Search results

I've been a certified welder, or " professional", for about 10 years now. My best advice would be to get an associate's degree from your local community college. That will teach you a lot about the trade, the majority is learned through experience though. And as far as the job market for...

Stone's double bastard

I have just starting paying closer attention to ph levels with my brews lately and was wondering if anyone adjusts their ph while batch sparging or just in the main mash? I've heard conflicting opinions on this and would like to clear it up for future brews.

Just did a Maris otter smash with EKG and it was amazing. Definitely doing that one again

My thoughts exactly!

Hilarious!

Try stirring the dme into a saucepan before you boil. Once the boil is over then just funnel it into your flask. Much easier that way.

If you're going to get into starters go ahead and spend the extra dough on a stirplate as well. You won't be disappointed with the results!

I've always had this problem and used the same technique to get them to settle...tried this on my last ipa and it worked flawlessly.

Marris otter and east kent goldings smash.... keeping it simple

When you give your yeast starter a pep talk like they're going to play in the superbowl!

You shouldn't have to do anything like than drill a hole for a doughnut l spigot, if so look at other brands of spigots

Thanks for the help, just bottled this morning. I'll try one out in about a month and see if it carbed correctly.

This will be my first attempt at bulk priming with honey. I'm a little confused as to how to prime my batch. I would like to retain as much of the honey flavor as possible. My only concern is that I have heard honey has wild yeast strains in it. So should I treat honey the same as I would...

Built out of scrap steel from work and some burners off eBay

Definitely do this! I had a three piece airlock in my carboy and when I came home from work the following day I had a mess from the airlock and stopper blowing out!

I cut the legs off mine and beefed it up with some one inch tubing, much better than those flimsy metal legs they come with

I've normally used wlp001 but changed to a wlp005 just to see the difference, I'll let you know how it turns out after conditioning for a few more weeks

I guess I need to trace my steps backwards then because everyone is coming to the same conclusion as me. Maybe its just a different tasting beer.... this is my first time doing an English ale smash. 12 lbs Maris otter 1 oz east Kent goldings@ 60, 30, 15, 0

I have a few ag brews under my belt but have just started playing with making starters for yeast. My question, due to my first starter batch tasting like cardboard, is it possible to oxidize a batch through a starter?