Recent content by BenAgee

I brewed a stout (five gallons) that beersmith estimates around 15% abv almost two weeks ago. Fermentation has seemed healthy (nottingham starter) so far, but I lost about a gallon to blow-off in the first couple days. I used yeast nutrient the last ten minutes of the boil, after ten days...

one guy's responses to this make me feel insecure in different ways. i'll always put, up front, that i'm an idiot about most things. i am intentionally being as racy as my ocd allows, and you wouldn't believe the drugs they give to non-clinically diagnosed folks. honest folks. folks like you...

haha, okay. i do sound like a nutjob sometimes, i'll admit. i could tell you were not freddy after i thought about the stuff in your post. felt bad for discrediting him by even entertaining the possibility he would say such BS.

yeah, man, a lot of the stuff i learned researching was from these forums, before i was even a member. i know it's probably just a pipe dream, but i'm a 32 year old bartender with two degrees and two children. i feel like a lot of these guys who have been homebrewing for like thirty years...

i feel a little embarrassed. i wasn't being nasty toward anyone, more being self-conscious and defensive about the "freshness" thing. however, the way i apparently came off was a result of my almost schizophrenic (actually ADD, but i pretty much only get online when i'm home from work, and...

is that freddy pimpin' biergarten? anyway, i bet full sail also didn't use a turkey fryer with aluminum brew kettle, it probably wasn't their first batch, and it's one of the "only available for 90 days" ones. my beer has now been bottled for about 55 days and stored at variant but room...

saw and bought the new full sail FS pub series ("nut brown ale") today. i've always liked full sail because they seem under the radar (in Oklahoma), as far as bars and restaurants are concerned, but they deliver bottles that are affordable and somehow, at the same time, variant and medium-high...

had a little delay on the brew date. grandad emergency. brewed it tonight, and i don't think it's probably gonna be close to what anyone who actually thinks of blonde ales thinks of blonde ales. it's dark, and the wort actually tastes almost so good you want to forgo fermentation. so yeah, i...

i don't know why five malts. i was bouncing ideas around with the dude at high gravity, and these are what i decided on. i've loved to cook food since i was about 14, and as i've honed and gotten good at it i have to restrain myself from the kitchen sink method. i don't necessarily want this...

5-6 gallon batch using turkey fryer (that's right, aluminum boil pot) - extract and grains recipe, which will be obvious. i scribbled a basic blonde yakima goldings recipe with some modifications that i, being new to brewing, knew nothing about. please tell me if my modifications make sense...

ha, i'd had a few drinks at the time of that last post. what i meant to say was "thank you for your super timely advice" and "you guys seem like very nice and knowledgeable people who have a related passion to mine."

the only reason i ask the equipment question is that i want the word of experienced brewers, poets, social workers, french horn tutors. also brewing enthusiasts, like me and other guys who don't like ketchup with a side of mayo (PM me for which condiments i REALLY hate). haven't even hit...

i've only brewed two batches of beer so far, but i've got an "investor" interested in upgrading my equipment. we'd (obviously) like to go all-grain, so i know i need a mill, but my question is which equipment is most immediately crucial for consistent, quality output. right now we're working...