Recent content by BeerLogic

Hi - unfortunately, the system has been sold.

This is the 6.5 ga 120V Anvil Foundry with recirculation pump along with the Anvil 4 ga fermenter, and a few extras, including hop screens for the kettle and fermenter, a hop scale, and a hydrometer. Everything you need to brew besides bottling or kegging equipment. Pickup in Boulder CO. $300 OBO.

Price lowered to $400!

This is the 6.5 ga 120V Anvil Foundry with recirculation pump along with the Anvil 4 ga fermenter, and a few extras, including hop screens for the kettle and fermenter, a hop scale, and a hydrometer. Everything you need to brew besides bottling or kegging equipment. Pickup in Boulder CO. $400...

Hi, I'm moving next month and I won't have room for my system at my new place. It's a turnkey 2 vessel propane system using mostly Blichmann parts that's easily expandable to 3 vessel with another kettle and burner and a bigger table. I've also got some assorted items like kegs and...

I thought I had plenty of headspace - it's a 5 gallon batch in a 6 gallon Better Bottle. I've never seen a stopper for a Better Bottle that accommodates a blow-off tube larger than 0.5 inches. Any idea how to rig one up?

I brewed a barleywine a couple days ago with OG @ 1.100 and pitched one package of Wyeast Scottish Ale and one package of Wyeast London ESB (the first for attenuation, the latter because I like the flavor profile) at 70 degrees with 68 degrees ambient temp. The fermentation looked normal...

I didn't heat mine and I had no problem. In your case it can't hurt since you don't have to worry about clarity, but I don't think it's necessary.

I've never boiled, but I do use campden tablets as mentioned above. Your results may vary, but I seem to get better efficiency this way. I suspect there is enough chlorine/chloramine in my tap water that it's inhibiting enzyme activity in the mash.

I'm going to give it another shot at some point because I've had some great beers with it since I tried it myself, but my first experience with Bramling Cross was not a good one. It was supposed to have black currant and lemon notes, but instead I ended up with something that had that harsh...

I've read a good number of cranberry beer threads (most of them wheat beers or stouts) which described the results as mediocre at best. I love cranberries, so I decided to give it a go anyway, and the results are great! For you fellow Michiganders, the name is a tongue-in-cheek reference to...

That sounds like a fine plan. I made the same mistake once, and I have the following advice: You extracted WAY more IBUs than intended with your lower gravity wort, so you're going to have to age this for a LONG time before it's not horribly bitter. Don't give up on it - in a few months it'll...

+1 on Styrians. I even use them in my ESBs sometimes when I want a nice floral aroma instead of the earthy funk of EKGs.

The only safe method I know of to back-sweeten a beer without producing bottle bombs and still have it carbonated is to kill the yeast by some method (pasteurization or campden tablets) after fermentation, force carbonate in a keg, and bottle with a beer gun. I've tried refrigeration to stop...

There's no reason a gas RIMS couldn't be done, but I've never seen one. Kind of like the flash boilers some folks have made for steam mashing, but at a lower temp, maybe?