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but I have to disagree with many of your statements here. According to you propane should never be used indoors. However I know for a fact that propane is safe as I have a propane furnace, a propane dryer and a propane stove and a propane water heater. Not to mention a propane brewery in my...

Wheat starch will gelatinize between 125.6 and 129.2 F in the presence of water. The ratio of water to grain I use is 2 quarts per pound of wheat. The finer the wheat is ground the better. You will need to keep it at these temps for at least 30 minutes. Do not allow it to cool, add 1 or 2 LBS...

I was a Coastie .... 1976 to 1983 small boat coxwain great lakes nothing smells as bad as a 14 day old floater ... hit one (by accident) with a 30 footer.... took us weeks to get the smell and pieces and parts off that boat.

Brewing an Oatmeal Stout --- a stepped mash using a cereal mash as the step mash. Brewing tomorrow

OMG your a Coastie!!!!

I ferment in plastic buckets but I use glass to lager in. Largering requires 6 weeks at very low temps and glass is the best IMHO... that said I have heard that others do lager in plastic. ... I guess you can choose is which is best for you!

$7.51 for an 11.5 OZ bottle of St. Remy Rochefort 10 Trappist Ale. The very first Belgium Beer I have ever liked and the most expensive beer I have ever purchased. My SWMBO was not pleased, not pleased at all.

I do not like sour beers, but I do not believe or say that they suck. I just do not like them. I have brewed beers that when I tasted them and dumped them out I said that they sucked, however I claim "brewers privilege" when labeling my own brews as "SUCKS". Reason number one why I dumped them...

These calculations are very specific to the equipment your brewing on and there is a lot we do not know. On my system using my grain mill 9.5 lbs of grain and a total of 6.5 gallons of water would result in less than 5 gallons going into the boil kettle. For me grain absorption and dead space...

I use both S-4 and US-05. I like both... for American beers such as American Pale Ale and American IPA's and American Rye's or Browns...you know brews that have a lot citrus type American hops. US-05 is clean and clear. For my English styles, such as ESB, Southern English Mild Brown, or an...

Welcome to the forum Jesse! Hey Brewerforlife, I know that Jesse used to live up in the UP ... Marquette area I believe. Yes indeed it was I who has been getting him into the hobby... must pass on what I have learned.

Current temperature in Big Rapids Michigan a bright sunny and very balmy 22.5F

WOW ... Thanks to all those vendors.... count me in

I recently did a Pilsner and used German Magnum as the bittering hop. Still in the fermenter so I cant tell you it worked well. Used German Hallertau and Chezh Saaz as the finishing hops. I would think Bravo would not be appropriate in a pilsner.

Get 2.5 gallons of warm water and add 1/4 cup of vinegar and 1/4 cup of bleach (plain). Apply this to everything you want to sanitize and allow it to sit on it for 10 minutes. Meanwhile boil some water and let it cool so you can handle it safely. Use this boiled water to rinse with.

I use my tap water straight from the ground.... I have a private well 215 feet deep and 2 miles from the well Nestle uses to make Ice Mountain water. I do get it tested every 18 months as I wish to monitor it for changes. here is the Jan 13 report... next one will be in July of this year...

Honey will completely ferment just like sugar. If your looking for a honey flavor use a honey malt as a steeping grain. If your looking to boost the fermentables then any honey will work.

Brian, IMHO secondary is only necessary if you intend to bulk age/lager the beer. I use secondary only for lagers. Otherwise I simply ferment the brew at controlled temperature for 7 days then let it slowly cool and rest for another 14 days. However, all of the lagers I have done there was...

The Victory could add the nutty taste but in that small of percentage I would think it would be very subtle. What Pale Malt did you use? Some pale malts can have a nutty a flavor, much more so than say a brewers malt. I used Rahr Pale Ale malt before and it definitely does have a nutty taste...