Search results

Reply and I need a couple tanks!:rockin:

The Kangen allows me to adjust ph from a 2.5 to a 9.5. I may try a lower ph like a 5 and see what happens..............Thanks for all your input!

Alright for those that don't know what a Kangen water system is here: http://tryalkalinewater.com/ ..........................

Alright for all you techie guy's, I have (just got) a Kangen water system and plan on using the water to see what diffence it will make. I have it set at a ph of 8.5, what do you guys think? Pro's con's etc etc. TIA

Well I used oak chips, about a small hand full that I lightly browned on the stove. I put in after 4 days of fermenting and left for 4 weeks..................slight oak flavor so next time I will double it up!

All I have to say on this subject is F big brother!

Pomegranate wheat is the winner, I did 5-7 batches this last summer and there where a real hit! Pineapple is also a very good one, strawberries flopped good aroma but no taste.

Interesting subject.................I thought I heard it all!

Well I brewed 1-2 batches a week so 1.5x52= 78 batches at a cost of $15-$35 a batch so an ave of $25 a batch= $1950 plus shipping and other odds and end so a good $2500+ Sure was some good beer though!

My parents are on it and have been for over a year. My Mom has taken high BP meds for the last 30+ years and the doc took her off last month! They are both in there 80's and really in good shape. I think it has more to do with genetics that diet! We have family members that have lived to 100+...

Interesting! The only thing I see missing is a Jalepeno!

I'll have to try that!

Funny you brought this thread up (I posted questions about 6 months ago) this last week I bought 14 fresh pineapples from wally world for .99 each and cut them up and put in the freezer! All ready for spring! They are refreshing. I also do a pomegranate and strawberry!

Alright I have brewed at least 10 batches with fresh pineapple and they all came out exellent! I just juice two fresh pineapples and add all the juice after the main fermentation is done (3-5 days) and all have been great! I don't do any boil or anything, just make sure eveything is clean...

Do you have a dehidrator? May work..........

Dried oak stick and just made small chips, about the size of a penny or less.

I just did an IPA and used oak chips lightly browned in a pan then boiled for 10 minutes. I haven't tried it but the oak sure smelled good during the boil! I hope to try a bottle or two by New Years! By the way I added it 3 days after the main fermentation happened!

No just let them sit in the cooler till I'm done brewing and scoop off the top 3/4's, The grains are moist but not dripping. then I bag and put in frig or freezer till needed.

I have to give that a try for Xmas!!!!!!!

I guess I have to get a stone!!!!! Sure is great sharing all this info! I should have taken a pic of my pizza last night! They should start a section on uses for the used grain!