Search results

Bell's Eccentric Cafe In Kalamazoo Michigan.

If you turn your flame off when adding the extract, you won't have a burn problem. It's what I do. :mug:

I agree 6 months is better still, but I usually can't wait. :cross:

It will be drinkable for sure, but Porter's need to age. I like at least 6 weeks aging before drinking.

I do mine two weeks primary, and one week secondary, then to the keg for seasoning.

You can always rack it off again into another sanitized carboy, and leave the remaining inch or so if you are too worried, and then bottle.

I use the wifes new Legs, nylon stockings. :D

Pix looks good. It should be fine.

I use my well water and do not have any problems so far. Of course sanitation or equipments is imperative. I do not boil the water, straight from the ground to the sanitized fermenter. I do sanitize the hose end.

Welcome back, I am back at it as well. Have three under my belt already. Amber Ale Brown Ale Irish Red Ale Doing one of Palmer's Porters this weekend. :drunk:

I do all my boils outside on the gas cooker. This avoids the problem, and a hose and water will wash away the boilover. :D

Yeah that. :D

I do it all the time. Once you have a feel for the process and type of beer you want to brew, it is easy to improvise and get a great drinking beverage. :cross:

I think that adding a pound of DME extra light will also help.

Thank you sir.

Thank you.

Been a lurker for a while. I usually keg my beers with CO2, but I have a batch that I would like to bottle say 12 12oz bottles. How much corn sugar per bottle. I plan to keg the remaining and use CO2. Any thoughs? 1/2 tsp per bottle?

Visit this link and you will learn a lot. http://biology.clc.uc.edu/fankhauser/cheese/cheese.html

I just got a real nice mold from Leeners. Very simple but quite functional. Visit: www.leeners.com for more information. Fairly inexpensive as well. :)

I have read in Ricki Carrols book that a slightly lower cook temp will make a moister cheese.