Search results

Wow, great lineup for the party. I'll be running Marzen /oktoberfest, pumpkin Ale, Vienna lager, house pale, and an IPA. You've definitely got Germany /Bavaria well represented! Prost! My neighbor and I will be making three kinds of homemade sausage. Headed to butcher tomorrow for the pork and...

All depends on your tap water profile. Get a report done by ward labs and then go from there. My water is actually pretty good, except for the chloramine's. I tried just using a canister carbon filter, but still had an off flavor - which turned out to be chloramine. Went back to distilled and...

Here you go: - 1 packet dry bread yeast - 1t white sugar - 1 1/4 warm water (to rehydrate yeast) - 4 1/2 c flour -1/4c white sugar - 1/2T salt - 1T oil - 1/4c baking soda - Pretzel or kosher salt Rehydrate yeast with warm water and 1t sugar. Wait until rehydrated Mix flour, 1/4c sugar...

No bueno amigo. May turn into a nice sour in time. Many folks here may tell you to keep and and see what happens. I'd say start planning for your next batch.

That stuff is crap, ditch it and get a copy of Bru n water, salts from the LHBS, and build your own water. Understanding water chemistry has improved by brewing dramatically.

Back to back weekend brews prepping for big oktoberfest party. Tonight I readied my pretzel recipie. OMG these are freaking awesome! Now I need a good beer cheese recipe. :beer: Who else is prepping for the season?

Lakefront Brewery in Milwaukee! Luckily I left the day before the idiots decided to riot and light the town on fire. Great tour and great beer history!

I still have one of my old 6.5 gallon glass carboys circa 1998, kept for nostalgia sake. While I have never had a carboy break and cause injury - many others have. I do have a couple plastic better bottles I use periodically when I do a small 5 gallon batch. Most of the time I use my large...

Not trying to hijack - but problem solve... I'm having a similar problem. Background, I've been running this keezer for several years now with no problems. I have a batch of IPA that foams like a SOB. Things I've tried: - Changed gaskets on out post (inside post and out) - changed poppet -...

My taste buds and general sense of being tends to change once I've had several IPA's...

The first 5-7 would be the most important for consistent temp control in my opinion. Letting it warm into the low 70's should allow the yeast to clean up. Good luck.

Batch resumed today - half barrel of wort in the fermenter. 105 outside today to plate chiller could only bring down to 85. Will probably pitch tomorrow am once the temp is dropped down to 68 in the fermentation fridge. Photos: - full mash tun - pumpkin puree - boil kettle maxed out -...

Half barrel batch of Pumpkin Ale in the fermenter!

Agreed - hadn't milled the grains yet. Planning to reschedule for Saturday am. Hopfully won't have any sick kiddos to tend to. Will be glad to get this batch of pumpkin Ale in the fermenter as fall is just around the corner.

Short story, kid got sick and I had to cancel my brew day. Good news, my grains had not yet been milled and my yeast starter should have no problem sitting a few more days. My question has to do with my water. This was a half barrel batch and I had already run and measured RO water and...

Very pleased with all of your effort on this! I installed a fresh OS on the extra RPi and got it up and running in less than an hour. https://taplist.io/harvest-brewing/ I'm looking forward to having a few more options available (i.e. themes, customization) so I can get it dialed in perfect...

2nd on vacuum sealing.

Anything light works well. Typically I use golden light.

If you have DMS issues, extend your boil to 90 minutes.

As others have mentioned, straight 2-row base or pilsner malt will give you a straw colored beer. 5-10% wheat for a little body. Mash low. If you prefer a lower FG reduce your malt bill and sub in a lb of dextrose after the boil. If you get anything darker than straw color - there is something...