Search results

yea.. thats terrible... Thats why i use my air gun to dry it out as best i can. I'd love to go stainless but if i do i'm going to a 15 gal pot and those things are way too expensive. Worth it though.. it will probably be my last pot i buy.

Another hot day in the northeast... i layed down a few of the Festina Pêche by Dogfish. Impressive... clean and right to the point. Was expecting a Sweat Beer but instead got a semi dry crip clean finishing tasty brew.

Racing Stripes

I agree with the boil volume adjustment... but sometimes you just end up with less in your fermenter. My last batch done on a cool night 70 degrees or so, I ended up with exactly 4.5 galons... and the brix read 14... It was higher than i expected but was pretty happy with the result. I added...

+1 on leaving disimilar metals in contact. I made the mistake of leaving my coper imersion chiller in the pot for storage and found that the "seasoning" was ripped right off where it sat on the bottom. I had to reseason it all over. Easy enough but now i have a slight marking where the copper...

Ugh... Its easy to be a pats fan... They get the video... :-)

Yup im done in about the same time. I also cleanup during the boil... I pitch outside after beer and yeast reach equal temps...

Bong hit

Lost cause

I know the feeling but.... you know those buddies that show up and drink you brew?... invite a few over on brew day. Some of my buds show up right on schedule... Inside i like to brew by my self.. but outside I invite some friends..

man... I wish they shipped out more Shiner brews to the east coast.. i'm on the hunt for more.

Now you see, my wife loves the smell... "its like caramel candy... " exact words. dont hate me.. ;) I am gonna try brewing in the garage during the winters.. the summers now i have a setup outside... but winters get cold and i'd need a space heater for sure... unless my turkey fryer produces...

My orange round mash tun puts me over 90% efficient with no squeezing. It was more in the 70's when I bought pre-crushed grains. I now know that most Brew shops dont adjust for the "best" effiency. I say buy a grain mill. You wont regret it.

Giant Pimple

Never used rice hulls but +1 on the slow vourloff... I think this is mainly to avoid channeling that could produce compacted grains around your manifold.

Alot of people say its hard work.. And it is.. However any work is hard.. I rather work hard at something i love to do than work hard at something I have to do... Long as you can stay afloat you'll enjoy it! Congrats man... I think most people on this forum want to do the same... If not all of...

I picked up my third case of shiners "ruby red".. I really like this beer since we a lil heat wave in the northeast... Im trying to get into some good fruit beers and grapefruit is where I'm starting. I think. I also have a pale ale and a wheat on tap that i'm happy with i keged a few weeks ago..

smoked wings are the best... i smoke the drum and wing all together. MAN i have to smoke something now.

cool.. good to know... I think wine however doesnt use up the headspace that beer does. I've had many of airlocks gooped up with krausen from a angry yeast. Nothing a blowoff wouldnt solve though. I have an extra 5 gal. laying around from my portable kegerator build i'm thinking I may give...

Thats interesting... so thats where your abient temps (my basement is usually perfect for fermenting) and the bucket with thin walls makes more sense. Same goes for glass carboys... so basically yeast "sweat" and produce heat. Never thought about that...