Search results

Thanks! Hmm.. I think I did use too much k-meta. I did something between 1/4 and 1/2 tsp for 5 gallons, but waited about 36 hours to pitch. Doesn't seem to be affecting the yeast I pitched since fermentation is proceeding along nicely. Will any off flavors from the k-meta dissipate over time? I...

My first time making cider and I have a few questions: 1) I've treated 10 gallons unpasteurized cider with k-meta (aiming for 50 ppm) and left 5 gallons untreated to ferment naturally. The treated stuff is much cloudier after 20 hours of treatment than the untreated stuff. Is this normal? Did...

oxyclean soak + power rinse with a jet carboy washer -- a blowoff should fit over the end.

extract + steep recipe, posted at the Beer Examiner

Its worth the extra effort to keep the temps low. The Kolsch yeast is very sensitive. Last year I brewed 10 gal. batch that was fermented around 68-70 and it has an awful sulfur taste. Almost undrinkable

I was just given 2 cases of 22oz green bottles. I'd like to brew something strong to cellar sometime soon, but I'm nervous about cellaring in green bottles. So, painting the bottles to make them totally opaque seems like a good option(maybe like Brouwerij Huyghe bottles...

I lived in Chapel Hill & Carrboro for 5 years before moving to Pittsburgh. SWMBO and I loved it -- the weather was awesome, fairly good job opportunities for me (software engineering), reasonable cost of living. If I could choose any place in the country to live, Carrboro would be a top...

Brewtopia -- Is this a short-term thing? or are you going to have your beers on tap there in the future? I'll be in Seattle this summer and would love to drop by the brewery, especially if I could sample some HBT'ers beer.

(criminally/seriously/etc.) bad elf: the labels are a PITA to get off, but the bottles are big & hefty, nice curves. I also like hobgoblin bottles -- a little taller body & shorter neck than most american bottles. they're also much heavier & sturdier than most american bottles... even...

I just bottled mine after 5 months in the primary, but haven't cracked a bottle yet. I primed with corn sugar & re-pitched some yeast for good measure.

lovely. well, that goes to show, autolysis less of a concern than most think. 5 mo. in the primary doesn't seem to have led to any major off flavors.

thanks TexLaw. that's what i figured -- it tastes fine, also. I should probably pitch some more yeast for bottle carbing, tho.

I've got a 5-gal batch of Apfelwein that's been sitting in the primary for 5 months, on the yeast. Oops. Any chance its not nasty? It smells fine, but I haven't tasted yet.

public transit all the way

can this be right? http://www.gordonbiersch.com/brewery/beer/index.html they only make 1 ale and its a Hefe? aaaack!

no car, but might run into some locals with transportation.

Sounds like a great place, but I'd prefer something walking distance to the hotel in Stanford :)

I've got a short trip to CA coming up next month. First a couple days to visit family in Davis, then off to Stanford for a conference. I'm planning on heading to either Russian River or Lagunitas for a tour/sampling, but probably not both. I'm leaning towards Russian River since I can't...

welcome. i grew up in the 'burbs of birmingham.

Get the biggest drive your budget will allow. 1TB isn't that huge when you do much video editing. Also, don't underestimate the value of a bootable mirror of your system drive. I've had 2 HDs fail on me in the past 2 months (both Seagate, both under warranty). I learned my lesson from...