Search results

Since you're storing all this in gamma lid buckets, I would've poured the grain into its bucket and dropped a chunk of dry ice on top. It'll subliminate into CO2 and gas the little buggers to death. Dry ice in the grain bucket is a prepper trick for long term storage. It not only kills bugs...

Is that a fair comparison though? Safrole may be carcinogenic in high doses over a long period of time. Coumarin is a blood thinner that can cause a lot of harm is too much if ingested. I'd be careful with it.

When I bottle condition led the last Imperial stout I made, made a small, quick starter using US-05. Then decanted the starter into a keg with priming sugar solution and racked the beer on top of that. Then I used my bottling gun to transfer the sugar-and-fresh yeast charged beer into the...

Looks good to me. Brew it and see if you like it. If you want more color or roast flavor, you can rebrew it and add some roast barley other darker malt to the grist. If you want to make it an English porter, sub Maris Otter for 2-row and use an English yeast.

That will work. Thank you

Agreed. At the time I was kegging those batches CBC-1 had not filtered out to the hobbyist market or I would've used it.

On the flip side, thus thread is a good data point if someone wanted to brew a peach beer. The ripe peach flavor might complement peach puree.

Yes, it will work. Just pitch the same amount of sugar as you would for bottling and wait 2-3 weeks. I did this several times during COVID when I lived in an apartment that had no excess cold storage but had beer kegged waiting on a spot in the kegerator. If it is a big beer or was brewed...

The wife is contemplating making a Cider House kit and subbing in pureed pineapple for some/all the corn sugar the kit says to use. Has anyone done the math to find out how much pineapple it takes to supplant a pound of corn sugar?

Some kveiks resist natural carbonation because they drop out of suspension. I can't remember if Voss is one. You could always pitch a pack of US-05 in with your sugar water to ensure carbonation. Carbonating in the keg will work. But set the keg in a cool part of your house for best results...

I had a ceramic heat emitter in my old ferm chamber and it worked just fine. I'd make yours thermostatically controlled to keep it from overhearing. Put a fan in for air stratification and it'll help as well

What are you trying to do?

You use a whirlpool at the end of the boil, not during the mash.

I use a Spincycle for whirlpooling and chilling. I did not want to poke more holes in the kettle than necessary because each hole is a potential failure point. It's nice to whirlpool while chilling. You get a nice hop cone in the center of the kettle before pumping to the fermenter.

What was your mash schedule? What yeast are you using? Most yeasts ferment quickly under pressure at warm temps. It's been a week and I wouldn't be surprised if it's done by now. You made a beer and it'll likely be drinkable. Whether you hit the beer you were shooting for or made something...

The proprietor of the homebrew shop I used to shop at told me that the basic dry Irish Stout recipe is roughly: 70% base barley malt 20% flaked barley 10% roasted barely I have mostly adhered to that and I've never been disappointed.

My base Dry Irish Stout recipe is something like 80% Maris Otter, 10% flaked barley, 7% roasted barely, 3% Carafa III or black patent malt. I haven't brewed it in a while and I don't have the recipe in front of me so I'm not 100% on the proportions but the above is close. I wanted something...

Yuengling doesn't distribute B&T this far south. I had a case of it until recently but I had to drive up to PA to get it.

I don't think the pump cares which orientation you mount it with as long as the impeller never runs dry. Both of mine are oriented with output set vertically so air escapes and they prime quickly.

I bought a 3M Command stick-on hook, dried off the spot where I wanted it, and hung the sack. It's full of water now and the inside of the keezer is fairly dry.