Search results

We used 12oz bottles. We did fill one bomber and doubled the raisins to 6. I am not sure why we chose to double them. I suspect it will be a bottle bomb but who knows. I will follow up when I know.

I also want to add that carbing with raisins in other styles might come through better. The beer we used it in had a lot going on with spicing and the malt bill. It could add a nice complexity to a saison. Also be aware that when you pour from the bottle the raisins will be floating and...

Sorry I didn't give much information in my last post. A fellow Brewer and I were attempting to make an oatmeal raisin cookie beer. We used raisins in the primary as well as spicing it with cinnamon, nutmeg, Ginger, clove, and vanilla. The raisins never came through so the beer is basically a...

Three raisins carbed perfectly

I have a beer I bottled last week with raisins. About 2 gallons bottle conditioned with raisins and 3 gallons primed with corn sugar. We used 3 raisins in each bottle. We also primed the other 3 gallons at 2.2 vols (I think). I haven't opened any of them yet. I will check back when I have some...

I broke a thermometer into my bottling bucket before I added anything so this isn't exactly the same but from what I understand mercury thermometers are hard to come by these days. I wouldn't worry another it personally. I guess the broken glass would worry me. Your call.

I always look at it as "boil for 60 minutes" "boil for 20 minutes" "boil for 1 minute." It makes sense to me but you may still be confused. As long as you know your boil time (in this example 60 minutes) everything should be from the end of the boil time.

I also don't have a conical but I would be tempted to pull the trub and some yeast now and wait a while longer for the better yeast to flocc out.

I would prefer something with some British notes. The clean American strains fermented cool would be nice as well.

I am using it in a mild right now. It didn't seem very vigorous to me. But it is in a mild with an og of 1.038 and I held it at 64*f for most of active fermentation. I made a starter as well and used a blow off, but never had much more than 4 inches of krausen. I plan on putting a big Barleywine...

As far as mistakes, I am not sure I understand the question. You haven't really told us much to go off of. Give us an idea of your process.

Leave it.

Research braggot. I have only had it once and found it cloying. I am sure some people here can help but you could try the Mead forum as well. Can't be much help other than it can be done. Also, I do not know how well a pyment and stout would work together but it could be insteresting.

Never a dull moment over at Surly. Did you get to any of the bars?

I do a similar grist with my wheat beers and never have had a problem with sparging. Personally I wouldn't worry about the rice hulls. From what I have read torrified wheat doesn't require a protein rest, but the few times I have used it I lose about 5% efficiency. I think a normal protein rest...

Their scotch ale is unreal. Good luck on the tour and enjoy Minneapolis. Tons of good beer everywhere.

Depending where you stay I would suggest Cafe Maude (South Minneapolis), Pizza Luce (Uptown, Hopkins, Various other locations), Barrio (South Minneapolis), The Happy Gnome (St. Paul), Town Hall Brewery(Dinkytown **Does not have Surly but they have great beer**),The Bulldog NE (Northeast). All...

I'd personally take the head off to see. I just finished wild brews and it is pretty thorough on the cleaning process. I've never inspected a barrel, but (if you actually have one -- I dont) you could hang one of those ice fishing cameras down the hole while trying to light the inside enough to...

At 28 bucks a pair shipped I'm in for 4

If you reconsider pricing still might be interested. Until then I will have to pass.