Search results

I sold my Last keezer a few months ago and it has come time to build version 2.0. My only concern is that this one has a much more complicated wiring. Will you guys and gals please look at the pictures and tell me if this is worth putting the effort into? I have not tested it yet and will...

I bought a pack of 5112 and have stepped it up with 2, 2 litre starters. I don't really have a plan for it and I am wondering what should I do with it? What would be a good beer to make with that much Brett B?

I have been wanting to build a Jockey box for a while but the cost of stainless tubing or a chill plate has kept me from it. The problem is that I want at least a 4 tap. I have seen designs that have 50 foot of tubing per tap. There is no way I can afford it. Here is my plan. Make 4 short 10...

I stepped up a starter a few times for a big beer I'm about to make. The problem is I forgot exactly what my process was and I dont know exactly how much I started with. I have 257 CCs of very close to pure yeast. The starter is not washed yeast and there was no sediment in the wort I added to...

I have been using Pacman for my neutral yeast flavor beers but I'm really not that impressed. I have used the 05 a couple of times I didn't have time for a starter. I see very little difference with the exception of I seem to get a lower FG with 05. But I have read where a lot of people really...

Here is a recipe I put together to use up some of my hops to make room for this years crop. I fear it is too complex on the hops but this is my first imperial IPA so what do I know. Also it will have a very big starter and the sugar added after fermentation is winding down. What is your...

Here is a recipie I'm thinking of brewing next week. I would brew with the thought of aging it for about a year. It would also be secondaried with bourbon soaked oak. I started out making a RIS but then decided to give it a Belgian twist. What do you all think? imperial belgium stout Imperial...

I really like the flavor of Special B but I have not ever found a stout recipe with Special B. I'm formulating a stout right now and am thinking if putting it in. Here is the recipe. 9 pounds of 2 row. .5 Special B. 1 crystal 60 .5 roasted barley .75 chocolate malt .5 flaked oats. ~30 ibu...

I brewed a tank 7 clone 2 weeks ago. I usually use just Wyeast 3727 farm house but also added Wyeast Brett b. I wanted to pitch the Brett right from the get go to get the most flavor. I should add I had a OG of arround 1.095 and only pitched about a 3rd of as much 3727 as I usually do for this...

I have been buying my grain in bulk for about 6 months and use large air tight containers for the base grains. But the specialty grains I have been buying by the pound in less than 5 pound amounts just to have them on hand. I have been using quart mason jars and vacuum sealing them to pull out...

I came up with my first IPA recipe and want to see what you think. BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: Unknown IPA Brewer: Marcus Asst Brewer: Style: American IPA TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil...

I am a assistant manager of a hardware store. In the Midwest we have been hit hard by some strong (for us) winter storms. I have always been to type to drive big Jeeps on and off road as a result I enjoy the challenge of driving in the deep snow. During the last 2 storms 2 of the other managers...

I saw awhile back somewhere that you can buy a pallet of 4 ball lock cornys for a good price. I can't remember who it was. I'm just getting into kegging and need to pick up a few. What are your suggestions on where to go? Thanks, Marcus.

I'm looking to make a beer that has the same purpose as the very first beers in history. Not recipies, just purpose. In the past beer was used not for recreation but as a food and nutrition source. No I'm not looking for healthy beer. Here is the requirements for this brew. Low ABV I'm...

I have a 15.5% ABV Belgium I'm planing to bottle in about a month. I have no doubt the yeast that I fermented with is dead and gone by now. My plan is at bottling time when I add the priming sugar to also add a rehydrated packet of EC-1118 yeast. does this seem like the best choice? Or is there...

This is a batch of Wyeast 3787 trappist high gravity I made from the yeast stuck to the walls of my flask after pitching the first starter. What I did is after pitching my 2 liter starter I added 1 liter of 1.020 wort, let that go for 2 days, decanted it added 2 liters of 1.040 wort and after 2...

I tried a experiment on my last brew. After pitching my starter I poured a litre of 1.020 wort in to see if I could build off of the yeast that what was stuck to the sides and bottom. It was a better success than I thought. After that decanting the 1 litre I did a normal 2 liter starter and now...

Today I got a email from Wyeast about 3787 Trappist high gravity. i thought I would share. What I wrote: Yesterday I pitched a starter of 3787 Trappist high gravity into a 5 gallon batch of beer I fear may be to big for it now. I stepped it up with 2, 2 liter starters for approximately 300...

I'm setting up my yeast bank over the next couple of weeks. I will be making 15 or so starters to build up the various yeast strains I am going to keep on hand. To make things more simple and less expensive I am going to make a 7 gallon batch of wort at 1.040 and can them in 1qt mason jars so...

I have a batch of pear cider that has been in primary for about 3 weeks. It's very cloudy and I thought about hitting it with sparkloid in secondary for a week before bottling. If I do will it effect bottle carbonating? Thanks, Marcus