Recent content by pfalor

Thanks goofy - the wall below the cabinets has a full unfinished storage room behind it, so putting something there would be feasible (that's actually where I was planning on fermenting). I don't know if I clarified how much of a novice I am - I have NO clue what parts I'd even begin to buy...

I'm not really sure - I haven't measured cabinet depth or height. I am very new to this game, but feel like the space has some great potential.

Hey guys - I just bought a new house with a pretty awesome bar and I'd like to add taps and get setup for kegging. I have NO keg equipment (currently 100% bottler), but have spousal approval to get my bar setup exactly how I want. I need pointers, advice, equipment suggestions, etc, to make...

And I forgot to mention - they taste awesome!

Opened one up last night and perfect carb - with that much carb after 5 days though, I'm guessing I need to slow these down :)

Would it be too late to pour one in to a plastic soda bottle to monitor it?

According to a few calculators, ill be around 3.3... Any way to test carb without opening a bottle? I figure I can always store chilled to slow it down if needed.

About 4 weeks ago, I brewed a Maple Pumpkin Ale. From the outside line on my fermenting bucket, I was a little over 5 gallons, so I wrongly assumed that I'd have 5 gallons to transfer to my bottling bucket. Assuming I'd have 5 gallons, I used 2/3 cup of cane sugar, which should have been the...

I brewed this about 4 weeks ago. Followed the original recipe but added a little extra maple syrup. I ended up being out of town, so kept it in primary at 68 for all 4 weeks then bottled. Taste is actually great for warm uncarbonated beer, BUT I have one concern. I used a full 2/3 cup cane sugar...

How long should this stuff stay good? I made a few lbs about 6 months ago and it is still a perfect syrup consistency.

Just finished brewing an extract version and had an OG of 1.054 - I expected it to be a little higher than OP's, as I used 6 lbs of light LME. My hydro sample was very tasty and I am hoping these 4 weeks go by fast =)

Brewing this today and pretty excited! Just finished my syrup =)

Thanks for the recipe and tips. I had to post a pic because I'm pretty pleased with the color of my dark amber 290 syrup!

It seems to be staying very constant now, so hopefully I dodged a bullet by going too high.

On Friday I started an American Brown Ale with Wyeast Thames Valley 1275. I pitched when the wort was 75 and placed in a room that was about 72 (couldn't get it cooler). In the morning, my strip thermometer showed a temperature of 74 and I got concerned since the recommended yeast temperature...