14 years. Now alcohol which tastes terrible is better than no alcohol at all, but this year my goal was quality. I steep speciality grains in my water then add the DME. I am amazed...

onescalerguy, I'd like to see your boat! And some fishing pictures too! Show me your brewery! Knife

pherball, I have for the last 14 years, {this is year #15} let my ale stay in the primary a week, and then the secondary a week, then to bottles for a month, and its better after two! I don't use the hydrometer much if at all, just 1 week in old #1. And 1 week in old #2. Then a month...

Bah, Does 'specific to extract', include steeping in speciality grains and partial mashing? As I use a base of 8 Lbs of D.M.E. {and that was all I drank for years.} I am now discovering, {after 14 years} that DME and LME are base grains and bland. {I thought my homebrew was a...

No problem, I am, after 14 years brewing extract, steeping speciality grains, learning to put some flavor in my brew. I am having to relearn all this brewology. 'Simmering changes starch to fermintable sugar, not alcohol.' Got it. Thanks I appreciate it, and I stand...

Kai, I have reading the Palmer book for the last hour. A free book! Steeping is mashing. That alone is interesting. Speciality grains... base grains... One 'steeps speciality' grains into ones extract brew. Whole grain is mashed. Partial mashing is inbetween. I will read...

Gentlemen, Each one of the former posts were so profoundly educational interesting and exactly what I needed to know. I am stunned. It has taken days for me to even begin to understand all this information. Speciality grains are for taste. Base grains {so aptly named} are for...

soulive21, Greetings, I was interested in your comment about speciality grains, steeping vs partial mashing. I have been brewing 15 years. Today I walked into the Homebrew Headquarters to pick up my 55 Lbs of D.M.E. mentioning that last year my goal was 1,000 bottles...

` Flying lion dude, I called up old Andy at the 'HomeBrewHeadquarters' {N. Dallas} and asked him about growlers. Bingo! He has different sizes of 'big bottles'. With screw caps and he said they were alright. And I think about the 2,000 12 oz bottles I bottled last year...

Knife, you are a genius! I am like totally stunned! A new age of homebrewing is happening as I am writing these words. Big bottles! Dern! I just need some big bottles. jacksknifeshop.tripod.com 'Knife' himself

The Amazing, new 'speed bottling technique' ! Gentlemen, beer and ale must be either bottled or kegged. Think of all the different size beer bottles you have seen in your life. One day I will be set up to keg a whole batch, 5 gallons. Like in one big bottle. On the other hand...

Gentlemen, It is true that I need to 'expand my horizons' as far as brewing goes. Alcohol which 'don't taste bad' is a worthy goal. But how much more worthy, would brewing beer-ale which tastes good, be? Brewing season has just started it being november and I think I am really...

Gentlemen, I have been flooded with ideas for improving my homebrew, thanks . A few questions, 1. Does whole grain simmered at 150-60 however long, impart alcohol too? or mostly flavor to the brew? 2. With D.M.E. my '8Lb' hammer is 6 3/4% alcohol. With each pound of whole grain added to a...

fretman124, Hmmm, very interesting. A very helpful response, Thanks man! I have used grain before but couldn't really tell any difference. But that was years ago, back when I couldn't taste the hops, and now I can. Good idea, and like most good ideas, simple. I wrote down all those...

Old Farmer, Howdy, it has not 'froze' down here either yet. I wrote the 'Poultry vs Homebrewing' article last year and just re-posted it. Trying to get my brewery going as well as writing more stories. Last year I had 517 12 oz bottles of my homebrew all at the same place and at the same...

Howdy Ya'll, I have been homebrewing for 15 years, and my brewing skills have evolved to where my 6-7-8 Lb Hammerbier is a masterpiece. More recently, since my last near fatal motorcycle wreck, I have gotten into poultry again. Clean legged silver Marans, OEG Bantams and...