Search results

While I would rather use "Real" fruit, early in the secondary; your flavoring can go into the bottling bucket. I don't know if the flavor needs to "condition" or if it will be harsh. Best of luck!! :mug:

Are there any sugars in the concentrate??

I do it for every extract batch. Lighter ales that were good and good enough to pass around just got better!! I do turn down the flame before I add the rest of the DME to avoid boilovers :) , and stir the heck out of it before going back to full flame. :mug:

If you are set up to use a blowoff tube, why NOT use one?? I had one blow out of my fermentor that I did not expect. Same recipie, same yeast, Big Mess!! Not Again!! :mug:

Don't the tannins come from crushed/torn husks?? My mill is set at 0.040; so I don't think that that is your problem:) . PH problems would be my second concern.

You are right!! I totally missed the lager.. :mug:

60F may be too cool for the yeast to work properly. The proper temp is yeast dependant. My favorite range (Ale) is 65 - 70F :mug:

How much CO2 pressure on the keg and what Temp?? Enquiring minds want to know!! :mug:

IIRC: the commercial kegs are madeto be cleaned with cemicals and steam thru special fittings. More than I want to tackle.. The legal 15.5 gal SS kegs make great HWT and boiling tanks, even Mash tuns. :mug:

If you find that the valves are hard to get off of the keg, put a broom handle thru the keg handles. Position your legs so that the broom handle rests against you. This will keep the keg from spinning as you begin to unscrew the valves. :mug:

I would say that is a heck of a deal!! Check the JSP site: http://schmidling.netfirms.com/maltmill.htm to find out how good a deal it is. I mean the different options and setups that are available. I would rather have my BC than the model A, even though the size difference would make it...

Hey Snaproll.. If you think that beer sample was good.. wait untill you try your second third and fourth brews!! :mug:

Conservatory??? Why would anyone keep their HB in a conservatory?? Unless you are getting ready for the "Dueling Harpsichord Concherto".. J/K :)

Just boil some water in it for 15 - 20 min. to oxidize/season it first.

I agree, with one minor exception.. Most instructions want the extract added at the begining of the boil. I prefer adding about a pound of extract at the begining for hop extraction, the rest at 20 - 30 min. It helps reduce any extract "twang"or over caramalization. :mug:

Best to duck and cover after asking that question.. Alex, the number 1 answer is "MINE!" BTW, I am very happy with MINE!! (Barley Crusher) :mug:

Jim Bushes Malts 101 has a lot of good info. Norm Pyle has a great hop FAQ. Well worth the whole read!!! Hopflavor desc.at the end, don't give up. Lots of contribtors!! If this doen't start your head spinning, let me know.. :mug:

Since warm beer holds less CO2, and transfering into warm bottles realeases a lot of what's left; you may have started out with 2 strikes against you!! I would also check the seal on one of the flip tops - Fill one of the flip tops with soda and turn it upside down in a bucket to check the...

There are several digital controllers that work great. Ranco is one brand. Do you havea craigslist in your area?? Good resource for free and cheap stuff. :mug:

Lion Stout!! A very good export stout. Good heavy bottles - the kind that you are not afraid to toss across the back yard when a bro goes dry!! :tank: