Search results

That was my thought as well, but having a second opinion makes me feel a little less terrible for dumping 15g of beer-ish liquid. I've got two empty fermenters, so maybe I'll let it sit until I need this one. At the very least, it might make for some good photos... Thanks!

I was afraid that was the next step... It tastes not so good. It smells worse than it tastes. I'm searching for descriptors here... Maybe a hint of vinegar, which would be bad... However, the taste isn't awful, but it leaves a lingering non-hop bitterness. It's been in the fermenter for...

I'm no brewer of sours or funky beers, at least not intentionally. However, an ESB I brewed ended up being abandoned in the fermenter for way too long. The liquid in the blowoff container evaporated and I wrote off the beer. When I popped the top today to see the damage, here's what I saw...

Fermentation funk

Fermentation funk

Rogue didn't keg this beer. I think that the bottle is a key aspect of the whole concept and a crucial part of the collaboration. Good or bad? That's tough to judge. If it were light-struck, contaminated, or had some other technical flaw, that's pretty much the only thing that would make it...

This is a good perspective! With most of our more basic systems, I would bet that the savings over purchasing craft beer probably pays for the system within the first several batches (I'm sure someone will do the math). Having said that, it's a hobby. I once got into a debate on here...

Also, some LHBS are selling virtual bags of grain now. You pay the bag price, then you come in and get what you need for each batch until you've used up your bag. We have a great LHBS in the Portland area that does this. I can't say enough good things about Brew Brothers. Low prices, a great...

I've malted, and have a walkthrough of my process here on the forum. Here's what I'll say about it: -It's certainly possible and if you do it right, you'll get a full batch of usable malt. -You'll probably need to adjust your efficiency to the 60% range, so you'll use a little more grain...

My experience is a little extreme. I used to live in the middle of nowhere, 2 hours from the nearest LHBS. Also, the bulk of my work was seasonal, so I had lots of free time in the winter. A brewer and rancher nearby grew 2-row malting barley. I bought it from him by the bag. I think I paid...

In your situation, and with an IPA, I'd say yes. That's the simple answer. Primary fermentation will generate a fair bit of heat, so if you're using the ambient temp of your storage space, I'd go with the cool end of the range. The real answer is that it depends. Fermentation temps effect...

Do you know what yeast you used? If so, you should be able to look up the temperature range of that yeast. At this point, just keeping it in that range is probably your best bet. It's probably going to be somewhere between 64-72* F. I'm lazy, so I'll let you do the conversion to C. The...

Thanks for the advice. It sounds like you're using these probes in a setting that's a little more demanding than what I'm doing. The Ranco probes are pretty decent, so long as the wires aren't melted through. :o And calibrating with ice water is about as good as it's going to get for me...

Sorry to yell, but I've brewed at least two 25g batches at unknown mash temps. I have Ranco digital controllers on a More Beer recirculating system. There are also analog thermometers on the HLT and Mash Tun. I'd noticed that the analog and digital temps weren't quite jiving, but it was...

I used a round cooler with a ss braid for a long time. Then I switched to a rectangular cooler and made a copper manifold. I used a band saw to saw thin slices halfway through the pipe, and put that side down. I didn't solder it together. It just pushes together and fits pretty snug in the...

In most states, distributing spirits is much more difficult than distributing beer, and it's often handled by different distributors. There's a lot of extra work and money in licensing, insuring, etc... when it comes to dealing with spirits. If there weren't you'd see a lot more craft...

Close. The John-John series are all ales that are then aged in spirits barrels. The spirits are all distilled in a fairly traditional manner. The Dead Guy whiskey isn't made directly from finished Dead Guy ale, but from the same grain bill used for Dead Guy. So definitely not the same as...

Ja, das stimmt. Vielen danke fur die wichtig korrektur...

It's Saturday! 11am is the perfect time for bierschnapps! I'm pretty sure it's a breakfast digestif in the motherland. Can't wait to hear what you think. Not that I'm likely to find such a thing out here.

A sweet find at a local antique mall: