Recent content by moski

Dude some people do a dry starter to try and skip a long lag phase and kick off fermentation fast. For most brews one properly hydrated pack is enough, all other variables taken care of. Of I'm over 1.060 I do a starter, 2l up to a gallon, esp for really high gravity wort. I am then confident I...

Just ordered the fan, now looking for an enclosure.

28,246.5 plus 6.5 here. 28,253

Duuude, be careful with buying fermentors. They acumulate and gang up in taunting you into keeping them full. They get like the plant in Little Shop of Horrors. You never get away, it never stops, you drown in beer. Wait, that's pretty cool.

My grains are milled at my LHBS and I've never had a problem. In fact I just did my American Dunkelweissen, double decoction with 57% wheat malt and nary a problem. I do wish I had a mill so I could condition. I think it was the three pounds of flaked product that gummed up and did me in.

I have the 3inch balls and they can get pretty full with an ounce of hops. For less than an ounce it's no worries but I've gotten into the habit of doing hop stands and have not noticed any decrease in utillization. They do keep my trub loss way down. I just hang them over the pot to drain while...

Not a bad idea. Tasting the effect of the brew day will be a good experience for you. And there's nothing wrong with brewing a small beer. Sound like the very definition of lawnmower lager to me, if it doesn't come out tasting like arse I mean.:drunk: it's hard to learn from experience if you...

@estricklin, I spent the whole time fantasizing about a false bottom thinking I'd collasped my braid of knocked it off because I stir every 15min during the mash plus doing a double decoction and mixing that. Besides, that grain bill packs my 5gal tun.

I think it may have been the three lbs of flaked products. Fortunately it's now chugging along and I only lost 8 points of gravity, still hitting 1.080 actual in the fermenter vs. 1.088 with my normal efficiency. Started slow and is now going well, no other foods committed sepuku.

Yeah, I tried stirring, scraping, tunneling, and even giving it the stink eye.

Decided to brew my house stout with two changes and had a stuck sparge that took four hours to remedy. Never had one stick with my stainless braid. Oatmeal Stout 5gal 8.5lbs Maris Otter 2lbs flaked oats (up one pound) 1lbs flaked Barley 8oz each of Roasted Barley, Chocolate malt, Crystal 120...

If you havn't brewed an american brown before try as suggested above and brew from a clone and tweak it your taste. I started with NB's Moose Drool clone and gradually made it my own as they publish the recipe and grain bill. You could also try one gallon batches to have a go at several recipes...

Pouring quietly will likely introduce less O2 than the squirt from your bottling wand. Sanitation is the key, and the law. I've had no issues with return pours.

Depends on the brew and your sanitation. I usually age my beers a month or so after they're carbed up. I just bottled a Bourbon Barrel Stout that I won't even try for five months, and I'm drinking a Lefe clone thats over a year old. My Moose Drool clone only comes into it's own after 2 months or so.

People can now see my order for my secret Moose Gland Porter, that's unacceptable. Your name and address are already out there somewhere else. Your financial info are still protected on a third party server and still secure. How are they to tell who's history is wrong to change it? Sometimes a...