Search results

I'm looking for a mill similar to this https://www.amazon.com/ABC-Cork-Co-DI-8ROL-4F7B-Traditional/dp/B001D6KETC If you've got one you're interested in selling give me a shout thanks

I got this tun in a lot of used equipment I bought. It was thrown in for free. I would like to make use of it but the crack in the inner liner causes it to leak and I can't even imagine what would grow in the wort that would inevitably make its way into the spaces between the inner and outer...

One of the hurdles I face in making my own recipes is that I don't know off the top of my head all the flavors and aromas represented in various beer ingredients. I'm trying to train myself and do some research. Commercial beers can be a bit confusing because they aren't always simple, single...

I always have the hardest time getting my airlocks out of the grommet on the bucket lid after fermentation. It's like they get stuck to the grommet. Can I lubricate the stem of the airlock with keg lube? Will keg lube harm the airlock, grommet, or worse the fermenting beer?

I grew some hickory king corn last year and I'd like to use it to make a Ky Common. I don't have a corona mill. I do have a food processor, and a normal grain mill. What are some ways to process this corn in preparation for a cereal mash? I had thought about soaking it in water until it...

I'm building another temperature controller using an ITC-1000 controller, Hammond 1591esbk box, and panel mount power sockets. This controller will be running appliances with greater current draw than the internal relays can safely supply so I need to use external relays and I'm not sure what to...

I have a dip tube brush that i use where i can bit it has its limits. What tools, techniques, and chemicals do you use to clean places like the bend in a racking cane or the inside of flexible tubing?

I've brewed a pale ale that I had planned to dry hop tonight or tomorrow when I rack into secondary. I'd like it to come out as clear as possible so i thought I'd try fining with gelatin. Which should come first dry hopping or gelatin and why? Should i incorporate a crash cool into my plans?when?

It's well known that boiling has an effect on water chemistry. Co2 is driven off and minerals that were dissolved in the water by the co2 will settle out if I understand it right. The boiled water can be decanted off the top if done promplty. Is there a way to calculate this effect? My...

I'm planning to brew a Kentucky common using a traditional cereal mash of 6 row and degermed corn grits. I'm wondering how I should calculate my water adjustments. Should I use the whole recipe or make separate calculations for each mash? The whole grain bill for a 10 gal batch is 60% 6...

I was discussing an upcoming group bourbon barrel brew over a pale ale at one of local craft breweries marvelling at all the stainless steel when a question hit me. How was beer stored before metal kegs and how did that affect the flavor of the beer?

I'm interested in converting a historic recipe to modern ingredients and possibly modern methods. I'm starting with a recipe found here: http://www.bjcp.org/docs/NHC2014-kycommon-handout.pdf This beer was brewed with a cereal mash that was added to a malt mash. cereal mash 1300 lbs malt...

I've been pondering whether a recipe made with all native western hemisphere ingredients, that is ingredients that were in the western hemisphere before the arrival of Europeans is possible. What would have been available in the pre-Columbian Americas to make beer? I've read about Chicha...

Over last weekend I brewed a Founders Kentucky Breakfast Stout Clone. 13.25 lbs 2 row 1.5 lbs flaked oats .75 lb chocolate malt .75 lb roasted barley .5 lb carafa III .5 lb c120l mash 155 for 60minutes, sparge til pre boil gravity of 1.055 (this is lower than the recipe but where I...

Just finished reading the Nov/Dec 2014 Zymurgy article "Reconstructing the worlds earliest abbey ales" and I'd like to know how some of these beers taste. Are there any commercial examples that are in the ball park? I'm especially interested in the Celia recipe. Thanks, Ben

Just transferred to secondary last night and its the cloudiest beer I've ever seen. The recipe: 70% American 2row 6% Munich 6% victory 7.5% rye malt 7.5% flaked rye 3% flaked wheat .8 oz horizon @60 .5 cascade & .5 centennial @10 .5 cascade & .5 centennial @0 9 days on yeast cake @...

I live in fear of loosing all my co2 to a leak. I wonder if a small bottle could be used in conjunction with a larger bottle to minimize the potential loss. So, what is the smallest bottle available either off the shelf or hacked/repurposed? Any ideas on how to connect it? Thanks, Ben

I have a keg lid that wont seal. Can you help me find a lid gasket or help me identify the model # or type of this keg so that I can know what to ask for when i go shopping? The original gasket is a flat, black, rubber, circular gasket 4" outside and 3.5" inside diameter. About 1/4" width...

When replacing 2 row in a pale ale recipe, what % is the taste threshold for rye? I saw an interview with the brewer who makes terrapin and he suggested they use about 10%. I haven't been able to try one of their rye PAs so i dont have a feel for how much rye flavor it has. I have tried...

I'd like to add rye to an existing American pale ale recipe and im curious about how to go about it. The recipe as is: 80-85% 2 row 3% wheat 5-10% Munich 5-10% victory With 40 ibu centered on american hops I'd like to add about 10% rye to the mix. Where do i take the 10% from? It's...