Search results

Are you sparging or doing a full volume BIAB style? My method is mash for 60, first batch sparge, lauter for 15 minutes until clear, drain into kettle and then do a 2nd batch sparge for 15 minutes. I typically always hit my numbers or very close to it. I do not crush my own grains either...

Did this stuff sell?

Don't forget to do the same to your hot side equipment. Not just the kegs

When I had this problem I did a few things. Bought a brand new plastic bucket fermenter (problem persisted). Changed all cold side plastics (problem persisted). Finally, took apart every piece of stainless steel on my boil kettle and every piece of stainless steel in my cooler mash tun and gave...

Just had a double IPA from a local brewery called "Bow to No One" with a pic of the 4 hobbits. Since it's my favorite movie(s) it really speaks to me! I can post a pic of the can art if you are interested

Speaking of transferring wort with a pump. I made a mishap at the end of a boil once where I had the hoses mixed up when attempting to transfer. I thought it'd be a great to pull the hose off without closing the valve and spilled boiling hot wort on my foot. This took forever to heal due to the...

There a great homebrew store in Ft. Worth called Brewhound. Run and grab a hydrometer before your next batch!

I'm pretty sure they put Hershey's chocolate in it. I had one in the fridge for about 8 months and popped it open, poured it in a glass and it had small chunks of chocolate in it. Almost like the yeast build up at the bottom of the bottle after sitting so long. At least I hope that was chocolate..

yeah it's a good one. i think the Pennsylvania brewery distributes over to the Texas/Louisiana border. Would explain why it's available so close to east Texas. Probably better then the stuff they put out from the Miller plant in Ft. Worth!

I have friends that have blind taste tested the stuff out of Ft. Worth vs the stuff in PA. They couldn't tell a difference. I could though. It's definitely lost it's luster and the initial boom of it being available in Texas seems to have wore off. I didn't care for the chocolate porter much...

Greetings from DFW!

This is great. Takes the guess work out. I've bookmarked the site and will use it for my next brew. Thanks!

That's not the case in Texas. The Miller Coors plant in Ft. Worth contract brews for Yuengling. These beers are available in Texas (At least in DFW): Golden Pilsner Flight Lager Light Lager Oktoberfest Black & Tan They have a beer locator on their site if anybody wants to see what's...

I get it at the bowling alley in Grand Prairie every Monday. Miller Coors brews it in Ft. Worth. Check your area again!

They make a lot of great beer these days. Especially dark lagers. Nostalgia is keeping you from finding a beer that tastes as good as that beer you remember at Mr. Gatti's.. Where in Texas are ya at if you don't mind me asking? Edit: Have you tried Yuengling's Black and Tan? Love that beer and...

Pressure fermenting lagers with the Fermzilla has drastically increased the quality of my lagers. My best one to date, a pilsner using S-23 got up to 75 degrees in the fermzilla. Turned out crisp, clean, malty and my buddy said it's one of the best he's had. When you figure out your conundrum...

Sounds like a good process. A lot of CO2 being used but I don't know if that's avoidable. If anybody has a better process I'd like to hear it as well.

I tried it once. Ribs were done long before the '1'. I could probably cook them at 200 and it still wouldn't take 6 hours. You don't want them falling apart. Once I get the color I like, then wrap. Mine are just right around 4 hours total

I think I just learned a lot about my mash process lol. And yes, same exact cooler. My process is stir in, check temp and leave it for 60 minutes. Dump in first batch sparge water then I use a pump to recirc for 15 minutes while I heat up the 2nd batch sparge water. Wondering if I should pay...

I've wondered lately if my 10 gallon cooler (mash tun) could be used to sous vide.. I haven't actually measured temperature loss in it while brewing. I take an initial reading to make sure the temp is good and I know it will be fine for an hour. I could overshoot the temp by 5 degrees and it...