Recent content by Kugster

what was your grain bill

I've left yeast cakes for a week or two and they were still ok. If it smells fine in there and no sign of mold or anything it should be good. I always have intentions of doing it the next day and I too get busy and forget. I actually have one sitting now for just about a week now...going to...

shouldn't be any problem. Like I said b4...i don't even use a bag, I just toss the leaf hops into my secondary and rack the beer on top of them, and they just float on top. some eventually sink and float around in the beer. I think i get a good enough "aroma" from this way. On the marble...

I would have to order online to get the "original"...and it still gets cold here in the winter...ya know...down into the 40's sometimes, like this past winter, it got down into the 30's...maybe high 20's. We did have some frost. anyways...I did find an igloo for about $10 more then the...

Here's my question...For the price of the Igloo 10g cooler ($70) vs. the Rubbermaid cooler for about $40...which one do you think is better at holding temps ? I have a 5gal Igloo that does not budge on temp for 60mins. I love it but wanting more space for bigger beers now. These are the round...

I condition in corrnies all the time. never had any problems. I did start a thread last week about carbing in the keg...here is the link. https://www.homebrewtalk.com/f35/carbing-sugar-keg-226879/ I hit mine with gas to seal the lid and about every week I give it a little blast to keep...

I have been doing this for the last 4 or 5 brews and really like the outcome...I think I will continue to do this...I have yet to try eliminating the 60 min addition but that is next on the list.

I was just going to add that same thought...I read that you step up the heat every so often...like up into the 80's...that brings out the flavor and yeast characteristics...i've heard :D I'm planning on doing one this spring...have it ready for the 4th. I was thinking of saving the yeast out...

Roger that...it just soaks into the beer easier when it's chilled...as far as I know. Another question Yooper...why only half the amount of sugar? I will already be done racking probably by the time your able to answer this, but I'm going with what you said...just curious why? Cause it's...

yes, i agree with BoxoRain to wait till fermentation is done and if you are worried about the yeast...I was doing some reading in Palmer's book and he mentioned something about the yeast....if I may... "Ninety five percent of the time there is no difference between priming for lager beer and...

no worries...my thoughts exactly...+1 on the chest frezzer! good question...I usually transfer between 2 vessels then cold crash in the keg so mine come out pretty clear...if too much yeast drops out will that effect the carbing? Once the beer chills, the original carb pressure soaks...

We may never know...

Yes...I used Yooper's...I actually think mine came out better then the commercial one...little maltier...but I'm a little biased.

Well...starting week 2 in the fermenter and still bubbling away. I ended up using Wyeast 1332 PNW ale. Wanna see how that comes out. I over shot my mash temp by 2* but I think it will still be good. I came in at 1.063 and BeerSmith says I got 70% eff. I don't know how much I trust it's...

Where have I been...under a rock? I HAVE to brew this...OMG!!! I have done the Dead Guy clone and that rocked...but this...oh yeah!!! I am actually a bigger fan of the 90min...but this will do. I am actually going to be up by my LHBS tomorrow...have to see if I have the xtra coin. The Stone...