Search results

AND Atlantic will double crush your grain.

Yes, that was a bummer as it took me 5 minutes max to drive there. We can all bitch about NB or any store we don’t like, but when you live real close to one, you’ll put up with it.

I started brewing in 1994 and did it for 5-6 years until a divorce then came back to it a few years ago. I’ve lived in Mpls/St. Paul the entire time. Back then it was NB, Midwest Supplies, Brew&Grow, and some place in Bloomington (suburb). That’s it, as far as I can remember. Now the last two...

@ kart racer — All well said. I think it is easy to think poorly of a company when employees are laid off but that’s business everywhere when there are acquisitions. Employees working in a retail store no longer needed can’t be kept on in other roles just to be nice and to be frank, an employee...

I brewed a bit more due to being isolated and living alone during the pandemic and I’ve worked at home as well. I’m thinking there could’ve been an increase in home brewing but maybe my assumption is wrong.

Locally, I use Midwest Supplies for my brew day supplies (grain, yeast, corn sugar, etc,) as they are about a 10-12 minute drive from home. I haven’t purchased much equipment at all from them or NB (also local to me) as they cost more and don’t necessarily have what I want. I’ve used AIH...

Thanks, that’s useful. My only temp control is an insulated bag designed for fermenters with ice packs inside. My room temp is a steady 72F. Some say to start fermenting BAs at the lower end and increase a bit each day. Mangrove Jack M41 has a stated fermentation temp range of 64 - 82F. I can...

I’ve brewed two Belgian Quads and tomorrow a Dubbel with dry yeast — Mangrove Jack M41. I will move to liquid yeast soon. Do you think the WLP550 Belgian Ale yeast would give you a different flavor profile than what you described with more precise temperature control? Thanks.

Damn, I came here for the cooler info and I’m leaving with an alcoholic lemonade recipe to try out for summer! Thanks 😁

I like to purchase beer to check out a style I want to brew, particularly when it is one that has set the bar for that style. For instance, when I became interested in brewing a few Belgian Dark Strong Ale recipes, I made it a point to buy a few of the well-known and universally well-regarded ones.

In the last year or so, I’ve made three AG recipes of Belgian Dark Strong Ale starting at 1.090+ and pitch direrectly two packs of Mangrove Jack’s M41. Fermentation started quickly and was very vigorous with final gravity in the single digits. The yeast manufacturers are fine with no starter...

I — and others —get that on the Mash & Boil. It was suggested to me in another thread a really fine crush can create very small particles that can burn on the bottom. I do crush very fine, although I use a BIAB in the malt pipe. Just a thought.

You’ve reminded me of an “experiment“ I saw in a film many years ago where Coke is poured on a raw steak and dissolves it rather quickly.

This is exactly what I do as well. For me it is convenient. I set up a stool next to the open oven door on my left and the bottling bucket on a cart I front of me. I pull bottles to fill and set on a counter to the right and cap them all afterwards. There’s a lot of ways to sanitize bottles and...

Or like the many vaccines we’ve taken for granted and so many have “forgotten” about 😂🤣

The carcinogenic effects of alcohol outweigh the health benefits and I believe that is well-supported by reputable medical studies. I don’t kid myself about beer’s “health benefits” and simply enjoy the process of brewing, the taste and the relaxing effects of that. I use to enjoy bourbon — a...

I have the same mill, use a credit card and get a fine crush that works well with my Wilser bag in the malt pipe of my Mash & Boil. I use rice hulls for moderate to heavier grain bills. No stuck mash yet.

Of course it came out less than a year after I bought mine from William's -- so it goes. I am interested in the new mash pipe as well. You could buy one separately for the old model so let's hope this one is the same size -- and for sale separately

Thanks, I will try doing that. Because I crush fine, I just wonder if it is possible for the very small particles to get burned onto the bottom during the mash phase. I’ll try your way during the boil and see if that works.

Thanks. I use a Wilser Bag in the malt pipe and fine crush my grain. The burned material is C-shaped as you say but it requires a lot of elbow grease with the scraper then I can use the scrubby side of my sponge with Bar Keeper’s Friend.