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your process here - bringing it to a boil, then lowering the temp to 150, adding the malted grain in a grain bag - is just perfectly fine. anybody who would disagree with boiling grain should try a decoction mash. Using grain from the feed store is perfectly fine, I do that whenever i use raw...

homebrew heaven is great, but larry's is better. :)

larry's in kent

to get a quite noticeable citrus taste i use in a 5 gallon batch .25 oz dried bitter orange .25 oz dried sweet orange peel zest of a lemon and a lime . add at last 15 minutes of boil .. at one month it is a strong citrus taste , at 6 months a mellow citrus , so if you just want a hint ....

fly trap on top of the fermenter next to the airlock.

you just beat me to posting this

at first i had no answer. then i switched my thinking to bottling instead of kegging and the last bottle. sometimes it's 2/3 full. It still turns out like the rest of the batch even though it has alot of headspace. I would say just pretend you dont have all that extra space in there..

now there is a forest fire and they are evacuating 2 miles from my house. but i am doing great now. i found a wit labeled 11/16/11 and it was fantastic.

if i had never seen the pond water beer in "how beer saved the world" i would have tossed it. but hey , duck poo, mouse poo, meh...

i just broke my thermometer now.

so, think my mash will get stuck later today? today woke up to find 2 gallons of stew that i forgot to put away last night the beer from 2 weeks ago has got something growing on it i noticed that my s-shaped air lock was bubbling in reverse and the beer i made yesterday has leaked 1/2 a...

how about 2 for 140 http://www.amazon.com/gp/product/B005MRVB4K/ref=s9_simh_gw_p79_d0_i2?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-5&pf_rd_r=1QBAY0EPJD4XSC2XRMHY&pf_rd_t=101&pf_rd_p=470939031&pf_rd_i=507846

i use that s-23 in my steam beers on a regular basis. 61 degrees. i'm told my california common is my best beer, so i am guessing you won't have yeast caused off flavors either.

from what i have noticed if you go too hot with windsor during the first few days or so you get a bubble-gummy taste(which ages out a bit) i only like windsor if you ferment in the low 60's

use lots of rice hulls with rye or you will have a gummy mess that is stuck.

i have one that is looking like that. a beer that i make often got some kind of funk in it. it tastes great and i am saving a bit of it to dump in my next batch of that style - hopefully i end up with the same funk. it might be your best beer to date.

just wanted to share since i measured and i have seen the question several times on how much it should take. that is with keg filled to the brim pushing santizer out at 12 psi and waiting for co2 to stop pumping into the keg after it blew. And would not include anything used force carbonating...

got one the other day like that. go to hardware store and get some TSP and mix it at grout cleaning strength -whatever the package says - in boiling water , filled to the top in the keg. let sit overnight. rinse. done. dont use muriatic acid unless you want to turn the stainless black. if you...

found another bookmark. this one is a bit wordy, like the title, but has lots of good info. from mid 1800's The theory and practice of brewing illustrated: containing the chemistry, history, and right application of all brewing ingredients and products ... also, many new practical observations...

LONDON AND COUNTRY BREWER 1736 here's the book: http://www.gutenberg.org/cache/epub/8900/pg8900.html what is different ? i dont think many people use fire now to clean a stinky carboy.