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I'm a shoot-from-the-hip type brewer and just end up throwing things into the pot. Here's the last stout I did and thought it came out pretty well. ---5 gallon batch----- 6# pale ale malt (45L) 2# pilsner malt 1# briess caramel (40L) 2/3# english black Mash @ 152F (67C) for 60 minutes 1 hr...

@tonymark I used 1" foam and built up to a total of 2" on all sides except the door. The thinner foam allowed me to stagger / step the joint and I used spray foam as the adhesive. 4" of foam like you're doing is probably the start of diminishing returns. You may want to focus on getting it air...

@tonymark I used 1" foam and built up to a total of 2" on all sides except the door. The thinner foam allowed me to stagger / step the joint and I used spray foam as the adhesive. 4" of foam like you're doing is probably the start of diminishing returns. You may want to focus on getting it air...

Thank you for compliments. But in the interest of full disclosure, the refrigeration components just kicked the bucket not even a year in. My thought is that I loosend a joint somewhere allowing gas to slooooowly escape or kinked a line just enough to strain the compressor. Noise from the...

Thank you for compliments. But in the interest of full disclosure, the refrigeration components just kicked the bucket not even a year in. My thought is that I loosend a joint somewhere allowing gas to slooooowly escape or kinked a line just enough to strain the compressor. Noise from the...

"The beer I make is so much cheaper than the beer I would buy.....so I must be saving money!"

My interest is piqued despite the fact that I needed to look up "ontology" in a dictionary before responding. Honestly I'm still a bit confused with the point at which you're trying to arrive. Mind clarifying?

Hear Hear! A good scotch egg with mustard (kinetic brewery has awesome pub food: aforementioned egg, poutine and more!)

Go Blue! Alumni from about 2 years ago. You go to Beer Depot for your supplies right? Or make the trek out to the new Midwest shop near Jackson? Also, I have a black raspberry patch location for you if you're interested in lambics (or meads).

I did something similar last summer. The article (Moving Beyond Functionality) is published here on HBT with some really helpful comments from other members. My suggestion is to put a lot of thought into how to make the insulated door air-tight. I'm using weather stripping, but it's still not...

It's all one group, but with different facets: Hollywood Hop Heads - FB says they're meeting this saturday Danny's Homebrew - LHBS, [email protected], he travels a lot but he'll get back to you if you leave a phone # Just email the dude for details on the club and LHBS *edit* - bad...

There is a brew group down this way called Hollywood HopHeads (search Facebook). The guy that runs it already does bulk grain and homebrew supply orders. I'm a mead maker if you're looking for that specific genre of brewing and need local contacts.

FYI. Click the "under 21" button on the Knee Deep website and it sends you to a PBS website. .....hand-eye coordination be damned.

I'm in! It's an awesome lineup!

No futuristic facility that I know of. However a 5gal pail isn't exactly 5gal. It can be more like 5.4-5.75 gal. And at 12lbs/gal, that's closer to 70#. Plus I know it's a lower moisture because it has a haze due to crystals. But no, I probably didn't get an extra 10# from moisture alone. So I...

Located in southern MD, which is 2 hours from anything civilized. The honey I bought was lower in moisture content and the full 5 gal bucket carried 70# of honey (not including the weight of the bucket). I'd call it top quality, plus I know who and where it came from. But that's getting into...

That's a decent price. I bought 5 gal (about 70lbs) for $275 from a local bee keeper, which works out to about $4/lb. Keep in mind, that was major bulk order. When I bought commercial, I could get 3lbs for $14 which is $4.7/lb. Just take note of where the honey comes from and 'organic' may be...

Interesting how you've defined Canadian styles within the ABV: 4.5-6%-ish range, and generally "highly carbonated". Also, just a formatting point that style 29B (cream ale) the commercial examples are below the break instead of within the style description.

I know I steeped, and it probably wasn't even crushed (a very early batch). It was used in a dark beer but fermented at warm ale temps (68-ish?). My suggestion is to start low on the smoke level unless you know that you enjoy Rauchbeir. You could always add a little more smoke flavor to the...

I did a smoked specialty grain brew early on for a Strong Scotch Ale. I don't really remember the details, but my notes say that the smoked flavor really came out after 8 weeks of bottle conditioning. But I also added charred oak to the secondary for about 2 weeks. The gist: 7# of mixed...