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  1. JeffoC6

    Homemade Bread Thread

    Can someone point me in the right direction to get started making sourdough bread? The pictures in here are making my mouth water, and I've always wanted to make my own. I know I can research it myself, but I'm hoping some of you seasoned vets can lay it out for me in layman's terms.
  2. JeffoC6

    Starsan and Foil

    Would it be OK to pour your distilled water and starsan into a foil pan to soak your equipment in? You know, those throw away casserole foil pans that you use for roasting chickens or pulled pork. Would the foil effect the integrity of the starsan solution? Thanks!
  3. JeffoC6

    Bottling

    You should be fine taking them out and keeping them in a 70 degree environment for a few weeks. You're basically cold crashing, but once the temp gets back up the yeast will start doing their thing again. You may want to even turn them upside down to get everything "re-mixed," then put them away...
  4. JeffoC6

    Cleaning New Stainless Steel Kettle

    I don't currently have PBW or Barkeeper's Friend in house, I just have Oxyclean Free and Dish Soap. I guess I should go the Oxyclean route?
  5. JeffoC6

    Cleaning New Stainless Steel Kettle

    My new kettle just arrived today. Stainless steel, 5 gallon. What would you use to clean it?
  6. JeffoC6

    Boil Volume

    It would hijack the OP's thread, so it doesn't really have anything to do with the quality of this thread
  7. JeffoC6

    Random Question About Pre-Boil Water Volume

    Is it a good thing or a bad thing that I can pretty much nail my pre-measured water, accounting for grain/hop absorption, boil off, etc., and have my wort pretty much be just at 1 gallon at the time I pour it into my 1 gallon fermenter? I rarely need top off water, and usually hit my SG with 70%...
  8. JeffoC6

    Boil Volume

    Sorry- meant to post as a new thread, not in this thread *edit*
  9. JeffoC6

    Question about Stainless Steel, Discoloration, Hard Water Buildup, and Passivating

    Appreciate the replies, but one of the main questions I have is: Could this kettle be the reason that I was having metallic tastes in my beers?
  10. JeffoC6

    Question about Stainless Steel, Discoloration, Hard Water Buildup, and Passivating

    I posted this in the "Beginners Section," but I think it I may get some better help here. I stopped brewing for awhile, as I got really frustrated 2 years back due to constant metallic tastes in my beers. I tried everything- using spring water, using distilled water with calcium chloride...
  11. JeffoC6

    Question Regarding Stainless Steel, Off Flavors, and Passivating

    Here are 3 pics of my brew kettle, after I boiled water in it tonight, poured it out, and let it air dry. What do you guys think? Is this causing me off-flavors?
  12. JeffoC6

    Question Regarding Stainless Steel, Off Flavors, and Passivating

    I've been gone for a long time, as I got really frustrated 2 years back due to constant metallic tastes in my beers. I stumbled upon this article and am very intrigued: http://www.eckraus.com/blog/cleaning-a-new-brew-kettle My stainless (3 gallon) kettle was used for all sorts of cooking...
  13. JeffoC6

    1-Gallon Brewers UNITE!

    I didn't, but I'm guessing it had to do with some of these things: 1) using a turkey baster to take hydrometer samples (that had been used on food for several years- but still washed thoroughly and sanitized). 2) using a pyrex casserole dish to soak all of my tools in (in starsan) that was also...
  14. JeffoC6

    1-Gallon Brewers UNITE!

    I'm posting in here for the first time in a LONG time. I'm actually the OP. I haven't brewed since March 2013, and prior to that, it hadn't been since fall 2012. I was hoping that my layoff (from fall 2012 to March 2013) would have helped me get over the frustrations I was having with my...
  15. JeffoC6

    The Home Made Pizza Thread

    Hey Evets, would you mind sharing your sauce recipe?
  16. JeffoC6

    Bagels, Pizza & Bread.

    question- when using your 70% water to flour ratio, can you substitute olive oil for water? I made this recipe tonight and it was outstanding, but it needed a bit more flavor for my tastes. I usually make my dough with some added olive oil, and wanted to know if I can substitute some olive oil...
  17. JeffoC6

    Fargo, gosh darn it

    Great show, watched the most recent 2 episodes last night. Malvo's gotta find out that Lester's the guy who ratted him out somehow, no? Lester's on borrowed time!
  18. JeffoC6

    Old School

    To answer the OP's questoin- Eric B and Rakim
  19. JeffoC6

    2013 Michigan Football - GO BLUE!!!

    tOSU 37 Michigan 16 Can't wait :rolleyes:
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