Search results

Ah, yeah, that would create a problem. Do you have any experience with pumps that might be a good fit for this situation?

My current method of transferring chilled wort to my fermenter(s) (using 6.5 gallon carboys) is funnel, conical strainer, pot, bend, scoop, pour, repeat. Lately I've added "scream out in pain from my back once I transferred 15 gallons, self-medicate with beer, repeat" to my process. Getting...

My father in law noticed some bubbling coming from the laundry room the other day and he stuck his head in to see what was happening. He saw 40 gallons worth of ale in various states of ferment and conditioning. "Why do you NEED so much beer?!?!" he exclaimed. "The Pursuit of Happiness" I...

I had that question recently, but it wasn't about bud, it was about labatt blue. I said, "No, not really, I am more into pale ales with just enough character to be interesting and you can drink all day." I offered the use of my equipment if he wanted to try his hand at making a beer like...

Would a few layers of cheese cloth be acceptable?

Is using a hop bag a good idea? Currently I just toss pellets in my kettle during the boil and deal with the hop muck at the end. Do the hop bags really reduce or eliminate the amount of hop residue? Thank you, bl.

Hmmm, nice markg. I have some chinook hops left over from a somewhat failed, yet potent, experiment. How do you think they would fair in such a brew? Most batches don't last very long. I am thinking the beer gremlins are knocking me on the head at night and stealing my beer because I wake up...

Whoops, Gambrinus pale.

Good-day, I have 19KG of of Vienna Malt left over from a previous brew and I just picked up a 25KG sack of Gambrinus the other day because it was on sale. Any recommendations on what I can do with this combination? I am looking to create a nice clean ale with just a slight bitter hint...

Thank you for kind words. They've always turned out pretty darn good and my buddies are always raiding my stock. Either they're hard up or they actually like it ... or both? Shaving off that two hours will allow me to do two batches in the same day!

Just before I start the boil I add 1 cup of hops and a 2 fingers of irish moss. About 30 mins into the boil I add another cup of hops, and at the end of the boil prior to chilling I add 1/2 cup.

My cooker is basically the engine off an SR-71, so to boil off an inch it took about an hour. I do between 10 and 15 gallon brews.

Damn sweet. Subtracting two hours from the process would definitely be considered a cheap stream-lining process.

Really? I always figured the longer to mash the more malt you extract, but if full extraction is obtained in one hour ... Does it matter how the grain is milled? My mill just cracks the grain open, it doesn't really destroy it. Would that have an effect on malt extraction rates?

Thanks munche, With the cooler, do you find that you have to be vigilant to maintain the mashing temperature? And have you ever noticed any "plasticy" flavors in your beer?

Good afternoon, I have done one or two all grain brews, and I am looking at simplifying the process somewhat, and I wanted your opinion/advice. My current process is: 1. Start heating my water, up to about 70C. (Using my cajun cooker) 2. Place my SS mashing vessel (big pot) in my...