Search results

Gatorade recovery, the one in the twisted bottle...taste like a sugary mess but chit one and wait man hour. You will feel new again

Jipper On a different note I order a shallow grave porter all grain kit as well and the sheet I got was for extract..is there anyway you could message me the mash temp and hop schedule

The first few days of fermentation there is so much co2 blowing out of there it is a positive environment.

From what I'm reading on the directions in the kit. It's saying after primary with the abby, rack onto the currents and pitch the sour blend...wait for the desired sourness..then re rack and pitch the chips...from what I'm seeing its just oak flavor and the ability to saying I aged this on rr...

I just copy and pasted what the piece of paper from morebeer said. I don't agree with them either..but didn't want to change what they typed

Here is the grain bill... 11 pounds rahr 2 row 8oz acidulated malt 4oz special b 4 oz carafa Adjuncts.. 1lb dark Belgian syrup 1lb corn sugar Hops... .5 oz styrian goldings. Bitter hop 1oz sterling flavor 1 oz sterling. Aroma Whirlfloc.. Mash at 158-159 Og 1.073-77 Est Srm 11.5 Est Ibu...

I have about 30ish dollars in a standard brew..I love my keg for the ease but I do bottle beers from time to time just for ageing..my average brew day takes 6ish hours including clean up..and average turn around on my basic ale, 2 to 4 weeks on the keg

I have never used a secondary for standard beer.I normally leave all my pales,ipas,wheats,and bitters on the cake.the only ones I second rack are sours and beer I'm going to age for several months.

If you've got the time and patience morebeer has a consecration clone kit

I say it because I've done it..my first batch a few years ago. I decited to save money and use mason jars..bottled it up and went out of town for the weekend. Came back to 36 blown apart jars and a pool of beer in my bedroom. I assume the jars just are not rated at a high enough psi.when people...

Just a heads up, mason jars as bottles will probably end up as bombs

Generally speaking, hop bitterness subsides over time. On the other hand if it a fermentation fucil or infection taste it could stay for awhile

Imperial stouts and porters...I can't handle that much malt and booze on the palate

I'll shoot you a private message..let's see if we can set something up

Plus the added benefit of drunk

I may be wrong. But I'm pretty sure the bacteria can survive I'm the oak, as long as you don't heat it up

Congrats, also I'm both jealous and envious

My primary bucket has been in use for a couple years now..and even after being sanitized it still smells like death..but I've had no adverse effects or off flavors to date..I think you will be fine

Id love to but I live in central Arkansas ..I don't think the beer would travel well due to the heat..but if anyone a little closer wants to do this Id love to also

+1 I liked every bit of that