Search results

I'm a West Sider. I grew up going to Lenau Park Donauschwaben Club in Olmstead Falls. Which is still around http://donauschwabencleveland.com Try the Slovenian House which is still located directly across the street from the now defunct Hofbrauhaus. 1401 E. 55th Street...

If your doing smaller 5 gallon batches the large 10" dia. sized banjo burners are hard to regulate at lower settings once your wort boils, and may even blow out. The smaller 4" burner ($8)170,000 BTUs would be better suited. The only advantage of the 10" dia. 100,000 btu burner is that it...

I used to get that fruity, wine taste and smell when brewing kit beers. Some say it comes from fermenting in a warm place or the cheap yeast that is given in low end kits. You may even try to experiment with using dry malt extract instead of sugar to carbonate. You can try fermenting in a...

Throw away your hydrometer. USE THE FORCE LUKE. Feel, don't think, let go, trust your instincts. lol Personally, I would give it another week. I use the 1-2-3 method. One week Primary, Two weeks Secondary, and Three Weeks in the bottle. 10 days in a warm place, shake each bottle up, and...

Here is a video link with some gentlmen discussing growing barley. Seems that you need to grow your yard full with it just to make one brew. I thought about doing it myself until I watched this video...

Bottle it. If it doesn't taste all that great when finished, you can always mix it with a beer you do like. Fermentation should take a minimum of 3-5 days or you run the risk of developing esters. Next time ferment in a cooler place.

Product Description states that, "With a one-piece welded steel frame, these are the strongest cookers commercially made. They are designed for strength, function and safety." Bayou classic sells stock pots for boils that exceed 15.5 gallons. Concerns should be directed towards the supplier...

I bought this one from Amazon. Very happy with it. It has a fine tune adjustment needle valve that can be turned up to burn high, or immediately turned down to a slow simmer. Ships to your door for $40 http://www.amazon.com/dp/B000291GBQ/?tag=skimlinks_replacement-20

I secondary because I never have the amount of empty bottles needed for bottling. When I do have the bottles I procrastinate, and am not always in the mood to do the bottling work. I also secondary because I need my fermenting vessel for my next brew. So my secondary fermentations are usually...

A guy on Ebay sells 7.5 gallon carboys that I bought for fermenting. It works better than 6.5 carboys because you can really pour in the wort from a high distance thru a funnel for aeration which causes foam build up that the 7.5 carboy can handle. 7.5 can also survive the head growth of a...

I don't use sugar to carbonate. I reserve origional wort before filling up the fermenter. 4 pints from a five gallon batch. Then I pressure can (autoclave) the pint mason jars shut in a pressure cooker. Place on shelf until I bottle.

No added chemicals for me. I brew and practice by The Reinheitsgebot (literally "purity order"), sometimes called the "German Beer Purity Law" to which the only allowed ingredients of beer are water, hops, barley-malt, and yeast.

To get a decent good tasting beer from extract you need to buy a kit with hops, extract, and grains. A good one costs $40 and up. Uncle Bud comes close to that price with the beer made for you and no work. The only good tasting low cost way to brew your own is with all grain, farm your yeast...

10 days in a warm place, then shake each bottle up, then 10 days in a cool place, not refrigeration. Perfect every time.

I do five gallon brews also and I went with the 8 gallon brew pot. I am happy that I did. 1.) It costs less than a 10 gallon pot. 2.) I mash in it, which allows me to step up mash temperatures on the stove top for different conversion rests, and it fits into my heated oven for 155 degree...

Adding a different Yeast at bottling could be a technique to add a different taste to beer, for the daring.

It is said that over sparging, past .099, can lead to bitterness in your wort from tannins. Tannin extraction increases with pH. In all-grain brewing wort pH typically rises during the last stages of wort collection and is one of the factors letting the brewer know that wort collection should...

In my experience when I was not being careful and allowing the water line above the grain bed to exceed 1-2 inches, some times 6-10 inches, I always ended up with a stuck mash. I am not a scientist but the heavier the water level can add more weight and make the mash denser and compact and push...