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I left wort in a winpak for 3 weeks one time. Beer was fine, but the scum line around the top was hard, dry, and tough to get out. I have a dental mirror to check that part of the interior that can't otherwise be seen, and the oxyclean soak didn't quite do the job. I'd like to find a winpak...

Omaha has 2 homebrew supply stores, oddly enough located only a few yards apart. The fermenter's supply place referred to, with Frank the ass as prop, is not a place I'd recommend. Not only does Frank go out of his way to be uncooperative, last time I was there he was asking $79 for a 50lb bag...

I understand dry yeast isn't that expensive... just wanted to harvest and reuse the lower priced a few times before trying it with the $8 liquid. (Although $1.50 is cheaper than I can buy Nottingham. The nearest store charges $2.75 and it's a 160 miles away) I'll aerate with aquarium pump as I...

I generally use dry yeast (mostly Nottingham) and when the timing is right pitch onto the yeast cake. Of late I've been harvesting, referigerating in pint jars, making a wort starter, etc. My question is this. Dry yeast does not need to be oxygenated. Liquid yeast does. Does my dry yeast...

Thunder...to be fair the HB store near here has used a BC for years, and there are people on this forum that have run more grain through their BC than I have and swear by them. I'm still hoping to repair the one I have, and if they'll give me a reasonable price on new rollers I'll try that...

I should add that shortly after posting here yesterday my earlier email to BC was answered. Probably a coincidence as the reply appears to be the same form others have referred to, giving the list of things to do (which I'd already done and so stated in my mail to them). Thunder--- in answer...

I started this one and it wasn't a beef or a rant in any way.... Just a problem that I was wondering if anyone had found a solution to. Steel brush, rotating the floating roller, cleaning, oiling, etc... hadn't helped in my case so I asked. I see that Randall with BC responded by suggesting I...

Calling them would be good if they posted a phone number. Their home page contact info lists only email.

A year or so ago I saw some posts from those having Barley Crusher problems--specifically grain hanging above the rollers rather than being drawn through. Now, after about 500 lbs, mine is doing the same thing. Gets worse with each use and is a colossal pita. I sent the BC people an email...

Thanks... it would have been convenient as the mill I like weighs 40 lbs, but will continue to use it outside.

I've searched this thread and don't find a discussion on what I'm wondering about. Some years ago I read (I think Papazian) advice to never mill grain in the same room the boil and mash took place, so I haven't. (Supposedly malt dust contains something that would spoil the wort.) Now I'm...

I know a guy who swears that milling at high speed raises the temp of grain and does damage (never mind that he's about to stir it into 175 degree water,etc. Yes, he also mills his own flour) I like to crush at low speeds because it seems to leave more hulls intact, especially on a narrow...

We like to make our own. Have several apple trees that need regular pruning and uniform sized branches make excellent lump charcoal, as do fist-sized hunks of oak. Takes a kiln (modified 55 gal barrell, etc) and some time, but the charcoal is worth it. Several web sites have detailed...

This opinion is to stir thoroughly then leave the probe in one spot. I used to drive myself nuts trying to get an average... eventually it'll even out.

I'd check. I've ordered from them 5 or 6 times and they've been prompt. We're at 98 degrees today and I'd hate to think of 5 lbs of hops laying in the back of a trailer for too many days.

Sweesounds... sent you a pm, but apparently it didn't go. Here's what we do-- I write a column for a local newspaper. Some time ago I did one on a brewery that was in this area from 1870 till the drys closed it in 1880. This raised speculation as to how Steinbrecher's would have tasted...

Don't know if you DM area guys would be interested, but last year I hosted a homebrew tasting in early September. One of the attendees was a certified judge, another was Paul Kavulak (a pro and founder of Nebraska Brewing Company). We're doing it again this year, and as of now Paul is planning...

Welcome from a fellow Iowan. There's a ton of reading on this site and lots of good info. Wish there were more Iowa home brewers, particularly out here in my southwest corner of the state.

We make a red raspberry wine that I keg in a corny and force carb (on the low end of bubbly). works fine.

A friend that quit homebrewing gave me his ingredients. The unmilled grain was in sealed containers in an unheated garage all winter and seems fine. The hops, though, I'm not sure of. Several one pound bags were opened and then reclosed in plastic bags wrapped with rubber bands. In the...