Search results

I don't have any victory or biscuit, and I don't want to spend 1.5 hours driving for 0.5 lb of victory...will aromatic work acceptably? It's for an amber, with 10 lb 2 row, 1.25 munich, and 2 oz pale chocolate. I'm thinking the half pound won't make much difference one way or the other, but...

What grain has the biggest impact on flavor? Vienna? Munich? Pilsner? I'm working on a low-cal recipe. My first version turned out pretty good, it's very drinkable, but I'm trying to cut it even more. My original recipe: 5.5 gallons 4.0 lb Pilsner Malt 1.0 Vienna Malt 0.5 lb...

I have my pressure on the beer gas set to 25 PSI, 10' of 3/16" ID tubing to the tap. After the cascading stops, I still have half a glass of head. Do I need to lower my pressure, increase my line length, or what?

Why is stout the only beer poured in this manner? Why not all lower carbed beers? Or all beers in general?

After reading the article about brown malt in BYO or Zymurgy (can't remember which), I've been thinking about trying a brew that uses it. The article suggested at at one time, brown malt was used as 100% of the grain in some recipes, but any recipes I see have relatively little, 5%-20% of the...

If you use a wrench to remove the posts, DON'T stick your thumb out for leverage, just keep pulling. I sheared the tip of mine off tonight between the wrench and the keg handle, when the post finally gave. Passed out when cleaning it with alcohol and did a faceplant into the floor. Yay for life...

In a couple weeks, I'm going to be driving by Pitts on my way to Columbus, and it's a perfect lunch stop. Anybody know of a good place, not far from the turnpike, where I can get lunch and a nice pint? Can't go crazy with more driving, but a single pint won't be an issue with lunch.

By the time I get home from work, I don't have enough time to do a full brew in the evening, with the time it takes to mash, etc. Since I brew on the deck, it gets pretty dark and difficult to see what I'm doing, even with a little light out there. What I'd like to do is complete my mash/sparge...

I'd like to use a yeast cake, but keep it for a few weeks before actually putting it to use. I've had a little trouble with collected yeast after a brew, so I'm hesitant to just put some of the slurry in a sanitized bottle. I was thinking that once I rack the beer off the trub, I could leave...

I found that using one of these with a power drill makes circulating the wort in the kettle much easier to cool than constantly stirring with a spoon. You just have to use low speed at first to avoid HSA, but once the temp is low, you can crank it up and aerate the wort at the same time. I'd say...

After I tested my OG in the basement Saturday, I cleaned the hydrometer and put it away, then forgot about the cylinder full of wort. Just noticed it today, and it has a 1" krausen on the top, and the solids that dropped out were churning away. Smells pretty funky, though, and of course, there...

I have two containers of Damp Rid, but they aren't doing squat. I have an ever increasing puddle in the bottom of my kegerator. Is there anything that works better, or am I forced to soak this stuff up with a towel every few weeks?

I'm pretty thrilled about this, now I can brew this weekend! I was out of kegs with my last brew, and I can't convince SWMBO to let me get a few more right yet, and I really didn't want to revert to bottling again, so... But this weekend will be a brew weekend in addition to all the other...

Well, except for enough full kegs to keep inside. It will hold 9 kegs + the CO2 cylinder, or 10 kegs with an external cylinder, plus a couple six packs or bottles of wine on the hump. I plan to keep the cylinder inside, and build a little platform to extend the hump, and lager a carboy in there...

Sent by my wife:

I have been thinking about using pure oxygen to aerate my cooled wort prior to pitching. I have a tank and regulator already, which is the only reason I'm considering it right now...all I need is a stone. Will an aquarium stone work, or do I need one of the real fine, 0.5 micron stones?

It is a sad, sad day in Helmetta, NJ. In the house of Moonshae, the always faithful bottle opener has cracked its last bottle and has moved on to the great big brewery in the sky. Please take a moment to send your thoughts skyward in honor of my cherished friend. Cheers, old buddy! :mug:

I ordered a 2 gauge regulator to use in my kegerator, but I already have a 1 gauge regulator that I'd like to use as a secondary...so I can have one keg of soda at 35 PSI and my beer at 12 PSI. However, the secondary regulator has a connector to hook up to a CO2 tank that I'd like to remove...

I'm in the process of switching to kegging, and this coming summer will be the first time I'll have something aging in a keg. This will be a stout, needing aging for 3 months or more. My room gets to about 68 in the summer...is that too warm? Would I be better off sticking it in the fridge?

The first step is over! Got a 13.8 cf chest freezer for $125. Looks like it should fit 8-10 kegs in the deep space next to the hump (41" L x 22" w x 29" h). I'll probably only put in 5 taps, and use the extra space to lager or chill+carb the "next up" kegs.