Search results

I got out. It was the greatest decision I ever made. After 6 deployments I want nothing to do with going back to any combat zone again.

Germany is not bad I stopped there 4 times on the way in and out of Afghanistan. I forget what airfield we stopped at but we always made a trip to the class six and stopped in the woods to have a couple of beers and then back to the airfield again.

Ah I wish I had known about brewing while I still lived at Bragg. But I would have had to hide it because at that point I was still living in barracks and could not have more than a 12 pack in my room.

Except hipsters for some reason they love them some PBR. On topic now. I learned beer flavors from the Class 6 and traveling to Germany, Colombia, Philippines and Indonesia. I really gained an appreciation of beer especially when I was in Germany for 5 days waiting to go to Afghanistan. But...

Thanks Yooper that was the answer I was looking for. Well now I have tons of Campden tablets to use for future brewing.

I want to know if it can also still be used to salvage 10 gallons of wort to get rid of the chloramine already in the wort.

Glass or plastic. Glass or plastic! Glass or plastic!!! This reminds me of a movie.

So can I just leave a towel on top of it and let it vent or do I just pop it in and put the lid back on? Also will this leave enough yeast left to carb up the beer?

So I have been brewing for a little while now and have a problem. I recently got the water report for this year and it has chloramine in it. I have a few brews that are fermenting away and wonder if I could add some campden tablets to remove the chloramine. Please help me

I built the mother of fermentation chiller and completed it in 3 hours and it cost me $50 It was quite easy but, remember this, use a serrated knife to cut it.

That website is the same kind that spreads moral panic and does not use any facts to back it up. http://en.wikipedia.org/wiki/Moral_panic#Examples

Thanks for pointing me to the right area. It also said two ounces to prime it properly

This quote will be in my signature from now on

So I have an English Ale in primary right now and I want to really emulate the carbonation. Would I use about 2oz of sugar to prime it to low carb levels?

As was I but it was such a let down.

Try living in Oklahoma where the Home brewing of beer was equated to growing and selling pot. And how readily it would be available to anyone to drink in a short amount of time. Wine and mead are accepted practices but home brewing beer is not until November.

Stay as sober as possible so I don't end up with a beer with 3oz of hops when it only needs one.

http://en.wikipedia.org/wiki/Dihydrogen_monoxide_hoax Read that and realize that some people will believe anything at all. Damn someone beat me to it. Oh well.

Or you could send it to me I need to test my new IC and MLT this weekend. :)

Revvy I have a question. I have a batch that has conditioned for two months. When I open it after it has chilled for a few days the head in the bottle starts to rise slowly. Did I just just a tad too much priming sugar? It is not exploding out of the bottle but slowly rises for the first...