Recent content by kblankenship11

I think we should analyze the picture itself first. It looks heavily filtered. In the 'Instagram filter' days that we live in so many things are now artificially colored and saturated to appease our visual senses. I'm not sure that achieving the bright orangish-yellow color in that picture is...

Definitely doesnt sound like a deal to me. I bought a brand new chest freezer from a local store that fits 2-5 gallon cornies and a few 2.5gallons if I wanted to for $250. Add a temp controller for 70 bucks, a few used kegs and some stainless taps/shanks and line and you're pretty much at $500...

I definitely don't judge my lagers by the green samples. It freaks me out every time like it's infected but after lagering everything smooths out significantly. Ales on the lower gravity scale seem to be close to the final product. Belgians never seem to be. Anything hoppy is close but usually...

Looks like pediococcus to me. I don't toss anything unless it tastes horrible. If you bottle it and let it age out it may turn out okay. I'd keep everything it touches isolated and if you decide to bottle it dedicate that racking cane and all tubing to sours.

Same here. I know of others but I prefer yeastcalc. Should be a simple web re-registration but I have no idea who created it...

I am brewing this weekend and I did my usual starter ritual by going to yeastcalc.com first. I got an error page when the site loaded. Does anyone know who hosts this site? Can we donate to bring it back? Has it moved? I searched all over the forums and couldn't find anything related to this...

I think if you're going to be doing smaller mashes it may be a good idea to go after the BIAB method. That way you can put your mash right on the stove and maintain that temperature which you cannot do with an Igloo MLT. Doing full mashes shouldn't be a problem because there is enough volume...

This is crazy to see this thread. The Thing IS my favorite movie of all time. I watch it every year when it gets really cold out. Such a perfect movie. Maybe it's a homebrewer thing to love this movie?

I guess I've never used rye in such a high percentage to run into this problem. If the malt is anything like pils malt a protein rest would be beneficial. I also like to use Weyermann Carafoam if I know I'm making a lager with floor-malted grain that would lack protein of a UK or US 2-row malt...

I"ve always added the berries during secondary. If you add the berries while fermentation is most active, the yeast is going to go wild and eat all the sugar available in those berries, leaving you with a drier wine-flavor rather than sweet beer flavor that people would expect. I add my...

I definitely wouldnt blame the whirpool invention. That actually sounds pretty cool!! I get loads of snotty crap but isn't that just hot-break material and hops? What type of hops were you using; pellet or whole? I'm guessing the hop oils were ok because you still got bittering character. I've...

It would certainly shorten it if you have normally just let the starter sit or intermittently shake it. I believe the general rule of thumb for stir-plate starters is 24-48 hours. Yeast is a living organism so I don't just follow a stopwatch to tell when it's ready. I'll look at what's...

I love that chart too. I've saved it for years I think it relates to so much in life and our perception of ourselves.

I haven't posted anything here in a while but wanted to write a little 'diary' type post. I am finding myself digging out of a brewing "funk". I think what I'm going through now a lot of home-brewers experience. Starting out with the first few extract kits lead to an early stage of...

I guess it depends on your personal preference. I find peated malt to be very phenolic even in small quantities. If your palate isn't prepared for a harsh, strong taste I'd avoid a higher percentage. I love this beer on a Wintery night but I'm hard-pressed having my girlfriend or buddies who...