Search results

Yes we heated it to 165 degrees with distilled water for approximately 15 minutes.

Never posted a photo on here before, let's see if it works. My buddy an I brewed a 10 gallon batch of an American wheat beer fermented with WLP320. After fermentation we split it into 2 secondaries and racked on top of some fruit. One was racked on top of ten pounds of cherries and the other...

1/2" tubing fits perfect over a three piece airlock, take the middle section and cap off and it works great. It seems slim but the krausen always passes through without clogging.

Cut the middle out and there are two fans circulating the air.

Fits 6 buckets.

I would assume ostrich would be lean, right? Or is it more like duck, that picture looks like duck breast I like a duck breast recipe from Fat by Jennifer McLaggen that uses port to deglaze the pan with orange zest and blackberries.

These are the most common threads by far (at least by new brewers, which I am). Chill out everyone you're all good.

Emmylou Harris was and still is (considering she's in her 60's) very attractive and talented. New country is pretty much garbage, I'll have to agree. There are great new bands out there, but unfortunately not mainstream, maybe they'll have their time. For a solid country band check out...

I like turtles.

Thanks. Sounds interesting i look forward to seeing it.

I did my first all grain batch yesterday and ran into a couple of problems. I brewed a low gravity beer, the AK47 Pale Mild from Norther brewer. This recipe has only 5.5lbs of grain in the mash and then a lb of corn sugar is added at the end of boil. I fly sparged using a 10gal Rubbermaid...

I did my 1st all grain yesterday and ran into a couple of problems. I brewed a low gravity beer with a small grain bill, Northern Brewer AK47 Pale Mild. It uses ~5.5lbs grain and then a pound of sugar at the end of boil. I fly sparged in a 10gal cooler (which seems to be too little grain...

Agreed. Surface area is the largest factor to the evaporation. I'm certain that humidity effects evaporation rate as well.

I have a Weber Smokey Mountain, which is a bullet style smoker. I like to use hardwood charcoal, I use Cowboy brand, because it is the best bang for the buck. I go through about 5-6 lbs (1/3 of a bag) for a 6-8 hr smoke session. I found loading up my charcoal basket to the max is more...

You used a 5 gal carboy for a 5 gal batch, I assume. You need a 6.5 gal to give you enough head space. Your beer's fine.

Disclaimer: I'm a new brewer, but I like to participate in these. Here's my thoughts: What percent attenuation did you get? If you got between %70-%80 the yeast finished on it's own and not because of alcohol percentage, which I think is what happened. If this is what happened the remaining...

I think anything light will allow the tamarind to overpower the beer, this is potent stuff. I would think something with a strong malt background to compliment the flavor, maybe a brown ale. You can find fresh tamarind or tamarindo in most Latin/Hispanic grocery stores. You can also steep it...

What kind of yeast came with the kit? This is important for your fermentation temperature, being a bock and all.

That is beautiful.

Revvy - If i just dump my dry hops in without the secondary will I need to up the amount? Will the trub diminish the flavoring of the dry hops? I am going to dry hop an IPA tonight with 1 oz Centennial, should I add 1.5 oz instead? I like the idea of not using a secondary.