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Was that the Obama recipie? How'd it taste?

5 gal. Oat Stout 5 gal. Czech Pilsner 5 gal. Oktoberfest 15 + 5109 = 5124

Boil the old starter you made, and the yeast cells will burst, releasing all sorts of vitamins for the new yeast, making your new starter yeast very happy. I always add a sachet of Fleischmannn's bread yeast to my starter wort/gyle.

The thickness of the wort, and the pH, combine to protect the enzymes during decoction boiling.

If you have naturally soft tap water, this can mimic using distilled water. The really minute amounts of nutrients (elements & compounds) can make a difference for certain beers, as far as getting the mash pH in the proper range, giving the yeast enough nutrition to do their job, etc.

I just bottled a DIPA, and noticed when I racked it to the bottling bucket there was no floral nose. So to boost the nose, I added an ounce of Cascade pellets to the bottling dextrose at the end of the sterilization boil. (I also added another ounce of same pellets for 30 minutes to boost the...

Buy a used stir plate of eBay....I got a Cornell for $30. It has a nicely graded speed control, and it also has a heat coil it it to keep the yeasties warm. And it is built like a tank.

Now that it is Spring, this tip will be of no use to anyone except the Inuit tribe :D I live in VA, and don't have enough fridges to dedicate one to fermentation. I only make lagers in the winter, that way I can plop my fermenters outside. On those days it gets above 60, I just move them...

I live in Virginia. I use Arcet (or whatever they are called now). They exchange tanks, so no waiting. a 5# cost about $18. no issues with the quality of the co2, being they are an industrial supplier - some of my friends thought they may have oil or rust prohibitors in the gas :o)

I never used a hose before on the valve to get it to drain, but if that does the trick, I'm on it - thanks! BTW, I am mashing/sparging with it. I wound up draining as much as I could, then while the boil was coming up to temp, I scooped out the grain until I cleared off the false bottom. I...

I use Star San, and just keep transferring from one plastic pail to the next. As long as you see foam when you transfer it, it should. I'll do 4 or 5 batches per mix, and I get no contamination. Plus, as soon as you drain a container, you can fill it with beer. No drying needed.

That will leave such a bleachy residue on bottles, you will end up with carbonated & chlorinated alcohol. I think it's something like 1 oz. per 5 gal. will make it safe to drink, so would probably want that concentration. Just let them sit over nite, and that should kill most microbes. At...

Never use chlorine bleach on stainless steel, it will stain it...I did it once on accident, can't get the stains out with Barkeepers Friend.

...of aluminum and a typical stainless steel mix. I would suspect AL is less dense than steel, typically aluminum racing bikes (Tour de France) weigh much less than chromium-molybdenum bikes, or Reynolds steel tubed frames . Just my $0.03 (inflation's a *****) :mad:

Not like your wife probably hasn't told you already :mug:

I have a Sabco conversion on 15.5 gallon keg, with a ss false bottom, valve and thermometer probe. The batch of beer I mashed over the weekend, it stopped draining once the liquid level hit the pick up tube. This seems to indicate that air is being sucked in at the flange between the pick up...

For a dark beer, like stout, porter, etc. you could 2# of whatever grain, and put them on a stove in a fry pan for 20-30. the heat will cause them to caramelize, then darken. Just keep going until they get to a nice color, dark brown, charcoal black, etc. I stumbled on this forum subgroup...

Unless you leak propane into your garage. That said, I've been using gas burners in my 2 car garage for years, never had any problems. I used to crack one of the overhead doors an inch, but the wood on my doors is starting to rot now, and I can see daylight thru parts of the door. I figure...

..it's a Beer Fortress! Nice work. I love the nails for all your stoppers. The wrap on your cooler, is that regular kitchen foil, or something with more R-value? I brew in my garage, and it usually gets warm enough in the winter that I am down to my t-shirt during the boil. I would not...