Search results

As far as reusing the yeast goes, you would be better off boiling up another batch and racking off the previous beer before you start, or after the hotbreak (if your kettle is big enough that you don't need to continuously monitor it) and pitching on the yeast cake. I think it would be a bit...

I've got a few 94 and 96. I thought they were pretty good. A bit to intense to have more than once every few months. No carbonation, but I thought it tasted more like a sheri (sp?) The corks seemed to seal pretty well on mine.

Make sure you have the oil temp stable before placeing the turkey in. My roommate overshot the temp, then dropped it in when the temp dropped back down. The flame was still low, so of course when he placed the still wet and cold (probably partially frozen) turkey in, the temp dropped way down...

Well, if you are doing a Belgian, how about Belgiab candi sugar?

I use a stainless braid in my brew kettle (ball valve) and have no issues. The yeast cake is always clean, not much else in there. And I let the cold break go right into the fermenter.

I stopped at Legacy a while back, they are being contracted to brew for Reading.

I was considering using half barrels to get multiple batches going, might have to give it a try unless I get the three tier going first. Personally I use the "Franken Tank" as my homebrew shop owner markets it. He says it's 14 gallon, but it has to be closer to 20. It's basically a huge food...

Eithe a welded bung, or weldless fittings.

Hopefully you are using CO2 and not O2:D Just bleed off the pressure and then burp it every once in a while untill you are at your desired pressure. That bite you are getting is most likely Carbonic acid. If you are drinking it right away, all the CO2 in solution probably hasn't disolved...

You sure it was the yeast?

Tere are plastic caps that have a rubber/silicone seal that actuall protrudes into the bottle. Those have worked well at holding carbonation for a while. I get them from my homebrew shop. The thing with the metal cap is that to get a good seal you crank them down, but in doing so you are...

Exactly. Every time someone at the Drop Zone says I've never, it happens on the next jump. And I've used the stainless braid with good results.

You just screwed yourself. I see a stuck sparge in your near future.

Kolsh 10-20% wheat the rest Gearman pilsner malt German hops Low bitterness Little to no hop flavor No hop aroma 1.049-1.053 OG low mash temp, below 150. single infusion. around 60* primary 1-2 wk about 50* secondary 3-5 wk And of course Kolsh yeast

I may be interested as well

I got snobby attitude from him every time I asked anything about recipies that wasn't one of his basic partial boil extract recipies. It really seemed like he wasn't interested in running the store anymore. It's about the same time to get to Witche's or Blackstone Valley.

Well here in MA the insurance company sends a letter to the RMV and your registration is suspended. Not that I'm saying our insurance system is better, it's F'ed. And the polititions are trying to make it worse. With most cars being front wheel drive now any way, I don't think backing in is...

I've got a dovetail jig comming so I can do this myself. I'm thinking of chalkboard paint on the bottom of the lid and grooves so I can stand it up on the case. When I router the handles I won't go all the way thru so light doesn't make it thru. I was also thinking of cutouts on the bottom to...

I was thinking of a brew shed with dual walk-ins. One for ales, the other lagering. I was planning on using one A/C unit in the lager side and using several CPU fans to circulate cool air into the ale side during warmer months. And a heater in the ale side blowing air into the lager side during...

I use the king cooker sturdy as all hell. Like an idiot I've grabbed the thing and drug it across the picnic table while boiling 11.5 gallons of wort. Hey, I needed to keep it out of the rain. The only cautionary measure with the drain valve as Biermuncher mentioned is some kind of...