Recent content by NewDecadeBrewery

yes

Just thought about this today from a beer I made last night; does a hop stand affect when to add Irish Moss to kettle? I did a one hour hop stand at two temperature steps and noticed that the normal clumping of proteins and clarity of the wort in the kettle was underwhelming compared to when I...

@mtnagel have you tried fermenting with the steeping hops removed? Just wondering if there is a difference or benefit flavor wise if the hops are left in the fermenter or removed. I naturally gravitate toward not fermenting with all those hops in my fermentation vessel as I would imagine most...

Maybe a question for a new thread but does/has anyone let their steeping hops go into the fermenter? Was thinking about this the other day. I know I may get some standard response such as "the CO2 will scrub the flavors", etc. but just wondering if anyone's actually tried it. Just wondering and...

AFAIK I have heard three brewers discuss this. Matt from Firestone, the brewer from Pizza Port Carlsbad, and Jamil, all on Jamil's radio show. The consensus seemed to be a 30 minute hop stand at flameout temps gave about the equivalent of a 20 minute boil addition. Jamil discusses how on...

in the course of about 5 minutes of entering, the three beers I entered at San Diego were #'s 508, 679. and 721. now - hope I am worthy. Made it to 2nd round last year though with a Munich Helles!

Yessss indeeeeed

I use an IC that gets me down to 80 pretty fast in the summer, 70 to low 70's in winter (my tap water is pretty warm all year). Watched a video awhile back where the brewer fed the warm water into his washing machine and I do that. When the washer is full it's about time for the next step. Then...

I have left hoses sitting in star San for too long and had a similar thing happen. I tossed them just to be safe. Don't really know what the chemical reaction is that makes the hose slick, gummy, and opaque. Maybe someone on HBT does. I don't use bleach in my brewing so I don't know what bleach...

Yeah I hear ya. I worked it out to 411 pints per day 365 days/year after my last post. That's a lot of serving, glass washing, etc. Just got a little excited there. It would be cool to figure out how to make a nano pub work. I think I might be able to convince my wife to work for free. At least...

From what I understand there are two basic brewery models. One is a production brewery and the other is a brewpub. What I would think would make sense is the latter. I haven't crunched numbers yet. I am just starting work on a business plan for a nano brewpub that may or may not ever actually...

Kind of reviving an old(er) thread but I would love to do this too. There isn't anything like this in my community. I found this blog today from Hess, http://hessbrewing.blogspot.com/2009/12/complete-guide-to-opening-brewery.html Another example of a cool Nano that I am aware of is Worth...

sold! thanks HBT!

Ok, so I really want to get rid of these. If the USPS small flat rate box is is $5.35 and if I round up to $6 for s&h then half the price on the hinges to $3, so the total would be $12 would anyone be interested? I looked online and new hinges are anywhere from $15 to $30 per piece. Or if...

I was just stating my considerations. I have various fermenters including plastic buckets and they make fine beer. Perhaps some are, especially these days, but I wasn't assuming the original poster was on a "short budget" or any other new brewer either. As far as a secondary necessarily...