Recent content by scoundrel

Agree 100%. Without starting a secondary/no secondary war, I leave my beer in primary for at least 3 weeks and never go to secondary. By then, most of the suspended yeast falls out and you have nice clear beer. You can practically see through the carboy. I find a lot of brewers get anxious...

Ya I don't use the big airlock. If you look at my picture, you'll see I modified the top cap by drilling a 1/2 hole and then inserted a rubber grommet. You can then put a standard airlock in it, similar to a bucket top. I see you're point regarding the width/depth. I don't think width will be a...

Oops! For some reason I read 60L instead of 30L. I don't have 30L, but based on the size of the 60L, I think you can get it in a mini fridge.

I don't think it's possible. It's just too big for a mini fridge. It barely fits in my 7.1 cu ft chest freezer.

In!

I'd put the hops in a hop bag/paint strainer, tie it closed with non-flavored/waxed dental floss, drop it in the keg and close the lid on the floss. Then throw it in the fridge overnight. After 24 hours it will be cold. Set the carbonation to 30 psi and it will be carbonated in two days. After...

Let it ride!

The fact that I lost a pound in my shopping cart in 2012 sucked, but this is like salt on a wound :(

I don't have a water report but Baltimore, Columbia and Ellicott City's water comes from the same source as Heavy Seas. I contacted the brew master and he responded with this. "We use a blend of salts, but to answer your question...yes we use Baltimore City municipal water. The salts we use...

I have a flat 20 gallon pot that works fine, but a keggle is bigger than the burner. People put a cheap grill grate on top.

Hey pfish83, I know it's been awhile but with the holiday's and 3 kids, brewing was low on my priority list. Now that it's cold and I have more downtime, it's time to get back to brewing. If you're still interested, it's available.

Remember the fermentation will raise temp. In my experience its about 6-7 degrees. You're looking at a ferment temp around 65 degrees. A base temp of 59 is perfectly fine. I ferment all my ales at 64 degrees and they come out nice and clean. At that temp, the yeast will not go dormant. Go for it!

It's effect is similar to sugar. It will be stronger and thinner.

I think it's a great idea.

They are 1 to 1. Honey is fully fermentable, like sugar. Whatever the recipe calls for, just replace it with the same amount of honey. Don't expect much of a honey taste though. I'd try steeping some honey malt to get that flavor and just use sugar for the boost in alcohol.