Search results

OK that makes sense. LOL

Who still has a sink w/threads on the facuset?

Are you talking about cold crashing before bottling (in the mid 30's? or carbonating after bottling (70).

Be sure to let us know the outcome. LOL

Once your "pipe line" is full you are in no rush. I let mine sit in the fermenter for 3-4 weeks depending on brew and time to bottle. I don't check FG until I'm ready to bottle. As you can see below my pipe line is full w/lots to drink at the moment.

My American Imperial Stout brewed late in 2015 took a second place. I aged some in bottles for a year and the same beer took first place. LOL I'm doing it again. I have two 12 packs I'm ageing in bottles. One for a year and the other for 2 years.

The times I've done it have been w/cold brewed. I use 8 oz in 2 gallons.

Each to his own as far as taste goes. I'd never make a Belgian anything. Haven't tasted one I like yet. I've had a few imports given to me as gifts and after one sip I poured them down the drain. I don't like fruit in my beer either. A friend had what I think was an Apricot Wheat. UGG. On...

Yea I'm one of those guys in no rush. I wait 3-4 weeks take the FG reading when I bottle. Yea I use buckets and don't waste time stairing at a glass carboy watching my brew ferment.

Aloha, I too have German Roots and I like to work w/them in brewing. I take a recipe for say and American IPA and then use only German ingredients. Malt, hops and yeast. I do the same for other ales such as Stouts. I've even made a German Imperial Stout. LOL I didn't read all 58 or so...

Thank Dad for his service. I got shipped here in 1963 and NEVER LEFT.

If you don't mind driving all the way to the West Side on a Sat morning you can join me for my 2 gal brew session one day. Might even have some homebrew on hand but I usually don't drink and brew like I don't drink and drive. LOL

OOPS

Here is a video of me brewing a 2 gal batch. It's a few years old and I've made some improvements. BIAB is the way to go.

Perhaps posting your recipe might get more interest and comments.

You gotta buy some expensive airplane tickets. LOL Come one over and we PARTY!!!!

I have a 2.7 cu ft freezer that I ferment in. I do 2 gallon batches and depending what's on the shelf I can due up to 5 batches at a time. But now I"m ageing a case of and Imperial Stout on the shelf so I can only do 3 gallons. If I get dangerous I might fit a 4th. If you are on FB there is...

Strictly my own. Did not copy from any book. I looked at the BJCP listing of grains used and then did my thing. Never had an Alt so I don't really know what it should taste like. But who cares if it's just for me and not a contest. LOL This was for a 2 gallon batch. Mashed w/2.8 gal, 2.7...

Bump! How long should I lager this bier?

Where in Hawai`i? I'm on the dry Wai`anae Coast of O`ahu and have no problem w/roaches here.