Search results

Kolsh brewed @ Fort Point, San Francisco. Clean and crisp.

SsBrewtech bucket with cooling coil and swamp chiller. Thermowell probe and Tilt hydrometer for monitoring. They are generally within a degree or so of agreement. Yes, temperature control has been the most important variable in quality of my beer.

Thanks, That's a good hypothesis. However my taste test seemed to suggest a well-attenuated beer without much body heading towards hop water with a slight hint of chocolate. The MD brought it back into range and has restored some of the lost body. I'm going to try increasing the Ashburne malt...

I have their casters installed on my svbs aio and they are plenty robust.

Yes. I added the MD to retard the dropping gravity @ 1.005 it was well below my predicted value showing 91% attenuation and little body. The jump in the graph shows that effect. I am at a loss to understand the run away fermentation. The Ashburne malt is reported to be more dextrinus so...

I have a Brown ale in the fermenter where the gravity suddenly took off and ran away. Here's a link to the file. The recipe is essentially 7 lbs pale ale, 3 lbs Briess Ashburne and 2lbs Carabrown. Mashed 60 min @ 152-3, w/pH ~ 5.2, US 05 yeast. As you can see in the data sheet the fermentation...

I have a Brown ale in the fermenter where the gravity suddenly took off and ran away. Here's a link to the file. The recipe is essentially 7 lbs pale ale, 3 lbs Briess Ashburne and 2lbs Carabrown. Mashed 60 min @ 152-3, pH ~ 5.2, US 05 yeast. As you can see in the data sheet the fermentation...

Brown Dog ale with dinner

Ditto here. As I primarily brew IPA like ales, the last time I brewed a Belgian I was a bit shy on letting the yeast run in the early fermentation. I let it get up to 72 but was too scared to let it stay there more than a day or so. Someone able to provide a reasonable recommendation based on...

5.5 gallons into fermenter @ 1.058. Clean up all done and ready to kickback w/ a cold one.

Hungry Brown Dog ale in production today.

I could smooth that out with the Dremel tool. Wouldn't be pristine but it would be functional.

Throughout history human kind has fought with their neighbors, generally those up stream, over issues due to disease and water quality.

Sorry about that. My water comes from a cave spring with a significant filtering. Mountain pure. Good water makes good beer. Any other flaws are my technical deficiency .

Heritage Pale ale into the fermenter 1.064. A bit high on the OG for the standard but I would rather start higher than lower. Likewise, I favor my brews @ > 6% abv.

So many advantages to Ss brew bucket/fermenter why stick with a carboy plastic or glass? Black Friday sale makes upgrading tempting this time of year. https://www.ssbrewtech.com/products/brewbucket

I have a 5 gallon batch of pale ale based on Briess Heritage Gold and Cluster hops planned for the weekend. Likely Sunday as the temperature is supposed to be warmer for outdoor cleaning. I will attend to my brewery hygiene and mill grains tomorrow.

My 90+ year old father in law moved in with us about 2 years ago. He immediately became a fan of my homebrew efforts. In between brew days we have plenty of work maintaining the property. Once our work is done we often retire to the Shady Grove for hops inspired refreshment.

You may find this interesting...

Something about having the beer while still in the work clothes w/ boots makes it a bit more enjoyable, like you earned it. When I was younger our crew always stopped at the nearest convenience for each of us to get a quart and bag of chips for the ride home. On one occasion we had a dick for a...