Recent content by Beerbeard

Escondido

Hi all, Home brewing equipment for sale. Individual components available for below prices or $100 for the set: Copper immersion chiller #1 (larger one): $40 Copper immersion chiller #2: (smaller one): $30 5 gallon stock pot: $10 5 gallon Rubbermaid mash tun: $20 5 gallon Rubbermaid hot liquor...

Interested in the next round!

Interesting. I should have let it sour longer than a week?

Low and slow it is. I mean, it might even be done after the yeast finish fermenting. I don't know how much more the lactobacillus will attenuate the beer though... I'm just gonna give it 2 weeks at ambient and then take a gravity reading / taste. If the FG is sufficiently low to the point...

Hey all, The short question I want to ask is: will my beer be okay sitting on a yeast cake for 2 months at temperatures intentionally warm? I'd like to get it up to 90F if possible, to allow resident bacteria to continue to sour the beer. The rationale is as follows: I'm brewing a sour...

As a warning to people who try this recipe: I brewed it and bottled it about a month ago for Thanksgiving. It was delicious, but I made the mistake of adding the roasted pecans to secondary without any thought as to the proper steps necessary to sanitize the pecans (I guess I assumed the baking...

Hi, In my eagerness to finally bottle my barleywine (that's been bulk aging for 6 months ><) I think I made another stupid beginner mistake. Slightly more than half the bottles I used to bottle it I let soak in oxyclean for what was originally just going to be 12 hours or so, but ended up...

I don't think I wanna dare drill a hole through the actual appliance. Maybe when I eventually put a collar on it. In the meantime, I guess the probe cable will just have to slightly displace the door seal.

Helloo, So I am a proud new owner of a GE 7.0 cu ft chest freezer! Just rigged up that bad boy to a Johnson temperature controller, and it's working well so far! I just had one question - the cord that the temperature probe is attached to (and feeds into the chest from the outside) sticks...

I don't think it is gluten free, which is the problem - there are no gluten free malted oats that I know of.

So do you personally do all of your lagering in glass carboys?

I'm confused about what you said. Why would the 'metal taste' occur in a keg without CO2, but not with CO2?

I feel like I've never heard of anyone doing this though, although it sounds pretty basic to me. Is it because of the additional oxidation that the transfer from primary to keg to bottling bucket that would occur?

Hello, I searched and searched, and couldn't find if anyone asked or answered the specific question I have. I'm considering buying a chest freezer, temperature controller, and a few kegs. But before I invest in CO2 equipment, I was wondering if it would be possible to just use the kegs as...