Search results

It's not so much about the cap style as it is about how easily or NOT the labels come off. I'm in the PNW and Deschutes is awesome in this regard and their beer is damn fine too. Sam Adams is good, Sierra Nevada is good, a little soak in oxyclean and the labels come floating right off. Many...

My first beer was a Rainier that was offered up by my coworkers sitting around a campfire when I was 18. I didn't like the taste but I like the fuzziness I felt in my brain. After that I was always trying to get somebody to buy me some beer but nobody would so I started homebrewing.

I don't think that would work because mason jars are designed to hold negative pressure indefinitely but they don't do well with positive pressure. I have put some yeast samples in the fridge in mason jars and had the lids warp from the yeast continuing to ferment the priming sugar. You could...

VICHYIE Jar Sealer for FoodSaver Vacuum Sealer, Jar Vacuum Sealing Kit with Accessory Hose and Portable Manual Vacuum Pump for Mason Jars with Wide and Regular Mouth https://a.co/d/dBSvcJC This is basically what I use. I store my hops in mason jars that I've sucked the air out of in the freezer...

Would you describe the sour flavor as kind of like an orange peel? I have used voss kveik yeast and gotten very strong orange peel esters.

Add some water or some oxygen? I know yeast get starved of nutruents fermenting plain old sugar, maybe some yeast nutrient?

I don't think it would hurt at all as long as you clean the oils and and fats of the kettle really well.

I should have mentioned that I'm forming that opinion after one batch took a really long time and it's a pretty unfair bias I have. I normally go two weeks in the fermenter even if it is probably done on day five.

That looks awesome! Do you happen to know what variety they are?

I don't use US-05 because it takes so long to ferment out. My house yeasts are S-04, Nottingham, and 34/70, all of which produce pretty clean beers. S-04 is probably the least clean and 34/70 the most clean.

That makes total sense! I think small batches might fit your brewing style really well. I brew 2.5 gallons at a time which gives me about 24 12oz bottles. I'm mostly the only one drinking my beer so 45-50 bottles is honestly too much.

Why do you only brew a couple of times a year? Maybe with a system that makes brewing easier you'll find yourself doing it more often. I brew almost every weekend, small batches, and the electric system I built has more than paid for itself in convenience, beer to drink, and the pure enjoyment...

I can't order tobacco online in my state, it's illegal. I have to go down to the only smoke shop I know of that's any good to get my tobacco. I'm limited to what they carry but I do really enjoy the face to face interaction with the proprietor.

Brewing a saison that I'll be flavoring with hibiscus. I thought I should make a good base beer recipe first and then complicate it but ain't nobody got time for that so I'm just going to send it. Started at 6AM and I'm almost to flame out.

My favorite stouts have that combo of roasted barley, chocolate, and crystal 150. I think it will be a solid beer!

Welcome Mike! I'm not too far from you, just over the border in Washington and down some. That's a nice looking system!

I never actually got around to posting it over there, got distracted by something.

Yeast go dormant after they have eaten all the available food and wait until they have more food. Autolysis is when the yeast not only dies but bursts and the contents of the interior of the cell are what create the off flavors. Dead yeast are usually harmless and sometimes used as yeast...

Keep good notes. Whether it's a brewing software or a homebrew log book or even just a ratty old notebook (my personal favorite). It's easy to forget while you're brewing that you probably won't taste that beer for 3+ weeks. It sucks when you take that first sip and wonder, "what made it taste...

I'm going to second BrewnWKopperKat and suggest you don't rule out small batches. I started out brewing all grain five gallon batches but now I brew strictly 2.5 and I love it. The process is all the same so you can gain experience without risking $30-$50 with of ingredients. If you brew 1.5...