Recent content by ChickenBeer

Is it possible that professional breweries pasteurize and home brewers don't? Takes away a certain maltiness I think.

I need this because I have 5 Carboys and cleaning them all the time after many months of fermentation is challenge. My arm would love a break and all the help I can get

I think mostly they have been feremented and secondar-ied (if you will allow poor use of the english) at a constant 71 which I would not have thought was that cool for these.

My fellow brew partner has been making some beer recently (2 to note) one a stout and the other a black IPA. Both seem to be slghtly carbonating in the secodary. If said secondary was moved slightly there will be air bubbles moving up the side and settle on top just like if it was a fully carbed...

After reading many Ohio Laws, I dont see why you could not simply purchase "beer supplies" grains, extracts, etc and selling them to your potential customers. The twist being that for a nominal fee you will apply your expertise and brew it, ferment it, and bottle it for them. Obviously, this...

They were all very common ales and lagers. I think a Irish ale one heffey that was pretty good. But nothing like a saison or lambic.

Great conversation. I should say that they are making all grain and I was as well. Didnt think that should matter since we are not adding anything strange thats not in the critical fermentable relm. Though I am very with some of you here, the big ticket item to me was if the beer is hitting the...

I am going to start making some of these for my wife, so I had some questions for the exprets on gluten free beer. 1. is I have read that the finish to sorghum can be described as dry. any thoughts around getting a better finish? 2. I would much rather use an equivelnt to dry malt extract, for...

I recently was in a brew pub talking to the brewmaster there who let me know that they ferment their beer all the way down to 1.001. So became interested to know how your home brews get down to. For me dependent on style I usually get everything down to about 1.010-1.008 where my reading had...

I didnt know where to post this and if it is offensive or doesnt abide by the rules from some reason I completly understand it gets taken down. Just out of curiousity though, what websites do you use for buying most supplies? I have for a long time used northern brewer and midwest brewing, and...

just to clarify, just add the wort no extra pitching required. Because the last thing i would want is an over kill of yeast.

The title is facetious, but I was wondering if anyone has ever added two starters together? same yeast same wort dimensions, only difference is one being further along than another. So say you made one starter 3 days later its good but not your not ready to brew, could you make a nother starter...

We are at just under 65 hours, I saw a little bit of movement after hour 48 and that was with a lot of hope, a couple swirls, a temperature increase and stabalize to 75 degrees. I have attached a picture of what it looks like. Finally some success! I all ready made another starter fermented...

I have had this same problem I posted just earlier today. Seems as though my nutrient pack didnt burst and I also order my yeast online. I happen to order this time from northern brewer and chose a Wyeast yeast, which they are replacing with out any questions btw. I smaked my packet also and...

First the starter has been going for over 24 hours now, but i figured an entire pack pitched into a 32oz wort with a OG of 1035 would certainly be humming along by now. @eastoak I poured the yeast into the wort and extracted the nutrient packet with sterilized tongs and cut it with sterilized...