Search results

i live in a small house. i've been building shelves and such in places that weren't designed for it. i built a set of shelves bolted to an entire wall in our living room with dual track hardware. the bottom shelf is 26" from the floor and has room to store about a dozen fermenters or carboys...

i finally saw it, too. and vowed to never buy any more AB/inbev products. the hard part is figuring out what they do own! http://en.wikipedia.org/wiki/InBev_brands not to mention their 51% share of corona owner, modelo grupo, and stealth breweries like green valley organic brewery. doesn't...

oh, it isn't that clear in the picture. is it really worth it to have a pump instead of gravity for a system that small? seems like maintenance, cleaning and worrying about more places for bacteria to hide in would be issues.

do you have a pumping system? if not, you will need to elevate the units.

a friend of mine is making a wooden brewing paddle for a friend of his. it is more as a sentimental item than practical as far as i can tell. he is going to carve it with some kind of runes or symbol of a brewing god(yet to be determined). i'm not sure if it is for the mash or fermenting...

why do you hate dealing with extract? the wort running out of the mash was getting thin, about 1.025 and i've heard that you can get off tastes at the end of the runnings.

my first AG I shot for 10 gallons, (what was I thinking!) and it boiled down to 8. another batch boiled down as much. i really didn't have a clue what i was doing. my mash temp was low and my efficiency seemed low, so i stopped when the SG was right. with this method, I can ignore efficiency and...

the extract goes in preboil, so contamination isn't a concern. It worked out pretty well. I put in about 6 oz of DME to bring it to the desired OG, then post boil, I added back about 3 quarts of water to bring it back.

Right now I have my third AG batch sparging. I haven't calculated my efficiency or started using any software yet and it occurred to me that there might be a simpler way to deal with this. My recipe is for a final wort volume of 6 gallons at a specific OG, 1.062. The preboil will be a...

you're wasting your time. 6 months from now, your old lady's gonna whack you up side the head and say, "YOU ONLY MADE ONE GALLON??!!".

i finally found the old CO2 tank a friend gave me. how can i tell what capacity it is? it is about 5" dia and 15" high to the threads. and more importantly, how can you tell if it's empty? it has no tare wt like on a propane tank. it has some gas in it, but i can't tell how much.

sharpstick winery/brewery name dates back a few years: http://keiserb.tripod.com/why.html i have a sub-name, "crooked label". i despaired of sticking on labels straight after a while and designed some that were not rectangles, but trapezoids with the text at odd angles and i just slap them on...

might be confused with hook and ladder's "back draft" beer.

i recommend reading the first post of this thread. it's originally from Joe Mattioli, who apparently is not very easy to contact. there is an even longer thread on this recipe over at the winepress forum.

sounds like you are more knowledgeable than joe. please let us know how that works out for you.

this keeps coming up. if you read the original recipe, he explains that it was developed specifically for bread yeast. if you try to replace it with brewing yeast, you take your chances. i've tried it a couple times and it never really came out right. but feel free to experiment and let us...

6 weeks is not enough time even for an AOM. i usually let mine age 3 or 4 months before bottling. bread yeast is an inconsistent thing. maybe yours attenuated more than normal. usually AOM is pretty sweet. i would consider myself lucky that it went drier. i've been trying to get that to happen...

i made one from a 5 gallon igloo cylindrical cooler. i would have preferred the extreme version but i hadn't seen it until after i got this one. it has a cpvc manifold that seems to work well. the second time i used it, i put together a belgian dark strong grain bill. on brew morning, i...

this is all news to me, but i have it from a reliable source that if you wear a beanie made of aluminum foil, it will neutralize all harmful effects.

i was using RO water, but had some sporadic problems with slow or stuck fermentation and now i use an inline charcoal filter. i think you could also build up RO water with some basic mineral additions, or get fancy and create a specific mineral recipe.