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Rangers looking to change the NHL narrative about the Bruins lately. On a tear for months now, big acquisitions, defense back and healthy finally and now doing their version of a rout.

I've made smoked porters before but was disappointed - lack of smoke. This is my first Rauchbeir and I am impressed - this is what I expected smoked beer to taste like. I am looking up recipes now - beefwood and alder seem to be a good choice and cold smoking your own malt also appears to...

I haven't had their Marzen, but word is that is their Marzen is a little lighter, sweeter and less smokey. SP. Thank for the typo, I picked that up in the edit

Aecht Schlenkerla Rauchbier Urbock. Classic smoke beer. Rich deep smoked malty brew. Gonna go great with todays corned beef with German mustard.

any food grade no rinse sanitizer will do. Star San is popular with the home brewing folks, but there are a number of acid based no rinse sanitizers that are basically the same thing. I have used Nu-Foam tablets (dissolve in water in a spray bottle) that are available here in food industry...

tough week+. They had all those games in hand on the Isles and they have come up empty. Granted a very hard schedule for them, but the Isle's schedule wasn't a cake walk and they have come up big in a few.

2:35 the late John Amirante game 7, 1994 Stanley Cup Finals. Reportedly the MSG staff said they had the PA at concert level volume

I sipped when I took the FG reading and it was spot on. I'll post back when I tap it in the kegerator

PS. if you have never experienced the national anthem sung at the Garden before a Ranger game, I highly recommend you put that on your bucket list.

Deja vu all over again. Rangers v Penguins again tonight.

St Patrick’s Day: Side by side Smithwicks Red Ale and my HB Irish Red Ale. I’m gonna say the Smothwicks has more bitter finish even though the label claims a sweet malt finish. My homebrew (I think I modeled off BYO) has more roasted malt character with a slight dry finish. I was concerned...

Thanks for posting this. I always scratched my head at the notion of getting O2 out of the mash, since the boil does this and we add O2 into the wort for fermenting.

since this is your first IPA brew - it's somewhat ambitious, shooting for juicy hazy IPAs. Depending on your set up and process, it may oxidize quickly (darken) and hazy/juicy IPAs are notorious for fading quickly. It's like threading a needle with no oxygen exposure and hopping without...

That is today's transfer to the keg. Super clear, numbers dead on and tastes awesome. I brew 2.5 gallons. The fermentor is a 3 gallon Fermonster wide mouth with the DIY pressure lid lit. I use a spundling valve to ferment then put some CO2 pressure during the cold crash to account for...

thanks

sous vide in a stainless steel pot or a tamale pot (gives you the false bottom) will control your mash temp and then fire up on the stove for your boil. Drill a spigot and thermowell. you can then add a recirculating pump (anvil has a high temp with a stainless steel head accessory). I...

Rangers look different tonight. I think it's the 1st period lead.

that recipe is for 23 IBUs and 1 oz of northern brewer shouldn't produce a noticeably bitter beer. Pick up a bottle of Sam Smith Nut Brown ale which is mildly bitter and compare to your brew. If Sam Smith seems overly bitter you you, then your taste buds have become sensitive to hop...

fwiw, more and more commercial suppliers of oxy based cleaners and using the word sanitizer in their applications, such as laundry sanitizer and food sanitizer. OXYSAN is a food grade oxy cleaner and acid sanitizer in one product. I suspect we'll see that take over the brewing world...

one step is incredibly good for home brewing. Keep in mind sterilization isn't a practicable option for home brewing so we use sanitizing which is an industry thing. Oxy is very powerful and cleaning and destroying cell walls and thus getting rid of organic matter (and getting your shirts...