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So I was talking to a baker friend of mine and she has quite a few bread starters (flour and water with wild yeast). Strains over 150 years old. It definitely imparts different flavors to the bread. She has a rye starter which contains caraway flakes. These starters are fed daily. I was...

If you have a good Terripin recipe I would love to get it. The Rye pale is one of my favorites.

It looked like an oil slick on the top of the beer. I'm doing a half batch, testing a recipe, and I used cooper's ale yeast, one pack, 7grams. I also noticed some hops that made it through the strainer around the side of the fermenter could have some effect

I was racking from fermenter to Secondary, and noticed a film on the top. There was also a real yeasty smell. The OG was 1.053, which was right on, and its at 1.012 which is about where Its supposed to be. My question is, could an infection cause the film and weird smell, or could it be from...

Well I decided to go totally stainless. Great bargains has the whole package fitting, ball valve, washer, coupler, all stainless, with just the locknut being the only brass component. Shopped around alot, and this seems to be the best deal. Much cheaper then the weld b gone...

Is brass food safe?

Does anyone know the best place to order the weldless fittings and the bazooka tube tor the keggle?

I just started my keggle construction, used a piece of rope and marked out a perfect circle. I used a 4 1/2 inch angle grinder and that worked perfectly. Took me 5 to 7 mins., to cut out a 12in hole. Titanium coated step drill bit for the holes, and i'm half way there. I need to order the no...

http://www.walmart.com/catalog/product.do?product_id=3294074 This looks like a pretty good deal, 30qt pot and so forth

You could raise a family in that 200 qt stock pot

Going to smoke the malt over applewood for about 3 hours at no more than 150 degrees. I've had the Cask Conditioned Hand Drawn Applewood Smoked Porter at the Vermont Brewery, and its one of the best beers I've ever had.

This looks like the recipe i'm going to use, anyone every used this one? (5 gallons, partial mash) This is a robust, almost stout-like porter, similar to the beer that Greg Noonan brews at the Vermont Pub & Brewery in Burlington. Ingredients: o 2 lbs. pale malt o 2 lbs. smoked...

I am looking for a good Applewood Smoked Porter Recipe for my next batch. Is there anyone that knows where to find a good recipe?

Appreciate the all the advice.

Yea I'll rack to my secondary if the gravity reading is still the same tomorrow. I leave in the secondary for a good 2 weeks, at least.

So I'm doing a small 3 gallon batch with some left over hops and such and I was just wondering does fermentation occur faster than with a typical 5 gallon batch. My starting gravity was 1.053 which is what I was shooting for, and after 6 days, it down to 1.014 which is around what I think it...

right thanks for calming the old nerves

:mug: So I'm brewing my third batch, haven't even completly finish my first. First is in bottles, second is in secondary, and my third is a partial mash half batch. Anyway, my third batch went well up till now. Brewing just under 3 gallons with a gravity of 1.053. Rapid fermentation started very...

I just racked a batch into my secondary, and was wondering if I can save any of the yeast for use in a future batch?:rockin:

yea it kinda was a false reading. I put the lid on my stock pot. Had to run outside. Came back, took it off and took a temp and it was about 177, but after I posted this message, took another reading and it was about 160. May had something to do with steam or something else