Search results

Title says it all looking for both items. Live in IL would like to pick up close to home but would be willing to pay to ship for the right item. Cheers!

Not seeing any pictures. Do you have them still? Also do you have build plans? Thanks!

O'Fallon IL here. Welome!

Why did you not have a lid on your bucket with an airlock??

Do you have a bottling bucket? Why not rack your beer on to this solution then bottle? As apposed to dumping sugar solution into a carboy then bottling? Doesn't seem to make a whole lot of sense. Also you may end up losing some of your solution in the yeast cake.

This one has a very nice price point, however not sure how well it works. I am tempted to pick one up to replace my HLT burner with my cheapo turkey fryer burner. http://www.northernbrewer.com/shop/the-dark-star-burner.html

I like the schedule just not sure how it will pair with the smokiness of the chilies. With Amarillo being real citrusy I dont know if you should swap it with another hop to be more in balance.

I too would bump the wheat if you want a wheat beer. Maybe 50/50 to get a nice hazy wheat beer. This beer otherwise sounds interesting. Also like the name - Friendly Ghost... HA! Also all peppers heat is in the membrane and not the seeds. Not sure why peeps think that...

If you want the official recipe get Mitch Steels IPA book its in there with many others. All the details DH & mash schedule.

I take a gal up to 1.5 gal with about a lb of un-milled 2 row then ferment the other half with normal ale yeast generally Safale US05 then blend back once sour mashed portion is done and tart enough. Never had to worry about any nasties. Blanket the carboy with CO2 to avoid any dumpster/diaper...

I have made 3 berliners all using the uncrushed grain sour mash. All of them turned out fantastic. All 3 times the FG was 1.002 but as time went on the beer dried out more and more making it all kinds of sour (no boil method). I added fruit to the last 2 that adds some sugar to the beer...

Guessing you didnt sanitize your peels before dropping them in the fermenter?

Bought from them for over a year with no issues.

Only thing I might suggest is mashing @ 150 not 152 - this beer has a dry finish. Otherwise it looks great!! Would like to try them side by side.

Personally using both chips & cubes, I prefer cubes. You can have them on the beer longer & dont have to worry about over oaking. At least as fast as chips. The beer I used chips I used 1oz & had them sit on the chips about 2 weeks & the beer was undrinkable 6 weeks after. Took close to 6 months...

Eh looks like some kind of horrible bathroom accident.

That & way to much crystal as well. You want to keep all your specialty malts at or below 15% of the total grain bill.

I didnt notice any airlock activity when I did mine. The smell should remind you of a sourdough bread. Not off putting at all. Acid malt I dont think is necessary as most malt is covered in laco. Try bumping the temp to 120 if you can.

Right make sure you crack that or put a bubbler on it. Also it might take more than a few days at that temp to produce a decent amount of lacto. Mine took about 6 days before I had what I felt like was enough.

They use Cargill 2 row & Wyeast 1272 American Ale II for a majority of there ales. This beer is pretty simple - shoot for a OG of about 17.5 plato.