Search results

:mug: Man freddy you dug up a mighty old thread. :smack:

I am in waterford. I have a few who sent in their requests first. They are picking up tomorrow. I will know what is left on Friday and will pm.

Free bottles to a good home. Several cases of bombers and a couple cases of capable 750ml champagne bottles. These are local pickup only. I am in the metro Detroit area

I sold it to a member of a local homebrew club. thanks for looking.

If you are doing 10 gallon batches you will not be happy using 30k BTU burners. Check the regulator on your current burner. It could be bad or you may need to upgrade it. If you have one of the units with a piddly 5PSI regulator upgrade to a 10 or 20 and you will begin to love your current burner.

Nothing wrong with adding a couple pounds to primary for a 2 gallon batch. You should be fine with adding 2.5lbs.

Sorry for the delay. I have used the stuff from the LHBS. It is ok. Flavor seems to vary quite a bit though. If you eat a decent amount of oranges you should consider drying your own. Carefully remove the peel from the pith. I use a super sharp knife for this :)

I like to add fruit to primary when the beer is almost done fermenting. I have added at the beginning in primary, near the end, and via a secondary. I found primary near the end of fermentation works best for me. I get great flavor and aroma from the fruit this way with reduce the possibility of...

I agree! More head space is a good thing. When I use buckets, I use the 7.9 gallon wine buckets. I only had a mess with the larger buckets once when fermenting 5 gallon batches. Just a little funk got to the air lock one time :) I made the switch after having a lid blow off of a batch in a 6.5...

If using nibs I would add in secondary or toss into primary when the beer is about 90% done fermenting and let it sit for a couple weeks or so. Rather than nibs I prefer to use coco powder and add it to the mash. A little goes a long way. 2-4 ounces for a 5 gallon batch. I assume you will be...

Nice shop! I have to stress a Few things. Top of the list. Homebrew shops are a niche market. You have to keep the customers that find you. 1. Customer service!! This has to be at the top of the list. Many people are @zz wipes however they are your customers. Smile and sell `em yeast and...

For dry yeasts I find US05 to be the most forgiving. It will tolerate a huge range of temps from high to even lower than stated on the package and still produce solid beer.

To get full flavor extraction from the orange peels add them during the last 15 minutes of the boil. Those who make candied orange peel boil them for 15 minutes to achieve full extraction :mug:. I make an orange wheat often and have experimented a ton with when to add, how much, and dried peel...

Eradicate the ant colonies! We use a readily available ant bait called Terro. It is basically Boric acid and simple syrup. It is the most pet safe and by far most effect thing I have found yet. This is what many exterminators use when their chemical treatments fail. You can wipe out a whole...

If the green apple flavor is still present let it sit in primary for another week or two then bottle. Let it age for a month before you crack open a bottle. To help prevent the issue in the future don't use the yeast that comes with the coopers kits. It is a good yeast however the little packets...

4778.5 + 6 gallons of Chocolate Oatmeal stout = 4784.5 gallons and counting :)

You would be just fine doing a 9 day primary then keg n carb. If you are not in a rush leave it in primary for a couple weeks or longer. Unless I need to turn a beer around fast I will primary for 2-4 weeks then keg n enjoy. This gives the yeast a bit of time to clean up after themselves and...

Just a heads up 05 will ferment just fine at 58 degrees. Now that you have warmed it up just leave it sit another week or three to clean up and clear up then keg or bottle.

I am surprised no one has mentioned Biermuncher's centennial blonde. It is arguably the number one recipe in the HBT recipe section and is a pefect quick turn around recipe. It makes everyone who puts a pint to their lips smile, beer snobs included. I have brewed this a couple times and it...

If using plastic buckets to ferment in they should be fine if clean not scratched, and are not holding off flavors or smell from wine. A good soak in hot water and some pbw or Oxygen cleaner will take care of most smell and flavor. If not sure use the buckets for cleaning and buy new ones. They...