Search results

Oxywand and a couple stones with the small bottle adaptor.

I am in the process of moving; currently located in Fairfax Station VA (area code 22039). I have decided to sell my entire brew collection. Its a lot of gear. If the ad is up, I have the gear. PLEASE do not engage unless you are serious. Cash sale only. I will sell for about .40-.50 on the $1...

I know there are lots of posts and I have read a looooooot of them. I posted this in the yeast forum but no takers so am trying here... I just jumped into sours / funky beers and have four I brewed a month ago. Below are the style and yeast used: - Lambic that will get some sort of fruit...

I think you can do either option. I usually leave my lagers in the conical for two months and then keg cold conditioning in the keg. As for the D rest, I base it on time...after a week or so I raise the temp a bit to get things cleaned up and then drop it back down...my method is not precise...

I know there are lots of posts and I have read a looooooot of them. I just jumped into sours / funky beers and have four I brewed a month ago. Below are the style and yeast used: - Lambic that will get some sort of fruit (WLP 655) - Blonde that will get a little oak (Brett and Pedio) -...

I have brewed this four times-first two batches last February and they were great when I started having them starting in October. I just brewed another two separate batches. Both batches this time reached 83 degrees after 3-4 days. I had a healthy pitch and it took off within 12-18 hours. I...

We just did a side by side of this version and the SAQ version both brewed in January, bulked aged for about 6 months and then bottled. Followed recipes exactly as written except did a single infusion, and kept them in exact conditions. Both brew days went well, and hit my numbers and temps...

We just did a side by side of this version and the CSI version both brewed in January, bulked aged for about 6 months and then bottled. Followed recipes exactly as written except did a single infusion, and kept them in exact conditions. Both brew days went well, and hit my numbers and temps...

I was heavy into stouts a couple winters ago...tastes change and now am liking quads and porters. We always have a lager or two and ipa on tap as well and a Belgian blonde or strong rotates through the pipe on occasion. I like beer...so what gets brewed is what I have a hankering for that week...

Well - as odd as this is....sent the last post this evening from the mobile app (didn't have the optional search drop down) but after logging in at the house, I now have the option for the drop down categories! So it is good to go on the full site. Phone is in the other room but will check...

I don't show same when I log on. BUT I have cheaply been on the site without being a paid member. If you guys seeing the means to search by style are paid members...that's the difference.

Hmmmm....well it must be me because there is no menu on the top right and searching doesn't help provide break out styles. Sorta a bummer since that was always fun to pursue styles which isn't doable at least for me.

OK - thanks. I was starting to go a little crazy...

It may be me but on the computer and phone when I look at recipes it no longer shows menus of certain beer types. I used to see different styles but not anymore....is it the site of am I doing something incorrect?

Tuna boat

So I have both versions of this (CSI and pious) and I am debating if I should keg or bottle. I will bulk age for another couple months then use harvested yeast if I bottle but wondering if folks have done both and what version they preferred.

Thanks for the pointer. Thats a whole new rabbit hole to go down...looks like I have some reading to do. And another toy to buy for the hobby!

I use mash 5.2 stabilizer and have neutral well water and haven't detected tannins in other brews but it's possible. I did the specialty grain version. I took a sample after a week after dropping the temp and getting a gravity of 1.014...it tasted much better. Its definitely holding the taste...

I have the saq pious version fermenting now...and am going to do the CSI version next. I just sampled the saq version at five days, 1.012 gravity and it is very astringent. It is really bitter, strong and with no hint of dried or dark fruits or gentle spice. Its just all over the board and not...

Tagz-my numbers are off. For 5g I am more in the $35-40range. Not sure how my math was working when I originally posted. I do reuse yeast, but on some temperature dependent styles I have found that my results are less consistent with washed yeast. I also buy bulk grain and hops so I try to...