Search results

Ive heard of overnight mashing somewhere here before but I cant find anything with searching.... I'm doing the oatmeal stout HERE and wouldn't mind starting it tonight and sparging and boiling tomorrow morning. Do I have to raise the temp of the mash back up before I sparge? Or will the temp sty...

The feed lines for hot water tanks are stainless and are about an inch in diameter. Im using one for my 5gal IglooMax cool water cooler and it works great.Like was stated in a previous post, you can barely crush it with your hands and at $8 for a 18" length it was worth it.

I have to agree with everyone else - 1500 is outrageous, i have a feeling they wont be selling many of these units especially when you can have a known good conical with the extension legs for 650 -- IMHO

Hopefully your far enough over the mac where I cant catch it :fro: Every time Ive gotten the shot i got a mild case of the flu -- I wont get them anymore.

I was thinking about doing an AG outside untill the weatherman told me to stay inside or your gonna freeze to death, -24f wind chill :( Dont think ill be brewin today

I just did a 1 gal test batch of rye this past weekend and it went off without a hitch. The only thing I had a problem with was efficacy I started out with 1lb 12oz of 2 row and ended up tossing another 6ox in the mash to get mt SG up. I had a little taste last night before I bottled and is was...

Have you checked in your yellow pages for a local brew store? some times its easier to drive a half an hour and talk to someone who knows what you need rather than buying it online. Where are you located .. some people here may be able to point you in the right direction.

in the wheat i just did i used sweet and bitter orange peels and coriander. I got all of those from my LHBS in 1oz packages. I just transferred it to secondary yesterday and it already tastes awesome :rockin: Edit: I guess a recipie is in order BeerSmith Recipe Printout - www.beersmith.com...

I brewed a SNPA clone yesterday :ban: -- but I plan on starting a wine kit today i have laying around.

Ill start by giving you a big pat on the back for getting you first 2 brews under your belt. :ban: My first one tasted like overcarbed seltzer water :p . What was your starting gravity and final gravity? Both of these numbers will tell you how much fermentables you started with and how well...

Havent seen it yet -- but it sounds just as bad as that coke blak stuff - nothing like coffee and coke

Ive heard of adding Knox gelatin to the secondary to clear it out. Ive never done it myself But im sure others who have will chime in.

Now my wife thinks im some sort of prevert. :rockin: Someone has a great job

If its like the cheap ones they sell at bass pro or walmart (looks like they use the same burner) they are around 55k. Northern brewer has just a burner that is the same design lookie here http://www.northernbrewer.com/pics/fullsize/55k-burner.jpg

my stout i just did finished in 24 hours :rockin: Ill leave it for a while to age though.

I did the caramel cream ale last night, and woke this morning to no activity in the airlock :( . I thaught something was wrong when the smack pack didnt expand after 4 hours.

When I was younger, ~19yo, I started my hands at brewing. I did a stout and bottled it too soon and added waay too much priming sugar and gave these to a few of my freinds. One of my freinds hid these where he hid everything elce he wasnt supposed to have (under the floor in his attic). Needless...

alot of people are doing 4oz of corn sugar per 5 gal rather than doing it on a per bottle basis. You get more of a more consistent result when you mix it with the whole batch.

And just in case any of you missed it here it is :cross:

The light causes the beer to become skunky, has something to do with the hops, but im sure someone elce will chime in with more info. I use the box the carboy came in to keep mine covered.