Search results

I'm kinda thinking that Russian Imperial Stouts should be aged in the bottle, like a fine wine. Kept in a nice cool and dark place until all the roasty toasty malt flavors have time to blend in with the alcohol bite and the hop goodness. I do believe that what you have in your bucket there...

I get 1/4 inch of scoby a week and toss out over 2 inches every 2-3 months. My jar is a 2 gallon glass lemonade / suntea jar from walmart that has a spigot i inch from the bottom. About every 6 months I take my fermented tea out and clean the brown stringy goop from the bottom because it starts...

No Miley here but I get Northern tool, Amazon and Viagra, funny I only have need for 2 of the 3 and they involve internet shopping... At least when I get old I will know where I have to double click for the third.:D

How is this one going for you? Did it take off yet.

Last couple of US-05 ferments I have done have taken about 40+ hours to show signs of activity. Once they took off they went great and all taste good, so I wouldn't worry too much yet. I am fermenting in low to mid 60's and shake to oxygenate the wort before pitching. How did you oxygenate...

Extra yeast in the bottles will settle out in the bottles in short time. Usually after they are bottle conditoned for carbination. If your beer winds up cloudy, it will not be because of the yeast. Wheat beer usually is not perfectly clear and is part of the style. Also heffewiesen is bottle...

Laying bead on top of flat plate looks good but won't give you an indication of how well your penitration is. You need to practice butt welds, 90's and overlaps to really know how sanitary, (non pourus) your welds are. See them from the backside, see if the overlap bends or breaks. I found tig...

The first batch is carbed... OMG this stuff is awsome. I can't even put the flavor into words. Well I'll try. Smooth, Very smooth and almost creamy on the mouthfeel. Aroma is sweet floral with just a hint of hop bite but not much. Taste is so ballanced with floral, bitter and sweet with...

Teach your kids to brew, so you don't have to brew your kids....

I bought a half pound last year and used them as bittering hops in lagers and creme ales. I felt they were very crisp and clean as a bittering hop. Nothing really stuck out as far as special or unique flavors, but I thought they made an excellent BMC style beer.

By the time that line comes to an end you could have brewed your own, or something better. Glad I live in Wisconsin, no need to wait for good beer.

I bottled 5.5 gallons of this on Sunday, the smell was just incredible. I used US-05 for the first batch. Not a true clone because I had to sub some citra for centennial in the boil because I coldn't get enough to do a batch of all centennial. I now have a pound of centennial on order. My stir...

If looking for roosters, look at craigs list in the spring or hatchery ads that specialize in laying hens. I raise chickens and incubate and hatch eggs for laying hens. I am one of those hobby breeders that get 3 roosters to 1 hen. Therefore I eat alot of chicken.:o Believe me, when the local...

My batch of this did turn out a little thin on the mouthfeel, but the hop flavor is excellent. I am ordering a pound of cascade and the next batch I will tweak based on my efficiency and flavor, going for a 5.2 to 5.4 ABV and mashing at a higher temp for a touch more malt flavor. I am betting...

You know you are a homebrewer if there isn't a bottle of beer on the planet that when you pour it you don't leave a 1/4 inch of brew in the bottom just in case you want to harvest the yeast out of it.

Not around here. I can get LME for 16-17 dollars for 6 lbs and 3 lbs DME costs me $13.00 I don't use much of either but also like to have some on hand for starters.

I don't wash yeast, I save trub and pitch it directly into new wort. I have never noticed any flavor carry over to the next batch. Making starters will insure that nothing will carry over to your new beer. Anything with flavor in the yeast will be so diluted you will not be able to notice it.

My kids are all grown up, I've been divorced for years, and when either one was in the house there is no way I could have had all this beer sitting around without someone getting into lots of trouble. Brewing for me is a way to enjoy time by myself.

I've had a few overcarbed beers and there is no way I could pour a glass of beer, only a glass of foam. Your pic looks pretty tasty to me...;)

I live in Wisconsin, My house is always cold in the winter...:( I keep my fermenting jar on top of my refridgerator so the heat from the back keeps it warm and fermenting. Before I started doing this it took forever to ferment a batch, now it takes less than a week. Find a place to keep it...