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Superior brand kegerator, model BM23. Older model, so let’s call it vintage. Runs cold. Includes a single draft tower, basic faucet, Sanke tap, and miscellaneous fittings shown in photo. **NO regulator or CO2 tank. **Hoses should be replaced. The kegerator was left in a game room in the house...

I don't think that I would toss a batch because of a little sanitizer in the mix. How much sanitizer would be too much? Anybody? *Edit: I do not bother cold crashing in large part because of the oxidation concern.

It works well. Surly Brewing in Minneapolis, MN adds oats to a few different beers: IIPA (Abrasive), saison (Cynicale), brown (Bender) and probably a few other seasonals. I was a bit surprised at first since I usually think oat stout.

No problem using the malted (unmashed) grain. Most bread recipes call for a little bit of sugar to get the yeast going but you could probably skip it if you do a micro mash. Just let the honey malt sit in the recipe's water - but heated. I've used spent grain along with wort (instead of water...

Why not boil it in another (smaller) pot in the kitchen right away? I would do that just to save time.

I agree - what yeast do you have?

I recognize that one. One tip that will directly improve mash efficiency is to more thoroughly and frequently mix the mash. You need to redistribute the heat and the enzymes. Some home brewers, and certainly some pro brewers use a motorized mash mixer/stirrer to maximize this aspect of...

"...mighty mighty pleasin', pappy's corn squeezin'..." ... anyway, two things to consider - the first would be to germinate/malt the corn before brewing to make the starches viable for brewing and using some 6-row for the enzymes as mentioned by Indian_villager (interesting if Nahuatl!)...

Why a Belgian? Why not "Guaraní Tango"? ~subscribed - please keep us updated

I haven't used peaches yet - but I have made strawberry wine twice and a strawberry wine / wheat beer hybrid (I thought I was making a 'strawberry wheat beer' until I tried it and realized that adding 3#s worth of strawberries gave it a noticeable winey characteristic). I really like to use...

graduate student in Hispanic linguistics

1.088-1.089 - close; but you have to keep in mind that efficiency tends to go down as you push gravity for a given volume. You can only get so much sugar into solution in a given volume of mash liquor. And - if you have a higher gravity but only sparge to get your volume, you may not collect...

Yes - long post so search 'deer' on this page: http://www.absbrew.com/index.php?act=viewDoc&docId=15

Maybe it has something to do with all the empties on the ground? :cross:

I used some homegrown Mt Hoods last year that didn't look that different. I used the smell test hoppymonkey advocates and I took a little peek up the skirt to see if they were good to go. Peel up the bracts (hop flower layers/leafs) and see if there is any yellow dust/chunks. If the lupulin...

Theoretically I agree with lumpher; but I would love to hear the details about how this goes. I think we do a lot of things just because that is the way it has been, not necessarily what is possible/good. Why sweet? Do oats have only long-chain sugars that yeast can't eat? Why foamy? Oats have...

If it makes you feel better, I probably just contaminated my next few batches. I left a bucket of spent grain to cool in my garage and forgot about it for a few days. Now I'm sure there is a nice lacto-sheen all over everything. I got rid of it and bleached some stuff 3 days ago and it stills...

I guess the question is how. Were you really careful to sanitize your hydrometer/thief/fermenter/whatever? I have only had to toss 2 batches in 87 brews and I could never really pin down how they were contaminated.

I disagree about not stirring during the mash. I find it necessary to redistribute heat and enzymes. In the past, I wouldn't stir and see the temp probe read too high or low - until I stirred. Also, I find that if I stir every 15-20 minutes, I get a few more gravity points. In commercial...

You are fine and the beer definitely isn't botched. Just don't expect it to come out like the description on the recipe (assuming). I'm sure it will taste good - but keep an open mind in terms of style. Given the dozens of screw-ups possible for a new brewer, this is a no risk flub...