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I just recently brewed batch 94 on my 3rd anniversary of being a home-brewer. I have bottled every batch. I have explored kegging and the cost and building a keezer. For me it is not space or money, it is fear. Plain, simple fear. Fresh cold brew at the pull of a tap. I would never stop...

Brew Like A Monk. Have been working my way through Yeast and Water slowly as I am doing a research project.

with all grain brewing I can choose to brew what I want... in a manner that I want to. If I want to use toasted oatmeal or raw rice in a cereal mash I can. I can make beer taste the way I think it should it taste. I can find exotic wild grains and use them to make wonderful delicious radical...

Best GD doughnuts on this (or any other) planet. Will drive 25 miles out of my way to get them!!!

Gentle Giant Octopus 1973

chamomile ... only to assist in sleep otherwise I avoid tea

I do not have a hood but I do have a 400CFM inline 6 inch fan that vents directly out side and 80FCM 4 inch inline fan to bring air in from outside on the opposite side of the house. I use propane so air flow is mandatory for me. I have not had moisture issues even in the summer. Does get...

Welcome!

I am in -- thanks Norcal Brewing

Ok the best way to tell if fermentation is complete is via a SG reading. Basically take a sample (sanitize 1st) and recording the SG and then wait 48 hours and check and then 48 hours after that another test. If all three are the same then fermentation has completed. I normally wait 21 days...

If you moved it to secondary then the fermentation should have already been completed. How long did it ferment in primary? If the pumpkin was raw fresh pumpkin was it soft and squishy after the 90 minute bake? How much brown sugar did you bake with the pumpkin? Brown sugar may restart...

I did two batches of Pumpkin this year, a Pumpkin Stout and a Pumpkin Ale. I use fresh raw pumpkin (20lbs whole) cut it into quarters and smoke it over a beechwood fire until it is soft. Cool and peel and add to mash ended with about 8 lbs per batch. With 5 minutes left in the boil I added 2...

You know that fermentation is complete when you get steady SG readings. Take another sample in 48 hours and then one 48 hours after that if all 3 are the same then fermentation has completed. There are many reasons for the air lock to bubble after transferring to secondary, CO2 release after...

Welcome to Home Brew Talk From Big Rapids.... lived in Pinckney for a year back in 2000...

I have been considering making a sweet potato beer.... see if I can get it to taste like candied yams... all carmelly with a sweet potato/squash flavor and thivk mouthfeel.

I routinely use 2 packages of US-05 re-hydrated for a brew and will often use 2 vials of WLP001 in a 2 quart starter then step the starter multiple times with excellent results. I doubt very much if over pitching is the cause of thin beer or astringent taste. Those are normally from mashing at...

In Syracuse New York your at 380 feet above sea level so the boiling point of water is going to be 212 degrees Fahrenheit. Now the sugars in wort will require a higher temperature to boil as the density of the liquid is changed and depending on the SG it could be a significant amount higher...

All three of those hops are noted to have a "spicy" flavor in "For the Love of Hops" by Stan Hieronymus. Although the spicy is listed as mild, I am thinking that the combination has enhanced the peppery side of the spicy and brought it to the front. I have used all three varieties for that...

just hit my mash temp of 153.... man does that smell soooooooooooo good.

Would be nice, but I know I get two weeks off paid... without using vacation time as we shutdown last two weeks of the year. So I will be off work from Dec 21 through Jan 5th.... pretty nice Christmas gift. Also the benefits are exceptional at the Tribal Government, and they pay the...