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I'm sad to say, due to health reasons, I'm giving up brewing. As a result, I'm also selling my old Sabco Brew Magic V350MS and Chill Wizard. They are paired together as a turnkey pilot brewery or for the super-enthusiast homebrewer. I've also equipped stainless steel adapters and polysufone...

That sounds like a good gameplan. I would actually be curious as to how the yeast behaves at a higher temperature - I think that a higher temperature may help improve the flavor profile, though that may change with the wort composition. As far as my experience goes, the 5 days of oaking came...

It turned out great. I fermented it at 68 and it certainly tastes like a biere de garde. Complex, with a semi-sweet finish, clean and minimal esters (so far). I've just transferred it to my white oak barrel for extended garding. If anyone's curious, I'll update on how that pans out.

Maybe I'm just being a pessimist or something along those lines, but I guess I'm disappointed that the pump has already failed after a year of use. About half that year, it had been working fairly poorly to anyway. I'm not out to smear the manufacturer of March pumps, but I'm saying my...

I appreciate the head's up. He already responded to my wife when she was commenting about the circumstance with the pump. We were hoping his advice to clean the impeller and all that good stuff would fix it. Unfortunately, it turned freely and smooth before and after the cleaning. Bugger still...

Would you recommend it for use in a Shirron? Or is it only suitable for transferring?

Today is a sad day. I couldn't brew today because my 809 has officially kicked the bucket (tested it before brewing, thank God) and efforts to clean the impeller, etc. has made no appreciable difference. I've only had the darn thing for a year. Just to clarify, the application for this pump is...

Last night, I finally brewed a biere de garde I was planning for a long time. Did it as close to the traditional way as possible, using "Farmhouse Ales" as a guideline. Used 6 row barley, grain adjuncts and chaptelizing, as well as homegrown Brewer's Gold and Strisselspalt. I will then follow...

Thanks for the input, Weez. Out of curiosity, how long did you give your Irish in primary and secondary combined? I want to give this a good chance to, uh...air out.

I want to start off by saying I've fermented stinky beers. I've done lagers, I've done Kolsches, I know what a stinky fermentation is... But the Irish I did a week ago smells pretty rank. Something similar to rotten eggs but more like cat farts. Yes, cat farts. The odor has subsided somewhat...

Just got my first grain mill yesterday, a true Corona brand mill. Sure, I probably paid a little more for it, but I bought it from a fledgling brew supply store...so, you know beer karma, right? :fro: Anyway, I finally got it dialed in to where I want it. Besides making a DIY grain hopper for...

That's right, I would definitely use a Belgian yeast. Probably Wyeast Trappist if nothing better comes to mind. Another possibility is using a lower-attenuating yeast to ensure that it isn't so dry, but I'm not sure how complementary that would be.

Some of you may be disgusted, some of you may be puzzled and others just plain outraged, but I have a tentative idea for an experimental brew. After make some inconic Belgian favorites true to form, and others to my personal liking, I've decided I'd like to step all over style guidelines and try...

I boiled it for 75 minutes. In all honesty, though, the boil was somewhere between rolling and, well, not-rolling. It got pretty hot, though. Hotbreak and all that good stuff. I'm pretty convinced it's the yeast, though. Old and probably not enough. Just a stupid mistake, I guess. Problem is, I...

I just made a partial mash beer as an exercise, since it's been a long time since I brewed last. Well, I think I'm rusty. I must have pitched some old, non-viable yeast because after 18 hours, I'm smelling vegetable odors with no activity other than the slightest beginning of kreusen. My...

Some of you may recall my thread from a month or so ago where I asked for input on making an experimental sweet and sour beer. A well rounded golden ale for a base with yellow candi sugar for the sweet part and acid malt for the sour part. Well, it worked. I bottled it last night and it's...

Well, the goal was to find hops that had characteristics that would complement the style and flavor of this beer, without being too strong or harsh for bittering. Then, we broke down some of the hop additions in half to keep the IBUs low while allowing more time for hop flavor and aroma to come...

Hm, I figured that might be the case. It's been a long time since I made a proper starter. That's why I've got that extra yeast. :D

True enough. I learned the hard way once. I'd keep the window and door cracked, of course. I'm just trying to make sure I don't waste too much time trying to maintain temperatures for the wort and water.

This Saturday, I'm going to be doing an all grain batch in my garage. The air temp that day is forecasted for a sweltering 16 degrees. I figure the main things I can do to make sure my brew has every chance of holding it's temperatures and not taking forever to heat up would be to turn on my...