Search results

Off topic, but is that the 1064? If so, I'm curious how you insulate it. I have that kettle and have issues maintaining temp.

I don't use keggles, so I've always wondered: is the polishing for aesthetics, or does it serve another purpose?

I always run into trouble when I'm trying to simultaneously handle more than one batch of beer. Last weekend I was bottling a stout straight from primary and also racking an IPA to secondary for dry-hopping. My intention was to wash the yeast from both so I boiled up all my water, cooled it all...

In.

This may be anecdotal, but once or twice I've forgotten to add sugar to the bucket prior to transfer. My solution was to drop the (sanitized) auto-siphon and hose into the bucket and pump continuously for 10-15 seconds. This allowed the beer to mix without creating any oxygenating disturbances...

Agreed, great primer. Clear and concise. Thanks!

Agreed, great primer. Clear and concise. Thanks!

To answer the OP's question: Simplified: $25 is probably the median I spend for a 5 gal batch (I might brew an IPA that's low/mid 30s or a blonde or ordinary bitter thats ~18 bucks). Considering the yield on a batch is ~2 cases and my previous goto store-bought was $23.95 per case of Sierra...

Do you have a link to where you got your kettle? (EDIT: I was a little quick on the trigger-finger there...found them on AMZ easily enough. I'm assuming this is the one: http://www.amazon.com/dp/B0085ZNXZ6/?tag=skimlinks_replacement-20)

Location: Austin, TX I just pulled 6 cases of Sierra Nevada/Lagunitas/short-n-stubby bottles out my shed and looking to give them away. Some delabelled, some not, all in need of an OxiClean bath.

I think it was a comment on how un-fun we're making homebrewing out to be. And to be honest, reading either comment out of context, I'd have to agree. Rather than being a debbie downer, I was just trying to make the point that there's a ton of different aspects of homebrewing that you can...

I'm going to quote you in my memoirs. An affinity for cooking and/or baking and/or chemistry goes a long way, but there are definitely some other equally important aspects, however subtle and mundane.

And to clarify what is maybe a subtle point, the key is when fermentation starts, not a specific time period. That is, if your fermentation doesn't take off w/in 24 hours, one possible solution is to give your carboy a good shaking. That's worked for me a couple times in the early days.

Graf from Stephen King's Dark Tower series. http://darktower.wikia.com/wiki/Graf You can even find a few recipes on our very own HBT. For instance: https://www.homebrewtalk.com/f81/graff-malty-slightly-hopped-cider-117117/ https://www.homebrewtalk.com/f78/gunslingers-graff-147726/

It sounds like you're set on kegging (and I can't blame you), but if you do decide to bottle, I want to second the hell out of this suggestion right here. Actually, I've taken to bottling a lot in champagne bottles, especially since I was able to collect lots of empties from friends after the...

After all the hubbub, I almost forgot to post the results. Short version: as y'all predicted, they turned out fine. The AHS Budget IPA definitely would've benefitted from an extra dry hop addition, but I didn't' have a chance to get to the store. Still it was pretty decent, very drinkable...

Thanks for all the feedback. I've never left beer that long, but I'm pretty new to this (these are my 20th and 21st batches, respectively). But the idea of just dumping the beer seems sick and wrong and I'm glad the advice here supports that. I'll give these suggestions a whirl and report back.

Due to some excessive travel and work commitments this summer, I had to leave 2 beers to languish in the fermenters. RDWHAHB and all that, but I'm wondering if I'd be likely wasting my time to bottle them at this point. The victims: AHS Budget IPA (this one's dry-hopped w/ 1/2 oz of...

5 gal AHS Aston Abbots Extra Special Pale 5 gal AHS Budget Pale Ale 5 gal AHS Budget IPA 5 gal Stone Ruination clone 5 gal variation on BierMuncher's Centennial Blonde --- 25 gal 11307.6 + 25 = 11332.6

POST MORTEM: The bubbling calmed down a bit the next day, but was still very evident. I went ahead and bottled. Now here we are, 2 weeks later and the the beer is ready to drink. No bottle bombs and no carb issues. So, going forward I'm going to say what many others on HBT have already...