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Was it that sawdust type crap? I hate that stuff! I would reccomend dropping 5 bucks and getting yourself an oakboy. Better flavor, less mess and less hassle and you can reuse them indefinitely.

I hear that!! I can think of a couple times when I woke up from a long night of several SNPA's with bloody gouges in my hands.

I just use Starsan for sanitizing my wine stuff. The way I figure, sanitary is sanitary, no matter how you get there. Save the bisulfite for aging, though.

It did decrease your gravity, in terms of dissolved sugars, but at least you didn't really lose any ABV, since that drop in gravity was most likely a result of starch conversion to alcohol in the starter:)

My current HB supply is beginning to dwindle, so over the weekend I stopped by the liquor store for a sixer of some tasty new brew to enjoy with the fantastic weather we had here in Mpls. Of course, I need to stock up on pry-off bottles, as well. Being a non-kegger, I make it a point to never...

Is the recipe referring to amber malt extract?

This has been a phenomenal thread and I just wanted to ask you a couple questions about your steam mash setup. First, do you also use the pressure cooker to heat your sparge water in a cooler? If the steam was capable of getting water to ~170F, then you wouldn't need a burner under the HLT...

I used 3.3 lbs. of Amber Malt Extract (LME), 1.4 lbs Pale malt extract (LME), 4 lbs. German Pilsner malt, 19 oz. of Specialty grains. Mashed the grains in a 5 gallon paint strainer at 150F for 75 minutes, right in the boil kettle in 2.5 gallons H20. Moved the bag to a strainer and sparged...

And Happy hour starts in less than 2 hours! woohoo

The customer reviews (link) for the product on Amazon have also mady me wary about the Banjo cooker for that very reason. Then, I know several people who haven't had any problems. Could this just be a horrible QC issue?

I've read that corn sugar is preferable because it is 100% fermentable, therefore no byproducts as there would be with DME that could potentially trap off flavors in the bottle (instead of evaporating off in the fermenter). So I use corn sugar. But I can't imagine a cup of DME in 5 gallons of...

I have one that I got before I started brewing - for barbecue. But it works fabulously in wort. I do partial mashes on the stovetop, and can set an alarm for when the mash temp gets over 155, or whatever. Also very handy when chilling with an IC.

On Sunday afternoon, racked my Kolsch into secondary. On uwmqdman's sage advice, decided to reuse the yeast cake with an Oktoberfest-esque pseudo-lager, and picked up the Oktoberfest Marzen PM kit from Midwest supplies, sans yeast. Brewing day went great, OG = 1.052, and by bedtime there was...

Here is a great, qualitative explanation of utilization % at different boil times and gravities. It's a little technical, but not too bad.

I second ilikestuff. No label adhesive is a match for hot water and a copper scrubby. You probably have one right next to the sink anyway, so after you pour the beer, just rinse out the bottle and scrub the bottle off. Twenty seconds' worth of work.

The "Wealth of Information" sticky in general discussion led me to this page, which lists Glenn Tinseth's data on hop utilization (HU) both as a function of boil time and of wort gravity. We are primarily concerned with HU as a function of varying gravity, since the 60 minute hop addition is...

I was just wondering if any of you out there that lack lagering facilities (such as myself) have ever tried pitching Kolsch yeast in wort that would normally be lagered. I have been trying to figure out a way to re-use my kolsch yeast cake, and then I thought, since kolsch yeast has lager...

I will enthusiastically second that sentiment. I have the priviledge of calling NB my LHBS, and everyone there is knowledgeable and helpful. And their grain room is a little piece of heaven.

Brettanomyces isn't actually bacteria, but a different genus of yeast. That's a common misconception because lactic acid is one of its metabolic by-products, just like lactobacillus, which is bacteria. So they are often used in conjunction to deliver that sour, acidic flavor in some Belgian...

Any word from Briess or Muntons? Don't mean to be a pest, but I'm kind of interested to hear what they have to say