Search results

:drunk: You're a natural. Keep it going. All good stuff there. On a side note, you aren't that far from me. I could see a project in our futures...

Sometimes the simplest course isn't the right course. Want honey flavor? Don't put in honey, it will all ferment out anyway (unless you're a ninja). Want chocolate? Give us the IDEA of chocolate. Maybe some sweet, maybe some acrid, maybe some roasty, maybe some creamy... Actual chocolate...

I like your snarky tone. I'll put a bookmark in you and see if you come up with anything wittier in the future. :mug:

MY barley crusher works great. But then, it's one of the earlier ones. I can't comment on what they are making nowadays. If you are getting 86% efficiency with an old shoe and you like using it, then bravo; keep it up. When I bought my BC, it was a SMALL portion of my total setup cost and I...

I put 6-15oz cans of pure pumpkin puree in my mash for a 5 gallon batch and have never had a stuck sparge. I do, however, sparge pretty slowly at ~120mins. A little rice hull wouldn't hurt, but I'm not sure you need it. The pumpkin mostly dissolves.

After 12+ years of all grain brewing with a Barley Crusher and getting the perfect crush/efficiency, I have to ask: Why do you feel you need a three roller mill? If $30 makes a difference, I'd say wait and get something with a track record. Save your pennies. OR, buy this one and...

I promise you it's "25% chocolate and roasted..." Probably, roasted barley and something like special roast malt... Sounds more reasonable. :o

I'd dial it back a notch, if you can...looks a bit floury.

I don't think you're wrong in your approach and from a commercial standpoint, you do make some good, cost efficiency points, however... ...You take A LOT of the magic out of the process that is a HOBBY for many home brew fanatics... Just say'n.... :mug:

You absolutely do not, ever, never, need to rehydrate Fermentis yeasts. Just toss them right in. I was a pro brewer and we used ALL dry yeasts and NEVER rehydrated them. If you've done everything else right up until that point, they kick off almost immediately. As far as snarky, less than...

You don't need a sparge arm, but this didn't cost much:

We bought one at the brewery and welded some tri-clamp fittings on it to use as a yeast storage and transfer vessel, so I HAVE seen a new keg before and they are insanely good looking. :) If I think about it, I'll take a picture of the converted one at work. :mug:

I love Log* *from Blammo!

I knew Erector Sets had value! Er....I wouldn't runoff into a trash can tho... Jes me... :drunk:

Push sanitizer through them... ...really. :o

I'm partial to this one... I'd say you weren't born in the 80's or not old enough to remember... :p

There's always the ole AB "Beer School" that you can sign up for, for some beer tasting, which is mildly amusing, but you might learn something from. My favorite ride was Apollo's Chariot. :)

Don't overfill your kegs. The CO2 needs some headspace to work its magic. That's why I overfill, then systematically begin drinking the beer after a few days...to provide more headspace. I think you'll find this method works. :cross:

I used to use Wyeast #1768 "Special Bitter" for my ESB, but they apparently don't make it anymore, so I tried the #1968 on my last batch. This may be coincidence, but my batch stopped a few points short of the target FG and needless to say had a residual sweetness that threw the recipe out of...

Unless, of course, you were doing an EF clone... ...and she still wanted to be involved. :cross: