Search results

The last couple batches ive been pitching on a previous yeast cake, the krausen has been bubbling out of the fermenter in less tan 12 hours (5.5g of beer in a 6.5g carboy). Huge mess from the RIS i did, (after i cleaned it up i thought i should have taken a damn picture of it or a movie of it...

3 Floyds Alpha king, labels come off easily with a bit of a soak, plus its darn good beer. I saw the cheap bombers at trader joes last time i was there been meaning to try them. I swore off bells a few years ago because their labels were frustrating to remove, have they changed their labels?

If it was me id rack the beer to another well sanitized fermenter and make sure not to get any of the floating mold into the new carboy or bucket. Let it sit there for a bit, if no new mold grows the batch is probably salvageable.

I just rinse my immersion chiller real well after each use and drop it in the kettle with about 15 minutes left in the boil.

Well on the topic of indiana breweries Barely Island jsut opened up their second location in Broad Ripple (college/village area on indianapolis's north side). I havent been to their new location yet but they make some great beers and have taken home some awards from the GABF the past few years...

Also if you are looking to save a bit of money check for brewing books at your local Library, look for authors like Palmer, Papazian, and Noonan.

Ive had mine around 5 years, i keep it in the ziploc pouch it came in. The directions say to rehydrate it but i ahvent noticed much difference between rehydrating it before adding it to the boiling wort and jsut adding it to the wort dry.

3F's is great, if i could only drink one commercial beer for the rest of my life it would be Alpha King. Love that stuff.

This happens to me almost everyother brew, i jsut need to remember to tighten the clamps on my immersion chiller before i turn it on and im fine. I have never had an infection. I use all treated city water (except for my current batch in primary where i got the water from a local artesian...

We called my sisters fetus Tadpole because they have tails near the beginning. A friends fetus we named Chebacca or Chewie after the father was complaining of back hair (he was a big star wars fan).

Well HBTers i actually tried to brew on my grill a few years ago, it is a few steps up from a base model propane grill (been so long dont remeber the exact BTU rating) has three main burners and a side burner. I tried the side burner, reinforced with a couple of spare 2x4s i had laying...

Ever read Jacobs Dark Age Ahead? She paints a bleak picture.

Welcome! Good luck on your rig its something ive thought about doing but im still a blood and sweat type brewer at the moment. My own transition to all grain this year was really painless and i was shocked at how easy it was and how little extra equipment it took, you sound like your well on...

Ive read every brewing book at my local library atleast twice! Havent used the interlibrary loan yet but i should. I highly recommend checking out your local library for brewing books.

I brew to drink. But its more than that its the research of styles, ingredients, techniques, tools and gadgets, the basic and complex science, the peaceful solitude of brew day or late night label scraping, the symphony of multiple carboys airlocks bubbling away, the personal satisfaction of...

Tapped the keg a week ago 2595.45 + 5 - 2600.45

I made a chocolate prter once from a kit, the directions had me add the powder baking coco to the boil, it turned out great and very chocolately. With most home brew let it age, it may become better and if not its jsut taking up some room at the end of your pipeline which can be remedied by...

Ive had mine 4 or 5 years. Capped hundreds if not thousands of beers with it. It doesnt seem any worse for wear than when i first got it.

That sounds painful, but i must say your a trooper contiuing on after burning your foot instead of going to the emergency room. Double batch brew days are long, take extra planning and care during, but the extra carboy or two bubbling away is definately worth it.

started researching it at 23 brewed at 24 or 25. Been 5+ years now.