Search results

Pm sent

I use a 15 gallon Tall Boy kettle. I've brewed 10 gallon batches & it holds the weight with no problem.

I use the same Advantco with a Tallboy kettle (before Northern Brewer was bought out). I have never had scortching, even on the highest setting. Investing in a tri-ply kettle was worth the investment.

All good ideas. I'll probably do a Smash with the MO. I'm going to the homebrew shop today for a few odds & ends. Maybe a hop in the fridge will jump out at me. Thanks for all the ideas.

Keep any eye on Hombrew Finds. They have daily updates for brew related equipment.

I am brewing a barleywine in June, so I decided to make a "small beer" to use the yeast cake from. Since I have a 55# sack of MO & some WLP 090, figued that would be the starting point for a recipe. In the freezer I have an ounce of each: Magnum, Northern Brewer, Cascade, Centennial & Simcoe...

Thank you for the advice. My expectations are very low with this batch. I should just stick to making beer. I will follow your recommendations. Take Care.

Long story: I made a gallon of JOAM & a gallon of Apricot Vanilla mead. Neither fermentation took off (like I said, basement probably too cold). Posted on this forum about it & deservedly took some flack about messing up a no brainer recipe. After these meads finished too sweet, I put them both...

Title says it all. Forgive me for the Noob question. This is my first mead. As a homebrewer, the CO2 in a fermenter protects the beer from oxidation. Is it safe to assume the same happens with mead? It's been fermenting since December. In February, the gravity was 1.020 (way too sweet). I...

That's a good idea. Although I liked the American Brown Ale, I plan to make some subtle changes to the recipe for next time. For the brett test version, I was blown away at the flavor. I'd like to make it again. For a 5 or 10 gallon batch, do you buy a White Labs or Wyeast strain or do you use...

On 11/13/16, I bottled a brown ale. I was not happy with the amount of beer left on the yeast cake due to my poor ability to siphon. I cold crashed the better bottle & ended up with an extra half gallon two days later. On 11/15, I moved the beer into a growler & added the dregs from a bottle...

I am far from experienced with making sour beer. I've only made 2 batches. My advice would be to put the Roeselare in one fermenter & the Flemish blend in the other. Don't worry about the fruit now. Let them ferment for 12 months. I would not check anything until they've been fermenting for 6...

That's good to know. I tasted one at a local brewery & could tell it was past its peak. For this same reason, I have stayed away from brewing & bottling double IPAs.

For anyone who has bottled a NE style beer, is it worth it or do you lose too much hop aroma/flavor?

Can't go wrong with Yooper's recipe. One of the best beers that I've made.

I brewed the APA this morning. Used Magnum for bittering. I appreciate all the feedback & suggestions. Looking for a balanced beer vs. a hop bomb. I like the suggestion about substituting the pilsner for MO. Maybe next time? I'll dry hop with 2 ounces instead of 1.

8# Maris Otter 3# Vienna Malt 8 oz. Wheat Malt .50 oz. Northern Brewer (60) .50 oz. Amarillo/Simcoe (20) 1 oz. Amarillo/Simcoe (10) .5 oz. Amarillo/Simcoe (5) .5 oz. Amarillo/Simcoe (0) 1 oz. Amarillo/Simcoe dry hop Safale 05 Mash at 153* Est. OG 1.053 Est. FG 1.010 60 minute boil I am...

I will grab a sample in a few weeks, at the 12 month mark as planned and report back.

My first sour: I brewed the following recipe on 3/31/16: 3# Wheat DME 3# Light DME 4 oz. Maltodextrine 1/2 oz. Whole Saaz (60) WLP 530 Abbey Ale Pitched Wyeast 3278 Belgian Lambic Blend during high krausen. At 6 months, I was happy with souring flavor. Added dregs from (2) Jolly Pumpkin beers...

Looks like a great kettle. Would be nice to win.