Search results

wow, nobody's answered "abstinence, sobriety, and a drug free lifestyle"

MM, looking at the posts referenced in ollllllllllllllllllo's post, what do you use for a fermenter? Making a 25 gal batch would be cool, but filling 5 carboys with the same stuff would seem to be inefficient compared to a larger fermentor of sorts. Also, do you find your hop utilization to be...

No, that pic was threadjack ftw...

Is that similar to "martini-time"?

Reading radical brewing, and apparently there are a few scholars who surmise that bread alone wasn't enough to convince some wandering tribes to settle down (have a bad crop with no concept of insurance and see how awesome your farm looks), but beer, that could have been the deal maker.

Please excuse my fellow eastern washingtonian. The beer drinkers a couple hours south of him are *well* aware of the plethora of beer available to us around here. Of course, I just happen to be of the opinion that the best beer isn't at the grocery store...

I found eyeballing it and some 3/4" CPVC did just fine for me.

5-6 Gal AG

Didn't even think of TCJOH, thanks.

Hi, I've been wanting to put together a witbier, and my invaluable reference - Designing Great Beers - seems to be of little help. Other than looking at clone recipes etc, does anyone know of any good resources to find out what makes for a truly great witbier?

Well, if you think about the carbonation in a bottle of tonic water, and how that's much more than beer, yet you can still squeeze the 2 liter when it's full. Glass, being striffer than PET can handle the higher pressure where it's too carbonated, but not dangerous. The problem is that glass...

I remember thinking during the movie "Why not just hold it sideways?"

The complete joy of hombrewing by Charles Papazian (known to some as the bible) has good info on all this.

There is indeed a reason to sparge. If you were to put all your hot water and grains and let them sit, you'd have to wait a lot longer to get your mashing done. The enzymes like to be close to the starches, and if they're more spread out, they won't be as fast, and you might not get full...

Might need to throw some carapils in when I do it then just to give it a bit of body. IIRC, there's a chemical that is ok to ingest that stops yeast, but I'd have to keg and force carb it then, but that'd give the residual sweetness desired. Or just a low-attenuating yeast. It's a stupid...

Only thing I can think of noting (besides I'll be doing this this summer) is that rushing a fermentation can help you make grenades, not prematurely stop the fermentation. I'd guess that either the high gravity with a non-hg yeast, or large amounts of fermentables would be the cause of you...

Are there any varieties that are considered better than others for backyard planting? I'm looking at doing a cascade and an amarillo, as I live about 30 minutes from the yakima valley, but wondering if there are others I should look at as well.

That's a more heartbreaking story than sally struthers could put together, what with your plight of HAVING to brew early :)

Well, I use nottingham myself, though in a reply to a question I posed to them, those recommendations were for 12%+ ABV batches. In your standard 6-8% homebrew, I've had fantastic results with oxygenating at pitch time and throwing some nutrient in. I usually whip up a 2-3 quart starter a...

Not sure what you mean by bugs, but when you stir, you aren't whisking or anything, just swirling the wort to make sure that you aren't getting a cold pocket around the chiller. I have a 50' 3/8" chiller that gets my 6 gal batches down to 65 degrees in 15 minutes, and under 150 in a couple minutes.