Search results

I don't know what your recipe was, but was it supposed to smell smoky? That could be a sign of infection. There are other reasons for the foaming, likely overcarbonation, but temperature change can also cause that.

Gordon Strong has a book aimed at advanced brewers called "Brewing Better Beer." I haven't read it all yet, but so far so good.

I know our local brewery will fill corny kegs. You could check that out.

I enjoyed the "IPL" they have in the spring variety pack. I actually like the Alpine Spring too. Different strokes I guess.

Until they win a medal at GABF, then everyone will want their recipes.

Very nice.

It should work just fine. I use them to add hops to the keg too.

Love it! "from the what's goin' down episode of "That's My Mamma!"

Lucky charms cereal

I mean black blood of the earth

Black Blood of the Earth Gotta love "Big Trouble in Little China."

Recycle it.

Look for Gruit recipes. They are traditional beers made without hops.

Dunedin brewery was cool too. Obviously it is in Dunedin. I happened to go when they were having their anniversary and got try a bunch of their stuff. Not too bad. Never been to Cigar City, but I have heard good things.

Only issue that comes to mind would be temperature control. The insulating property of the cooler could hold a lot of heat in produced by fermentation that would dissipate much easier in a bucket or carboy. If you make allowances for this you could likely do it.

I have done something similar to this with fresh pumpkin before. I just caramelized the pumpkin and added it with the steeping grains. Not sure how much sugar I got from the pumpkin, but it was a good beer.

We moved into the brand new house we just built. After about a month, I found out I had two neighbors that also brewed. I invited them over for a brew day. As I was carrying the carboy down to the basement it slipped out of my hand and shattered all over the tile. Wort went all over the place...

Nice idea. What would the base beer be?

I had always read the pumpkin was supposed to go into the mash, not the fermenter. I guess that could be an issue, but just because I have never heard of it doesn't mean it can't work.

+1 on the crush. I just adjusted my crush a little finer and got about a 6 % increase in efficiency. All other processes were kept the same. Once you dial that efficiency number in, the software will be much more accurate with its predictions.