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I know all about the crush at gentiles. had to run it thru a few times before I got my own mill. If you get the grain you can use my mill if you need it. I'm near riverside hospital and always willing to share a beer. I wont be back in town until wed night some time. Not sure about the...

I think gentiles might have the caravienna and Nina has the Caramunich. Never had the beer, so I'm not sure how hoppy it is. Lot of hop flavor and aroma? If so I'd use the magnum to get it near the 30 ibu mark at a 60 min addition and the cascade for some flavor and simcoe for flavor and...

I've kinda had the same problem as you mandoman. Except I use a shirron, and 5 gallons. I can only crack the ball valve to get the temps I need. I also have the water running pretty slow to try and conserve water. I found that the more water I use the more I can open the valve off of the...

I'd pitch it. Would make a starter and then pitch the whole thing at high krausen...say 18 hrs or so into the starter

I live in Columbus and gotta be honest, I dont really like this idea. It sounds like a brew on premise place to me. Which is fine if thats what you want to do. I work for a fractional airline and the thing about fractionals you need a lot of planes (or in this case kettles, burners etc.)...

yeah, I love most of their stuff except for Christmas and Holy Moses

This is a damn good idea. What did you use for the bottom of the 3" tail to screw it onto the kegerator?

now thats lazy! I like it. For the fruit flies just put out a rocks glass filled with a little bit of salad/apple cider/ whatever vinegar and a few drops of dish soap in that. Fruit flies love the stuff and once that drop in for a drink, they never leave. Put this near the keg and thats...

if you can get your hands on sinmar I'd use that. It liquid carafa special. Even legal under the german purity laws. little bit darkens the beer w/o the roasty flavors

dont do the alton brown as is. At least dont use the ice. My folks live in Chardon as did I about 15 years ago. My son is actually up with the grandparents right now, gotta go pick him up Sunday. There is a Homebrewing Club that started up in Concord recently...little Mt. homebrewers I...

I just had this 2 days ago. Damn right it was good. Had it on tap, firkin, and the mango mama. Talked to the bartender for awhile and he said it was the #1 IPA on Beeradvocate. I told no, I'm pretty sure it was AleSmith IPA last I checked. Had my blackberry, checked and he was right it is...

Reasons come later! Just got 2. Actually they're much easier than lugging around a full 5 gallon keg to places you need beer

columbus just had a bulk grain buy 2 months ago. that'll be why not too many of us want in

dont think its an infection. Maybe the D-rest wasnt warm enough. Only time will tell if it clears up though. I'd say relax.

yeah, I follow Palmers book. He says to rehydrate it and add a table spoon of wort too. I just draw off a tablespoon from the boil (after 15 mins), let it cool and add it to the rehydrating yeasties

goto your local Kroger, Giant Eagle or whatever grocery store. Ask at the bakery counter for any used icing buckets. They may not have some but wait for the weekend when all the little buggers have birthday cakes. Clean out the buckets and blamo instant food safe grain bucket with lid

Dude, How did the batch with Denny's 50 come out? I have a smack pack sitting in the back of the fridge and need to slant some and use the rest.

dont know about JB weld ( although its great stuff) I would suggest using a tool to flair the copper tube and connect them that way

so no more grain particles coming out?

just a side note,,, just because the outside of the stand has burned wort on it is no reason to think the plate chiller wasnt taken care of. Of course it not a reason Not to too. I've got some crusty, nasty burned sugars on the outside of my boil kettle, but my shirron is clean as a whistle! I...