Search results

I don't have the time or space to brew any longer and I am selling all of my equipment. I would like to sell it all together. Local pickup in the Houston area only. I am asking $400 for everything. 10 Gallon Boilermaker (G1) Barley crusher 10 Gallon round cooler w/ bazooka screen 50' Copper...

I don't have the time or space to brew any longer and I am selling all of my equipment. I would like to sell it all together. Local pickup in the Houston area only. I am asking $500 for everything. 10 Gallon Boilermaker (G1) Barley crusher 10 Gallon round cooler w/ bazooka screen 50'...

Sold locally. This thread can be closed.

Thanks for the files! I just picked up several of these yeast and this helps a ton.

+ 5 Honey Blonde 26467

If you want to go with extract the following will get you in the ballpark. Its going to be hard to get this beer dry enough with extract though. 8 1\2 lbs extra light dme 1lb wheat dme 4oz C20 steeped .5lb honey or sugar 3oz Columbus hops at 60 2oz Centennial at 10 2oz each Citra...

Subscribed for the next group buy

+5 Hopbursted ipa = 279

The 3 gallon better bottles are square but I wouldnt put more than 2.5 gallons in one. If you don't mind reducing your 3 gallon batch to 2.5 I think this would be a great option.

I have had this problem with s-04 as well. It gives me a mixure of bread dough and a rubbery/bitter aftertaste. I have only experienced this with s-04.

Also, are you pouring out the first few ounces after the beer has been sitting for a while? I usually notice an off taste if I don't do this.

I would recommend changing out all of the o-rings and soaking the keg, dip tubes, and disassembled posts in PBW or oxyclean free overnight.

I'll be brewing a brown porter today. One of two beers I'll be entering into my first competition.

No Brett is necessary. You can just sub 3724 in place of 3711. It may take a couple of weeks longer to fully ferment but it will get there.

Thanks for the heads up! Just placed my order.

I haven't watched the episode but looking at the guide on the brewing tv website it looks like it is iBrewMaster.

It might not have added 23 points but it certainly would have helped get more of the sugars into solution. I would suggest reading this before brewing again. Specifically the section on "No Mash Out Double Batch Sparge" about two thirds of the way down the page...

Did you stir after you added the sparge water?

If I had to guess I would go with 1056/001/us-05. The majority of the west coast ipa's use this yeast. Edit: I knew I saw a recipe for this a while back. Here is the link. http://beeradvocate.com/forum/read/2318272

@Fletch I went back and changed it to the original recipe.