Search results

Neither. She used a pair of loaf pans, so we can use it for sammiches.

You are very correct about the need for pictures. I was dreadfully aware of the lack of photographs when I was whipping up the blog post. I'll take some tonight. She ran it at 375*F for 30-40 minutes, but I'm pretty sure she put it back in for a few more minutes due to the needle test.

My lovely baker says that for this recipe, she'd probably up the butter to about 2-3 tbsp, which will make the bread a bit softer. Another teaspoon of salt will help the flavor, and shouldn't affect the yeast too badly. As for the processor, she doesn't see why not. Give it a whirl :D...

My lady just whipped up a couple loafs of spent grain bread from my steeping grains: 12oz Caramel 80L 4oz Black Patent 4oz Chocolate Looks beautiful, but could use a bit more butter for flavor. But then, I love me some butter. I wrote the whole thing up here: Baking Project: Spent Beer Grain...

+5 gallons of Holiday Ale (Better late than never, right?) 194 gallons total.

Let's not get talking about global climate change. Conversation on both sides of the issue tends to get way too heated (BaDump-Pshhhh!) for the "Beer Discussion" forum.

It's so funny being in a Biology class now that I'm into brewing. Hydrolysis of polymers? Yeah, that's the mash. Anaerobic cellular respiration? Yeah, that's fermentation. All I had to do was relate the info to beer, and I was all set :mug:

I was mentally noodling with the idea of CO2 and brewing, and I came to wonder how much Carbon Dioxide a typical batch of beer puts out during fermentation. I did my own math, and I came up with about 783 grams for a 5.5% ABV beer. Has anyone else done the calculation? Does anyone want...

Sounds like an infected bottle. If the rest of the batch so far has been fine, it's probably just one bad egg in the bunch. I wouldn't worry. All it takes is a little bit of missed crud during bottle cleaning, and you wind up with an infected "gusher" like that one.

BWAM!

Thanks for the replies guys. Do you mean the amber text or the black "This is homebrew" spiel?

Hi Folks, I'll be uncapping my first original recipe beer in a week or so, and since this one's all mine, I thought I'd whip up a label for it, especially since a lot of it is going to wind up as a birthday gift for a friend. Here's my first crack: Any Suggestions?

My nut brown had some pretty serious banana going on because of what I can only guess was a slightly warm pitch. The banana flavor persisted right on out to the 3-weeks bottled mark. It all settled out by the time the caps were on for a month. Didn't even notice it after that. TL;DR - Give...

Brazedowel, I'm sure it wasn't very funny at 3AM, but your two-photo essay is hilarious. *thumbsup*

Brilliant! Over the next few weeks, it'll taste even better, and it'll be better carbonated. Resist the urge to pound 'em all before then. Congratulations on your first brew! Mine was a brown ale, too. :mug:

I've got a bit of a writeup on my cheap cane-and-hose siphon method. It's about halfway down, just above the photo that's labeled "Hooray, physics!" :D Only other equipment I used was a turkey baster and a tub of sanitizer.

You may have a bit more sediment at the bottom of your bottles, but it shouldn't be a biggie. Definitely chill your beer for a good 48 hours before pouring. As with any homebrew, pour slow and steady, and you should be A-OK.

Due to a mismeasurement (AKA: I only measured once), I cut the short dimension of the bottom about 1/2" too short, so there's a 1/4" gap running down the long sides of the bottom. I'm betting condensation won't be a problem. Hooray for happy accidents!

I'm not crazy, I swear! I just like doing things the long way sometimes. I had 6 hours to blow, so why not spend 'em tinkering in the garage, right? I'm one of those journey-better-than-the-destination guys, I suppose.

I'm still trying to decide on a finish. A *real* woodworker buddy of mine is going to do some woodburning on the sides, then I'll stain or oil it.