Search results

I started with MR Beer, as a matter of fact I have two fermentation barrels. I use mine for experimenting. Right now I have a bock that I am experimenting with, using different yeasts and different temperatures and times. It is much less heartbreaking to chuck out two gallons rather than five...

WOW and for your first comp, that's fantastic I just entered my first comp, yet to be judged with an AG, english copper ale that was oak cask conditioned. I was real worried about it at first, but once it aged it has improved greatly. I am not real big on English Brown Ales but this one is...

Have you ever tried Beersmith to formulate Recipes? I highly recommend it, it is very easy and fun to use, quite addictive actually BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum

That's exactly what happened to ME. Wait a minute what do you know? I knew there was a real small camera hidden around here somewhere. Great now it will probably be on youtube.:drunk:

The one variable I have that is consistent is ME. I ferment the AG and the PM the same with the same conditioning schedule, and one thing I can say with confidence is that the AG brews that I, MYSELF, and ME make is much better than the PM. However my dad makes a PM brew that is fantastic. So I...

Father of two kids, girl and boy. 8 and 5 respectively. Both of them have had some role in the brewing process and they are always eager to have a taste of the most recent batch. Brewed about 11 batches so far this year. They recently learned that beer does indeed neutralize a spicy pepper in...

Voted NonEngineer---But I work as a Medical Dosimetrist, we do Radiation Dose calculations and our education is very heavy in Medical Physics. Similar to a Physicist.

And you're in Oregon, so now you have peaked my interest, I am subscribed as well. Oregon can make some great Pinot Noir, perhaps that what it is and it ages well.

My airlock did that too on one of my batches. What I finally found out was that the airlock got "stuck". The breather valve in the middle was cocked off to one side wedging itself in there somehow. I pushed down on the top of the bucket and "blamo", an audible pop along with a spray of water...

Last batch took a little over four hours for me.

My dad's place is called The Bad Monkey Pub and Grub. It is in Culver Oregon. Central Oregon between Madras and Redmond, about 40 miles north of Bend. I think he is conducting his own experiments, but I definitely don't with-hold my findings from him.

Cheers all! Well my dad and I have been brewing beer for quite some time. As a matter of fact he now owns a brew pub. He is not quite finished with the brewing equipment yet, so he just sells other breweries' beers. I just recently switched to all-grain brewing, and my first batch is...