Recent content by NoVaBrewer

Just recently kicked 5 gal. of vanilla porter that was flavored by boiling one split vanilla bean in with the priming sugar. The result was a wonderfully subtle vanilla flavor. I am attempting to repeat the process using ginger and Arbol chillies in a Belgian IPA, I think it's going to turn...

I use a HERMS and after my first temp rest at 122 the system jammed up when I tried to raise the temp, stirring helped but hot water turned out to be the best solution.

If you're like me, you just love love LOVE stuck a stuck mash. Nothing better to blow your efficiency, wasting time and energy. Today I brewed a DoppelBock using about 30% wheat malt and despite my better judgement i didn't use rice hulls nor did I condition the grains..... Not shortly...

Just what I was thinking, Thanks

hello, I was wondering if using a microwave to boil water inside mason jars (without lids) was a good idea or will the microwaved water become harmful to the yeast. I can't imagine how because we eat microwaved food but we are not, however, single celled organisms. if anyone else has done...

Brewed a Belgian Double IPA sat. Pitched poorly washed yeast from primary of previous batch of Belgian Strong. Re-cultured same yeast in 2 L starter and pitched after 2 days to ensure good Attenuation. Has anyone else tried this?

Just finished up an Alt recipe with an OG of 1051. ended up with 1042, I don't have a sight glass yet an guesstimating 5 hot gal is hard in a 15 gal kettle. I'm just gonna cool the main wort, then boil off the remaining wort, combine and measure. Any thoughts of concerns?

11# Best Malz Munich 6-8L 4 oz Weyerman Choco Wheat 3 step Infusion 1. protien rest @ 105F 30min. 2. raise temp to 140F 30min. 3. rasie temp to 152F 45min. Mash out 160F Fly Sparge 170F First wort Hop addition 1 oz Northern Brewer 10% AA Flavor Hops Sterling 9.3% AA boil 30 min...

Grains: 15 # Belgian Pilsner 8 oz Belgian Chocolate 8 oz Belgion Cara Munich 60 1 # Belgian Aromatic 90 infusion @ 153, Fly Sparge @165 Hops/Spices 1.25 oz Northern Brewer @ 60 min. 2 Star Anise @ 60 min. 1# Dark Candi Syrup @ 60. Wyeast Belgian Abbey Cheers!

I've got a 1 Micron SS carbonating stone hat won't pass air through,definitely been miss handled, my question is, can the pump be used effectively without it? Can the end of the tubing be submerged in the wort without the stone and be used the same way? Thanks

Im planning to open this fall in Sterling VA, look for Nick's Home Brew Shop. Ill also be selling cheese and wine supplies. Thanks for the support, cheers!

I like that you broke it down by ingredient, and that you included ice. I tend to forget that ice is crucial because in with wort chillers, if your using hose water, it can be difficult to get the wort down to temp especially in hot weather when hose water can be 80+ degree F.

Hello All, I'm currently working on a project to open my very own Home Brew Shop in Loudoun County VA. I'm just looking for some general market info so if your a homebrewer living in NoVa reply to this thread or find me on Facebook @ Nick's Home Brew Shop. Cheers everybody! hope to see you...

Do you think it's advantageous to brew 10 gal batches will this cut cost? How much are you paying per pound on grain if you don't mind sharing.

To anyone who cares to share, how much do you spend per brew? I spend about 50 bucks each time I go to the brew shop. But I haven't really sat down and any liked how much each batch costs. Any thoughts or feelings are welcome. Cheers! Ch