Search results

Look for a local catering company. Catering companies always need bartenders for special events. Since no one is on salary for them, then they pick up whoever is available that week.

How well did you mix your priming honey? You'll find that when priming sugar isn't mixed well that some bottles are over-carbed, and some don't carb much at all. If the ones that are foaming up taste good, it is a lot more likely that the priming sugar wasn't mixed well than an infection.

I purchased about 18lb of grain off of them for $11 shipping to ATL. My experienc was similar as I ordered late on Wed night and it was on my doorstep Friday morning. They also have the cheapest base grain prices that I have found anywhere.

nice labels

Do those plastic kegs hold their carb, or do they start to get flat about 1/2 to 2/3 of the way through?

You may also want to check your Ph. I've seen several people that have said that their Ph was off on a big beer. Once they got it back on range it can get the yeast to fully attenuate.

Don't dump it. Bugs are protein. How did you get the priming sugar in?

Thanks for the shout out for my Kim Jong Ale. It would be nice if I could say it was completely my idea, but it was SWMBO that came up with the concept.

Take a hydrometer reading. It is the only way to know for sure if you are stuck. If you are close to your expected FG, then the yeast has probably done all of its work and is just cleaning up after itself.

I think my wife was sold by the time she tasted my third batch. Now she keeps asking when my 4th batch will be ready and wanted to try samples out of the hydrometer.

Red/pink could be a mildew. Mildew is a fungus and it will basically throw down roots into the plastic on your bucket which makes it impossible to get rid of. Given that primary buckets are super cheap, just replace it and save yourself the peace of mind. Don't want to risk another off...

That sounds pretty good. I just might try it.

I know that temperature affects sweetness, i.e. the colder something is, the less sweet it will taste. My question is if the opposite is true for bitterness? I just took a taste of my red ale and it actually seems to be more hoppy than it was when I tasted it at bottling. This isn't a bad...

Thanks Revvy, I'll check that out. The thing that is keeping me from jumping on my own recipe is the maths. It seems simple enough, but I'd much prefer to screw up someone else's recipe than my own.

Ok. Been reading about Parti-Gyle brewing and I'm anxious to try this out. I've got my own recipe formulated (Belgian Golden Strong -> Kolsh -- not sharing it til I've tried it), but want to cut my teeth on another recipe to at least get the process down first. Saw the one recipe in Radical...

Did my first last week. Definitely feels more like brewing beer than just cooking up a recipe.

Thanks for actually putting the label into the post..... I just couldn't figure it out...

Did my first AG batch last weekend and I have to say that it has been a complete success up til now...... Used Jamil's Amber Ale recipe and worked it down to 5 Gal. from 6. Also wound up adding an extra 1/2 ounce of Cascade to the bittering hops addition, but I'm not complaining as I don't...

I'm relatively new to the homebrewing thing and a chick at work was giving me hell for not having labels, so I figured I would make some up. First is for football tailgating : Next is for my amber ale : All in all, I don't think I did too bad.

This fall I'm going to go from extract/partial-mash up to all grain. My original plan was to go ahead and use some American ale yeast that I've got washed up in my fridge to make 2-3 batches of Sierra Nevada/Sweetwater 420 style pale ales to dial in a recipe for my standard everyday brew. I...