Search results

A little piece of my sense-of-humor just died

I have made 4 pumpkin ales over the past few years. You get the least "pumpkin" flavor from the actual pumpkin. The spices will do just fine. Why would it not be a pumpkin ale? Its not a standardized style that defines you have to use actual pumpkin... If it taste like pumpkin and its a ale then...

wow... .019 is really tight

if you have a racking cane just transfer the beer into your empty bucket with a spigot.

I would skip the secondary. I really find it to be pointless for any beer that doesnt have to condition for an extended period of time, and / or you are adding something to the beer like fruit, oak, or dry hopping. Like autolysis having to secondary or remove the beer from the main trub is...

Side note, I bought the kit added 1lb of Vienna Malt and used US-05. Best summer beer to date and I will be making it again. I skipped the shine' lol

https://www.homebrewtalk.com/wiki/index.php/Malt_Conditioning

I condition and crush my grain at .045 and even then my drill sometimes gets stuck. I think your setting is just to close. I've only been milling for a few months though.

Go with a base grain or a Light LME then just use crystal 60. Could add some light brown sugar and obviously some pumpkin spice. Use a low level bittering hop. I enjoy Fuggle for my pumpkin ale.

Saison is one of my better beer styles that I brew. I always use 1lb of inverted sugar (homemade) 1/2 of bitter orange peel, and 1/4 tsp of coriander. Its also important to manipulate the yeast as well. I prefer the french saison yeast. I pitch at 70 and allow the yeast to warm to 80 degrees by...

I agree.. and if you are in Miami Township (milford / loveland area) then 50 west is very close and really good... cant believe I forgot to mention them. Also, I love how people post on here about Cincinnati and they dont even live in the town (according to their location).

I've bought tanks and kegs off of Beverage Elements and have been happy wiht my purchases. Who knows how this tanks are stored until purchased. My bet is they are palletized, shrinked wrapped, shipped (from who knows where) and then repackaged to you. Some minor cosmetic damage is probably...

Nice I work in Miami township

The yeast will naturally clear with time, or you can cold crash as previously stated. Some yeast are better at following out of suspension then others. I cant recall about the coopers strain of yeast. However give it a few days to settle and then a few hours before botting move the fermenter to...

lol, this is a homebrew forum :mug:

If you want craftbeer look up MadTree Brewing Co., Mt. Carmel Brewery (I grew up in the house that is now the brewery), River City Brewing, Listermann's. They all have tap rooms and are great gems of the City in terms of craftbeer. What area of Cincy will you be in?

I have reused plastic as well. Just sayin it could be the source of it is scratched.

A stainless steel keg is the last thing I would worry about in terms of not being able to sanitize after a infected beer has come into contact with it. Especially if you replace any of the o-rings. A bucket yes I would use for something else... carboys can be a pain to clean out especially if...

You can make a starter from a pack of dry yeast. Just rehydrate before pitching the yeast into the starter. I did this about a month ago as I had a dry yeast pack that was close to the 2 year mark and didnt realize it until about 48 hours before I was going to brew. I had starter activity within...

it happens...it happened to me. About 16oz of santizer went back into the beer (Kolsch)... the beer tasted like beer with a reduced sour star-san taste. Contacted Five Star and they advised me to get rid of the beer and not by drinking it. Sucks but it happens. Now I just use a solid bung to...