Search results

724 + 5 gallons irish red ale = 729

That sight glass is awesome! Do you have a pic of your whole setup?

I've used it in a brown ale before. Is there something I should be aware of? I'm not seeing anything stand out when i search about nottingham yeast

I'll be brewing up an irish red ale on Monday. I'm going to use nottingham yeast and plan on having it carbed up and ready for St Patrick's day

One of the few beers i keep in my brewing rotation. This is a rye saison aged on brett-c for several months. I dry hopped this version with El Dorado to really bring forward the pineapple flavors.

I currently brew with a 2 vessel system using propane (mash tun + BK, 10 gallons each) and had distilled on a converted 1/2bbl keg also using propane. We're getting solar installed at the house so i'm more inclined to switch to electric for both brewing and distilling since the energy will...

I didn't get my first choice judging center so i guess i'll be shipping to Kansas, haha. Oh well, still looking forward to seeing how my beers do.

Thanks everyone! I'll go the route of unscrewing the barbs and get that 1/4 MPT adapter.

I'd like to get away from the normal plastic hoses and upgrade to the evabarrier system. I was planning on starting with the CO2 lines since it wouldn't require disassembling the tower on my kegerator. The problem is I'm not sure what fittings I'd need to attach to my regulator. I have one...

I bought some a while ago and am planning on using it in an irish red in a couple weeks. Here's my current grain bill: * 72.5% Maris Otter * 18.8% RoastOat * 4% Caraaroma * 4% C60 * 0.7% de-bittered black malt (for color) I'm going to bitter with fuggles and use Nottingham yeast Briess has...

What's the protocol for sharing your homebrew? I'll be traveling in from out of state but would still like to bring some stuff for other people to sample. Do people just bring coolers in and start opening stuff during the sessions or is there a dedicated time/place for this?

That's as strong as the barleywine I have on tap right now haha!

Enjoying my belgian golden strong on an oddly warm day while burning some scrap sticks and branches in my chiminea.

512 + 7 gallons imperial stout to age in a bourbon barrel = 519

Did you dump the first 4-6 ounces? What stays in the line for several days can be kinda gross. I always pour off the first half glass if it's been more than a day since last I last used the keg.

I bought one of those 5 gallon reservoir barrels several months ago and have had an imperial brown ale aging in it for about 3 months. The beer tastes freaking amazing and I'm about to brew up an imperial stout to age in there so I can get the brown out. The barrel definitely had some bourbon...

I love using apricot in my meads. Hopefully yours turns out great!

I submitted for 4 entries this year w/ first choice being the Denver judging center.

It works really well for 3-ish gallon batches! I just take the plastic protector off the bottom and rinse it out. If it looks especially gross I'll circulate some PBW with it.

Thanks! It's my blog where i just post random bread I bake haha. It's more a way for me to keep track and reference my recipes but I figure other people can take advantage of it too.