Recent content by 70ls1nova

This was my first one...had a little trouble getting it on and off the peel. Flour works best for me now. Pepperoni with a little home grown oregano.

I was motivated by this forum so i bought a pizza stone and used it on my weber grill. After my second try, I ain't buying pizza no more. Preheated the stone and cooked at 450 on my weber grill. Poblanos and pepperoni with fresh mozzarelli from the local itailian store. Bam!

with the right size cooler, you wouldn't even need the bag. Get a steel mesh hose and make the small mash tun in the same manner you would make a full size one.

So, several months down the road, this is really good. I also made a belgian IPA with this yeast that i didn't care for either. BUT, after a couple more months, the belgian notes are surely there and they have both matured into really good beers. How did yours come out? Which yeast did you use?

I don't think I've made a beer under 6% since I switched to all grain. I like a nice big, full bodied high abv beer. I am over 50 and put weight on much easier so I don't need the calories or the feeling of a full belly from pounding 4 5 or 6 beers. I have one, two at the most and I'm good. Even...

That's OK with me. I've taken many more of their recipes from their website than I've paid for kits, and I'm sure lots of others have too. I always liked the fact that they post all of their recipes on each kit page. MoreBeer and Austin do not. Plus, they have a lot of great videos that have...

OH, I also strain all the hops as i pour it into the fermenter too. Not sure if that has anything to do with it. When I transferred it into secondary, it had a very strong pineapple smell. I was like, "whoa". Never smelled that before, thought it was the conan yeast. When bottling yesterday, the...

yeah, i was surprised how clear it was too. I used whirfloc tabs and i used sacks for the dry hopping (as you can see). I was telling my buddy at work today that i was surprised how clear it was already. Taste delicious too.

A pic of the color. I think the picture makes it a little darker that it was in person, but the pic is close.

So I bottled mine last night and when I uncovered the carboy, this is what I saw. I'm guessing they are just little islands of the conan yeast all gathered together and floating on the top.

Take the hard drive magnets and the cpu fan and make a stir plate.

I fermented at 65 for the first week and then let it climb. Never getting above 70 though as it was still winter when I made it.

Word on the street is that StarSan will last for months.

Liquid Malt Extract!! Worst ingredient I ever used!! So glad I went to all grain! No more Twangy beers!:ban:

No. You can add some bleach to it if you're really worried about it, but you'll be fine. Are you gonna leave it in there for all of fermentation or just until fermentation slows down?