Search results

Thats sounds about right. I've seen cases of 120 for $150-160 at a few places. Fairly certain the $135 is around what they charge at the brewery as well. I bought a case there last summer, just forget the exact price.

I'm sure that its not done with all malt. Some amount of simple sugar is most likely used whether its candy sugar, dextrose, or invert sugar your guess is as good as mine. The yeast that most people in the homebrewing community are using for this is the White Labs Super High Gravity Yeast...

What was the gelatin for? If there is no yeast left and you want the gravity lower, then you will obviously have to pitch more. Since your wort has alcohol already I would make a starter to ensure the yeast is active before pitching. Be sure to add nutrients and oxygenate. If there is any...

I agree. The oak aging cuts some of the sweetness a little. If I had a barrel I would age it, but don't think I want add chips my first time around.

Pretty much. The smaller and continuous the additions the better. Should only take 5 minutes at most, but it will be worth it :)

You stole my date! I will be brewing the same beer (120 min IPA clone) on the same day (Feb 7th). My recipe is closer to the procedure defined in zymurgy and by the homebrewchef. 10 Gallon Batch. Calling it a "Double Quad IPA" Ingredients: 32 lbs - Briess 2-row brewers malt 2 lbs -...

I purchased from that company before. There one of the few places that have the single handle kegs for cheap. They will come with stickers on them so you will need to clean them up with something that will strip the stickers off. Then hit it with some barkeeps friend and they look real nice.

I have like 5 x 5 gallon cornys and 1 x 10 gallon. All have have been fully dissembled for cleaning and many of the o-rings and washers replaced. I have never used lube and have never had a problem once I reconditioned them.

The single handle ones are the same. I like them better because they are shorter (less plastic at the top) which makes it easier to fit more in the kegerator. Plus the handles come off, top is all stainless, and as result can be cleaned up much easier.

Yea, I'm basically coming to the same conclusion. Guess I will start with the California yeast and pitch the WLP099 in 5 days or so. As for the starter, I figured I would do a 2-3 vial 5 liter starter. I also plan to pitch a little nutrient every oxygenation, so hopefully all will be well.

Another idea comes to mind. Get some kind of variable speed motor, attach an auger to it that has a wide twist, put the augor in a fitted chute and place one end over your hopper. The pellets would drop into the end of the auger and depending on how fast the motor was pushing the hops forward...

This sound promising, just having a tough time visualizing it. Guess it wouldn't hurt to open my pellet stove and see how it works. What about a miniature wheel at the bottom of the hopper that has little baskets. The hops would drop in and the wheel would turn slowly and eventually drop them...

I'm planning a very similar 120 min clone on Feb 7th. I can't decide whether I want to pitch the 099 yeast at the start of fermentation or a few days in as you have suggested. Seems to me pitching later in the fermentation is probably not a good idea because of all the existing alcohol. Do you...

I was just wondering if anyone had built something like this before? I've been wanting to built a continuous hopper to slowly drop out hop pellets into the boil, but not sure what kind of motor or hardware would accomplish this. Any ideas? The goal would be to approximate what dogfish does...

I've had a similar experience.... 4 hop plants, 3 survived, maybe 1/2 ounce of hops with little lupulin. 2nd year got around 8 ounces from one plant, 2 from another, others didn't produce much.

So many great systems. Here is my updated one.... Boil kettle goes to the right on a separate burner for now. Stand needs to be movable by me from the basement to the driveway...

I have found that 10 gallon corny kegs in good shape go for 150-200 on ebay. Ones with dents in working condition usually go for 100-150.

That sounds right to me. It will certainly help it attenuate more, not sure about preventing harsh alcohols.

In general the hotter the fermentation the faster it will go, but the more ester production you will get. Belgian beers get a lot of their character and flavor from the yeast so the temperature you use depends on the style, type of yeast, and what your going for. If I remember correctly the...

When I first found 120 I ordered a case from my local beer supermarket. I expected to get a case price but they charged me the $10 bottle price. $240 a case, ouch! That was 2006. Now when I want lots of 120 I drive to the brewery and get a case for $150 or so. Doing it this way is much more...