Search results

To me the word sloppy has connotations of cutting important corners, such as yeast health or sanitation. I'm not sloppy in that sense, but I do wing it a lot. I have a few basic backbone recipes I use for a lot of my beers, but I'm often on the computer in the last 10 minutes of the mash...

Here the recipe I've been using. I adapted it from a pizza dough recipe I found on epicurious that I liked. The recipe below will make two large loaves. This dough freezes well, so I always bake half and freeze half for later. I bake this on a pizza stone, using a pizza peel to transfer to...

I got my 6.5 gallon buckets at Emergency Essentials for $8 each. Their shipping is very reasonable and they also sell the lid removal tool for two bucks. The plastic is .9 mil, a little thicker than most, and the gasketed lid that comes with the bucket is the type you have to hammer down...

I recently did my first partial mash. I always brew all-grain, but my mash tun is a 5-gallon rubbermaid that only fits 13 lbs of grain. I was brewing a higher gravity beer with a 19lb grain bill, and I decided to sub some DME rather than cut the entire batch volume.

The company that owns Kingfisher acquired Mendocino Brewing company, I believe. I used to live in Sonoma County in the 90s and would go all the time, so I was pretty surprised at the changes when I popped in a couple years ago. When I asked the bartender, she told me about the acquisition.

I have a beer that finished higher than I expected, at about 1.02 instead of 1.012. It was in primary for 3 weeks at 64 degrees (WLP001), and has been sitting on dry hops for the last week. Unfortunately, I didn't pull a gravity sample until I was already racking to the secondary. I'm...

Sorry to take a tangent with this post, but what method do you use to aerate the wort when it's going into the fermenter that warm? Take it out of the fridge and shake it? Injection?

Does anyone have advice on how to bottle prime this beer if it finishes at 1.03? Mine has been stuck at 1.03 for a week, even after ramping the temperature up from 63 to 72 over the course of the last week. I'm worried that if I prime normally I'll end up over carbonated or with bombs.

Oh, I had the EXACT same experience a couple months ago with my homegrown hops, so I really sympathize. My situation had an extra dose of "Doh!", because I had purchased a bazooka screen for that exact purpose, then forgot to hook it up. I think my pellet/leaf combo would have clogged the...

You won't know the alpha acid percentage precisely unless you send them to a lab. You could either wing it by making a guess based on the usual percentage of alpha acids for cascades, or you could use a commercial hop for bittering and save the homegrown hops for your late additions and/or dry...

Nice typo!

I have a small brewing notebook. Each batch gets a page, and on that page I'll write down the following info: -Batch number (this later gets written in sharpie on the bottle cap) -Date -Style -Yeast (strain, a few notes about starter, whether yeast was washed, etc.) -Ingredients and...

One thing I can think of is in "The Red Tent" by Anita Diamant. It's about the lives of biblical-era women, and she wrote about how brewing beer was part of their regular household duties.

If I remember, it was only in one episode, shortly after the shootout with Tuco. He was on edge and was suffering from PTSD. In the opening scenes, he was bottling with a bench capper and sliced his hand. Then later, he freaks out when he hears what he thinks is gunfire in the middle of the...

Check out this thread, it'll probably give you lots of good ideas: https://www.homebrewtalk.com/f12/5x-pepper-beers-172082/ And welcome to the community!

One thing I wish I'd done with my chest freezer before starting to use it for fermentation was to seal the inside seams with silicone caulk. The condensation on the inside causes rusty water to exude from the seams, which eventually stains the white inside. My freezer was used, so I'm sure...

I recently did a mocha porter beer float with coffee ice cream. The coffee in the ice cream qualified it as a great breakfast beer!

Yes, dry hopping with those hops should work well! My hops were done early this year, so I'm already drinking the beer that was "dry" hopped with freshly picked Centennials. It came out great. I used 12oz of the fresh hops, keeping that 6 to 1 recipe in mind.

Your 5-gallon pot sounds like the perfect thing for 3.5 gallon batches in your 5-gallon carboys. I was doing something similar for a while as I slowly collected equipment. The most I've fermented in my 5-gallon carboys is 4 gallons, but you have to be prepared with a blowoff tube. You could...

That's a good idea. I'll be on the lookout for a short fat food grade tub. I think what I'll do is fill the second bucket with water and place it in there for a couple days to see if it sustains any damage. If not, I'll assume it's safe to proceed with beer!