Search results

I tried making cider for the first time this season, and I did a lot of research all over the place. There were so many questions and variables to consider, so below you will find the relatively cheapskate way of handling the process :-) Special thanks to the people who have been posting already...

The link has changed, but it's time to brew this recipe again! https://www.brewtoad.com/recipes/kalamazoo-stout-attempt

I think it would have been damned good, but I forgot the iodine test (it was my first all grain batch) so the starch never converted... It tasted like it could have been amazing, but at 0.5%, it went down the bath tub drain.

See above.

I made it - it was one of the better kits I've tried.

The hot water trick worked for me, with the keg still put together. Just lifted the ring and poured hot water slowly in. Loosened it right up! Then I put it back on, and had to do it again...

I used this recipe about 6 weeks ago http://hopville.com/recipe/490161/american-stout-recipes/kalamazoo-stout-attempt. The only change from the original recipe was the addition of an ounce of Amarillo hops (because I agreed the IBUs would be too low, and that was the best choice I had on brew...

I added 1 oz. 7.8% AA Amarillo because that's the best choice I had... That gets me up to 47 IBU. Just have to wait and see how it goes at this point!

I'm making this one today, using the original recipe. I might add more hops if I get more mash efficiency than I expect to balance the higher alcohol content. Here's what I'm planning right now: http://hopville.com/recipe/490161/american-stout-recipes/kalamazoo-stout-clone Wish me luck!

Delicious. A little peachy on the nose - just enough to get a girl to drink it :-) but still a clean finish.

This may be an internet source, but it's also been published in real book form. http://www.howtobrew.com/section1/chapter6-9-3.html

You should buy some pH test strips so that you know if the 5.2 buffer has done it's job. They're like 5 bucks for a jar of 100 strips, so it's not something that is going to set you back much. I just noticed that you changed the original message. The average sparge volume for a 5-gallon...

Do you check your mash pH? That's supposed to improve efficiency, but I'm no expert. Also, do you do the iodine test to make sure it's all converted? Is that 6.25 gallons of sparge water for a 5 gallon batch?

Papazian says the ideal crush should be 1/3 husk, 1/3 seed (or whatever is inside the husk - can't remember the name) and 1/3 flour. My LHBS's crusher has an adjustment knob. Chances are you can adjust the crush to however you want it if you just ask. Also, if you are fly sparging, you're...

I carry my beer to parties and such in growlers (poured from kegs) and it's always fine. I did make the mistake of bottling a whole batch in growlers once. No good.

I have the same problem. What I do is let the the wort chiller do most of the work, and then when the kettle gets to about body temperature, I put the wort into my fermenters and put those fermenters into a rubbermaid tub full of water and frozen 2-liter bottles of water. Works pretty well...

Yeah, I blew through an entire tank the first day I tried kegging. Then I unscrewed the gauges from the regulator and teflon-taped everything. Now I'm good to go.

Where is the gas coming from? Spray some water on the various parts (regulator, keg connections, etc.) and look for bubbles if you're not sure.

If the keg is clean - free of debris and such - you shouldn't need to sanitize until it's time to put beer in it. Just clean the keg for storage and then sanitize when it's beer time.

Here's a chart that might help. http://www.kegerators.com/carbonation-table.php