Search results

Yeah, keep them in a big plastic bin or at the very least a box in a garbage bag. If they are infected there's a chance of bottle bombs and you don't want glass all over the place. I would keep them at room temp until they're carbonated and then keep them in a fridge to slow down any infection...

X2 on biab if your trying to keep things cheap and easy. I bought a turkey fryer kit for about $80 that came with a 32 qt pot, 10qt(I think) smaller pot and a burner that hooks up to a propane tank. I buy the paint strainer bags at home dept for a couple bucks and can do 5 gallon batches all...

Just tapped this last night. It's Amazing! It was perfect after a day of renovating the basement and then having some grilled steaks for dinner. I definitely got a strong aroma of honey and chamomile and they were both present in the taste, but neither one was overpowering. I think my one...

Out of curiosity because I didn't see it mentioned, what are you fermenting in? If it's plastic have you tried replacing that in case of the slim chance that something got into your fermenter? Maybe your transfer tubing as well? Doesn't sound like the problem since you're getting some different...

I used to work for a coffee shop that put them over ice and added seltzer water...it's not quite like the soda we're used to but it was tasty. I think they called them Italian sodas but not sure about any authenticity behind that.

Another option would be to buy them from farmhouse brewing supply, great prices on hops in 4 Oz increments. I like it because I can get more variety and it's still way cheaper than lhbs.

They also sell hops pretty cheap in 4 Oz quantities which is great if you don't want a whole pound of one kind. I also use them for the specialty grains that I don't want to buy in bulk. Although if I only need a couple things it's off to my lhbs, mostly cause their awesome and I like supporting...

I use a marris otter quite a bit and never noticed this problem. Is there a chance the crush is different than your other grains and that is causing the problem? Maybe you got it milled somewhere new? Also, how long are you mashing?

I'm actually trying my first pint of the caramel amber ale posted above. I made the candy sugar that was linked in the recipe. There's definitely a subtle caramel flavor but it doesn't scream caramel...maybe if you added a little more or tried a darker one. The post on making it should help with...

I made a batch around Christmas and somehow not only came out with a gallon or so extra, I also realized after the fact I forgot a pound of crystal 60 (probably drinking too much homebrew while brewing!). I thought it was the worst beer I've made due to how watery it was so I basically threw the...

Another recommendation for the hammered paint. I used it on a hard top for my Jeep. It's been 3 or 4 years out in all the elements and is just now looking like I may want to touch it up in a year or 2. Fwiw I actually bought a regular can and rolled it on rather than the spray can. I think the...

I can grab it with mine and hold it for you. I'm in the N.E. so we can figure out a meet up time/place

What about adding some candy sugar? There's a post about making your own somewhere on the forum, sorry I'm on my phone or I would find it for you...I know there's a link in the recipe database in the recipe for caramel amber ale. Basically you just cook the sugar on your stove top with some...

Looking at the descriptions, you may even want to take a look at safbrews s-33...says it can be used for Belgian style wheats. I don't have any experience with it though.

I've used safbrew wb-06 for a few wheats, including a dunkelweizen, with success. I'm not sure you'll get as many esters as the Belgian but can't say for sure since I try to keep them minimal to fit the tastes of my crowd of beer drinkers. Overall we were happy with it though for half the cost...

My favorite thing to do with pork chops which I'll bet would work for steak as well, either on the grill or on the cast iron inside, is to take them out of the fridge and throw some adobo (popular hispanic spice, found everywhere) on them and let it soak in while they come to room temp. It's...

That temp should be fine for carbonating...I bottled several batches that were good after a few weeks at those temps. As far as time, 3 weeks should be enough for an ipa I would think. A lot of people recommend waiting but when I was starting out I tried a bottle each week after the first 2 so...

Paid via Paypal. Thanks for doing this!

Usually about half the sack

Cool. I would do a third or quarter of flaked wheat. Anyone else up for a third of Munich or some flaked wheat?