Recent content by Dhruv6911

I actually went the other way, started with a turkey fryer and went electric because having to deal with propane tanks and an actual flame is much more costly and difficult to control respectively.

After more research, you're better off getting a portable 1500watt immersion heater for 7-8 bucks shipped on ebay. That's the route i am going to take... what good is an urn if i have to 1. replace spigot 2. replace element... i mean outside the container itself those are the only two things...

Funny you ask this, i'm actually debating myself of going this route as i prepare myself for a all automated electric setup. Now i've used these urns quite a bit with work and let me tell you... it's not the quickest as most use a heating element lower than those available in home depot...

went crazy with putting 1's on all the hops i wanted and ended up with nearly 4lbs lol... (CHO_-29744) thanks for the awesome deal! EDIT: Also, for not having those BS 3-day only type sales...

Add sterile water pre-fermentation, don't add post-fermentation. The water is not saturated in bitterness profile or fermentables although you would've gotten a better efficiency if you sparged with more water (assuming this was all grain). But adding water before fermentation is fine, it...

0 20 bucks to save you 3hrs of time is pretty much giving you back your money in time the same batch.

I honestly don't understand the big fascination with stainless fermenters and clamps on this board... maybe it has to do with everyone calling their garage setups a "brewery" despite being non-commercial.

Sorry to bump a past thread, but my question is relevant and i didn't want to make a new thread. So for sours, it takes nearly 6 months to start tasting "sour" and "tart" flavors, but with regular non-sour beers we generally brew in primary and secondary for 1-3 months. So even in the case of...

Few question guys as i am new to lambics, The addition of hops is not required correct? But rather it would add complexity/taste. For a five gallon batch (I dont see myself going back to mini 1 gallon brews) how many dregs (cake on the bottom of the bottle?) would i need? Starter required? Thanks

looks fine to me, not may things can survive in a alcoholic, acidic and anaerobic environment. With that said i would bottle a few and keg it just to keep it in the fridge where not much grows due to the temp.

Brewing my second batch as we speak :)

will try to, i generally brew drunk... really drunk

kegging on Monday! i already know this is going to be amazing based off of a sample taste earlier this week which is why i'm going to brew it again and throw it on top of the yeast cake.

All of that comes ready in those old fire extinguishers... you just clean, add beer and pressurize through a side valve.

Are we aging this beer in the fridge too now? lol... kidding aside i'm patiently awaiting the review!