Search results

I saw that, was curious when I saw Brett Brux and looked up your yeast, as the Brett Brux Ive used in past was very barn yardy, horse blanket. I used it last in a cherry lambic with pedio and lacto. Its a funky beast for sure. I like how IPA's are so fruity when they are brand new. I...

Nice recipe. Sounds delicious. I too have taken to lowering the bitterness and boosting the hop flavor and aroma. I do this by shifting the hop schedule to late addition. Only an oz at boil for 10 gal. But several ounces at 15, 10, 5, flameout and dry hopping at 2 oz per carboy. Mosaic is a...

I just swapped out all the faucets for Perlicks, with new chrome collars and chrome 1/2" spacers. Aint they puuurty :D

Doing a double batch one day, an IPA and a Bohemian Pils. Some friends came over and we started drinking. Between shootin the bull and drinkin too much I dumped the lager yeast starter in the IPA. :smack: Good news is it turned out great. I called it 'Czech out my Ale'.

Thanks. Its 2 part bar top resin. Google it, you can get it all over. It took 2 gallons to do that. I did it in 2 parts, one coat over the corks to get a flat surface, then put the labels down and did another coat letting it run off the edges. Menards used to carry it, not sure if...

+1

Here's my setup.

6 tap keezer and bartop

Here's one that didnt make my brew blog yet (in sig). Im torn between the 2 Rye de Gard labels,... any preferences? :) Figure a farmhouse style ale needs a farm girl right?

Im 51 but don't feel a day over 65

I hear ya about brew day exhaustion. When I brew now I do a double back to back 10 gal all grain brews. It keeps me hoppin (pun) paying attention to all the processes. But in 6 1/2 hours I put up 20 gallons so it seems a no brainer anymore. During all that Im usually keggin or racking...

Here's a few of my labels. Cheers. www.jimsbrews.blogspot.com

US-05 is a very clean fermenting yeast, especially at lower ferment temperatures. Yeast create more fruity esters at higher ferment temperatures not lower temperatures.. I use US-05 in many recipes where I need the yeast to be very clean to allow other flavors through. Im sure the fruitiness...

Ok here's the pics as promised of my keezer coolant system rebuild. Basically ditched the built in R12 system and used an R134 system from my lagering chest. Except I clipped off the long steel evap line thats used in chest freezers, and soldered in a proper evaporator coil scavenged out of a...

Thanks guys. I had a bit of head scratcher snafu on my keezer recently. The compressor cooling system sprung a leak. And the piping is buried in the foam walls of the freezer. Unfixable. ****e! I tried to find a new freezer that would fit in the oak skirt and still hold 6 corny's. No...

HAHA! Hey Fitz, sup brotha.

Thanks everyone. Was a fun project, and get a lot of response from the friends. That bartop resin stuff does a nice job. No bother, happy to answer any questions. It was a 2 part epoxy from Menards. I did a search and doesnt look like they carry it anymore, but its this stuff, you can...

My panel is pretty utilitarian. 2 cheapass chinese 10,000 watt SCR's that power 2 15.5 keggles, each with a 5500W camco ultra low watt density element. Powered off a 50 Amp breaker (46 amps with both roaring). Ive since ditched the dig meters and put analog ones on there that read true...

Been meaning to post this up for some time now. I built this over xmas break last year. The freezer is a 10.2 ft older model (R12) which holds 6 corny kegs perfectly without a raised skirt. Pretty unique model I guess as new models with the same outside dimensions only hold 4 or 5 due to...