Search results

Everything was going perfectly until I turned on the water to feed my chiller, then I heard the leak. Evidently my immersion chiller froze overnight and there's an inch-long split in one of the coils. At this point I measured 5.5 gallons in my kettle, so I needed some make-up water anyway. I...

2nd Update: This beer nailed the Brooklyn Brewerie's "Sorachi Ace" as far as aroma goes. It's a bit heavier, but I love it even more. I'll be doing this one again soon!

I currently have two kegs in my fridge (max capacity), both are fully carbed, but one I'd like to age a bit more. I have a Bier De Garde ready to keg/carb and would like to swap it out. Will I have problems taking my carbed keg out of the fridge and storing for a few weeks in a closet?

Update: This brew went smoothly, and i exceeded my projected OG actually hitting 1.070. Pitched White labs Saison blend in a 2 liter starter at 70F, maintained 70F for 1.5 days, then ramped temp to 81 to 83F over the next five days. After a week my gravity is 1.006! (according to my...

I use Randy Mosher's worksheet found in 'Radical Brewing', I just keep them in a 3-ring binder. Way easy and sytematic. Link to PDF: http://www.radicalbrewing.com/rbws1.pdf

Outstanding job! Thanks for the awesome site.

I'm building this around a recipe I found in a magazine, however I'm adding sugar and using Sorachi Ace hops exclusively. I have 10 oz. of Sorachi Ace hops sitting in my freezer, so I have to do something with them right? Please have a look and let me know if anything looks horribly wrong. I've...

Thanks for the reply. I'm using two glass fermentors and one is blowing off like crazy and the other hasn't even started. No signs of life.

Yesterday I brewed my first all-grain 10 gallon batch and split the wort between two five gallon fermentors. I pitched Wyeast Kolsch yeast directly from the smack-packs, one pack per five gallons. One fermentor is a raging storm of activity and the other is showing no signs of activity. Can I...

It can only get better from here. Yesterday I set out to brew an all grain Kolsch style using 9lbs of Kolsch malt from Northern Brewer, and 1lb of wheat. My first infusion was 2.5 gal at 136F to hit a 122F rest for 20 min. Great, that went smoothly. Next I missed my saccharification...

I was Erick_The_Red back in '07 or '08, but my membership expired or my account got messed up. Whatever. Now I'm The_Beer_Gnome! Woohoo!