Recent content by criptrap

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For sale all together 200$, just one part lets talk 10 gallon mash tun cooler with stainless steel hose propane cooker big burner (cajun byou ~30,000 btu) 8.5 gallon aluminum pot grain grinder adapted for drill handle still with it 6.5 gallon carboys glass (2) 5 gallon carboy glass...

So I can get hops and grain in Laramie? I found some sparse information about Dr CS Home Brew Shop, 725 Skyline Rd. When I tried to find it there was no such address. So the place is real? where is it? Thanks!:mug:

Right now I live in laramie and I go to fort collins they have two good lhbs there. I would go to cheyene though it is closer the depot street shop has never worked for me even when I set up a time in advance the store was closed a 60 mile drive for nothing:mad:

If your planning a trip to depot merchants home brew shop on a week day the owner opens after 4 pm because he works another job. weekend hours are also abbreviated. best to call and leave a message so you can confirm hours.

try searching the forum sounds like you did okay so far you'll want to bottle or keg it for carbonation and to let it age. start here I would guess this is helpful.:mug: bottling https://www.homebrewtalk.com/f35/bottling-tips-homebrewer-94812/

Well not a big fan of their beer ( most styles other breweries do better) they are my LHBS <3

Hi I was able to trade a neighbor 2 cases of IPA for this 30 inch by 6 inch copper bowl which I intend to hammer (sober) into a kettle. I don't have much of a back ground in metal work but am trying to learn. Looking for suggestions for ideal dimensions general tips etc. Also anyone know how can...

Just thought I would share a method I used to home smoke malt. I used oak wood in a fire pit, grain un-crushed and wet hung in a pillow case over the smoldering oak fire with a tarp to keep all the smoke from blowing away. The grain is pale two row malt 5 lbs and was smoked for two hours...

the longest part may be waiting for the mead to clear before bottling charlie says 3 months to a year, until clarity but since you didn't boil the fruit for two hour like he does it may go faster. The fermentation can be done in a month especially if you stabilize the mead to prevent...

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The best mead I have ever made was a prickly pear mead. I used the following recipe which is by by Charlie Papazian how did you juice your fruit? I just boiled it and used pectic enzyme. * 20 lbs. (9.1 kg) light honey (mesquite is preferred, but clover, alfalfa or other light...

Blood from a stone sounds about right dinnerstick , Last year I got 17 gallons from a small pickup bed full of apples using the garden way basket screw press. I suspect more time under pressure, sweating before pressing, and force would have produced a better yield. I had access to eating...

I have always used fresh pressed juice. It has always been cloudy but clears just fine within 3 months. Not sure about spices I have never tried them in cider. Fresh apple most likely won't be a problem (sanitation wise) I don't treat my fresh juice at all and pitch Nottingham dry 11g packet...

I live in central WI, and can think of some beers you might like to try. Central Waters brewery has some mighty fine beer. What about a six or so commercial beer trade. home brews can be discussed. What styles tickle your fancy.