Search results

*Note, the following opinion is primarily if you are kegging*. I'm of the mentality that I typically A) Don't want to ferment out the fruit sugars on fruits that aren't super incredibly sweet and B) Personally feel sanitizing the outside of the fruit should be adequate enough if not added to the...

Rather than create a new thread just figured I'd update here in Kenny Wilson's thread. My Waterloo (Watermelon Jalapeno Wheat beer) was a major success, everyone absolutely loved it. I went with 1 quart of 100% fresh pressed watermelon juice from a local juice bar since I don't yet have a...

I use a 1650w Hotrod heatstick combined with gas stovetop and let me tell you if I turn the gas up past mid way the rolling boil is more aggressive than when I boiled outdoors on a Blichmann propane burner. Plugs into a standard 120v outlet as well...

I'll look into it. Though up till now as mentioned I haven't noticed any issue and my IPA comes out great. Could be though that it would be even better doing pressure transfers with CO2 and I just don't yet know what I'm missing :) Rev.

Gonna cut it up and dry hop it for one week in the fermenter. I typically sanitize the outside of the peppers (I've used habanero and jalapenos already) then I cut up the peppers on a sanitized cutting board with sanitized knife then add to the sanitized mesh bag and weigh it down with a heavy...

First off, that short period of time with just the surface of the beer exposed has never given me any perceivable oxidation. Second, I have to remove the vodka from the airlock so that the fermenter can drain anyhow - so air is already coming in. Third, I have to open the lid and look in anyway...

I use Ss Brewtech fermenters so I don't use a racking cane. I have the diptube faced sideways for most of the drain then when near the very end I rotate the diptube to face down by pushing it with a long plastic sanitized brew spoon (I don't like rotating the whole valve). Works perfectly and...

Wow, just look at the horrible reviews! I actually lol'd at this one comment, "Buy this capper if you want more pain than joy during your capping session." Rev.

Norton: "Uhhh Ralph... you mind if I smoke?" Ralph: "I don't care if ya burn!" Rev.

Most of my beers I give a full 4 weeks in the primary (I never secondary as there's really no need IMO) then keg. I force carb for 30 hours or so at 30psi then purge the gas and set to my desired PSI and one week in the keg then I open the tap for drinking. Been working wonderfully this way...

Great to see this thread, I'm going to be using smoked malt (Briess Cherrywood) for the first time two weekends from now and was curious about the amounts as well. I'm going to be making a Pineapple Chipotle Smoked IPA. So it will get smokey flavor from both the smoked malt and the Chipotle. I...

For what it's worth, I do a little more than finger tighten but not much. I take pliers, grip the flat head, and give it a little more of a tighten, like 1/16th of a turn. Been fine doing this, just don't gorilla arm it. :) Rev.

From what I recall reading phosphoric takes a lot more to achieve the same level of pH lowering. I've never used over 5ml of lactic acid, and at that level I never tasted any noticeable affects. These days, with my water and water chemistry adjustments I rarely use more than 2.5ml lactic acid...

Water treatments such as gypsum and calcium chloride lower mash pH and you should really start looking at your water chemistry if you haven't yet. But the easiest way to lower mash pH is using lactic acid. You can use acidulated malt but if you're not trying to stick to the Rheinheitsgebot then...

If you're losing gap it's cause you need to readjust the rollers so that the adjustable roller is coming up from underneath the drive roller when you set the gap, otherwise it will move when milling. It's very confusing but I finally got it sorted out when I got my first MM mill years back...

I could really use an opinion on the above ^^^

I'm doing my first Watermelon Jalapeno Wheat beer and have been going back and forth as to whether I just want to 1) add a half gallon of pressed watermelon juice to the fermenter then immediately keg or 2) if I want to add the watermelon juice to the fermenter for only the last 2-3 days or so...

I'm of primarily German ancestry, but born and raised here. Have been to Deutschland a dozen or more times. I love German beer, but brewing new and interesting things makes brewing exciting for me and for all those I share it with. Rev.

Awww, poooor baby can't handle the heat? Then GET OUTTA THE KITCHEN!!! :D Rev.

Cool thanks! That's what I was starting to think because habanero's are around 40x hotter than jalapeno's and I find one whole habanero chopped up seeds and all is enough for 5 gallons. Rev.