Search results

I kept it at a stable 66 degrees sorry for the typo

Okay guys I've been reading in on your thread because I have a few questions myself along these lines. The kit which is a Dead Ringer IPA from Northern Brewer says 1 to 2 weeks in the fermenter and two to four weeks in the secondary. It's day 10 and my fermentation has stopped. It's in a bucket...

Getting a visual in my mind of Gilligan being slapped in the back of the head buy skipper. I'm on board with the sulfite idea myself

So can you explain to me what the cold break looks like?

That is true but my big hole in my yard holds 12 five gallon corny kegs basically a geothermal frigerator that does not need to be plugged in

It cost me about 350 bucks by the time I bought the pipe and had a guy come up with his mini excavator to dig the hole

I dug a hole in the ground and buried a 2-foot pipe straight up and down 7 ft deep and that is my long-term storage for my Mead in my kegs. I have a probe inside and it says it's 55 degrees and yes it is getting hot here

Hey Bongo that looks delicious you're making me hungry

Well I finally made my very first extract beer today and I would have to say it went surprisingly well. At least I learned what the hot break is and what it looks like. I did the cold water bath in the sink and I was surprised at how fast I got it cooled. What does the cold break look like? My...

Thank you

How many pounds? For how long? At what temperature?

If you can explain forced carbonation to me.

Hey rodent what was the temperature when you ran to Whirlpool for your hops?

I took some frozen concentrated orange juice and some pure maple syrup and through it together with some EC 1118. It's only like 4 weeks old and I racked it already a week ago and it is looking really super clear. I'm going to take a gravity check on it tomorrow. I started with a gravity of...

Oh my gosh you guys I just smoked eggs. I tried smoking them for a couple hours through the shell at about 175 degrees. I pulled one out and peeled it and it was done just perfect but no smoke flavor. So I peeled all of them and sprinkle them with Cajun seasoning and put them back in the smoker...

I didn't spring for the wand I just got my .5 Stone hook to the end of actually beer line hose

Yes I do I have a .5 Micron Stone and I got it hooked up to a 20 lb canister of Aviation oxygen with a regulator I can regulate down to 3 lb of pressure. I can make really super tiny bubbles or I can make a volcano. It seems to work really well with the wine and Mead I make. I also have a Twist...

Did you notice in those recipe instructions it looks like they put one third of the wart in the fermenter and then pitch the yeast. I plan on double pitching us 05 just sprinkled on the top after I hit it with my Aviation oxygen what do you think

There should be a whole lot more to the IPA clone kit instruction sheet that comes with the box of ingredients. For somebody who just got a wild hair and decided hey I want to make some beer and bought this kit and followed the instructions on it could end up with a disaster possibly even...

And I am assuming this is something we do not want in the fermenter