Recent content by Docod44

Not sure what to call this. 70% Barke Vienna malt and 30% malted red corn; 30 IBUs of magnum/mt hood. 5% ABV. I haven’t given it adequate time to clear because I couldn’t wait to try it and I am quite satisfied!

I fermented some mead-must back in March 2021 (original post here) and I tasted it this past weekend for the first time in a while and it is tasting really great! It's at a point that I feel I can bottle it. I am familiar with packaging homebrewed beer but I have never bottled mead before. I...

I just tried the 7/64" wide o-rings in my keg and they are still way too small. There was an immediate CO2 leak when I filled the keg. I held them up to my old o-ring and they are noticeably smaller. Guess I'll have to go find the largest dip tube o-rings I can.

Ignore this thread, I ordered some 7/64" wide o-rings, which I believe my old ones were. Will update if this solves the issue.

Did the 7/64" o-rings end up working out? I just replaced my dip tube gaskets and I didn't see width on the replacements, but they started leaking immediately. I ordered some replacements but made sure to find ones that are 7/64" (2.77mm) wide so I'll see how it goes.

As an FYI, I sanitized and lubed all of the new o-rings.

Hi all, I have used the same keg O-rings for 1.5 years and started to lose some pressure so I threw out all of them (the dip tube, post, and lid o-rings) and bought new ones. My issue is with the dip tube o-rings I bought. I did a pressure test in a cleaned and sanitized keg containing ~1 gallon...

I add all of my DME at flameout. The best way I've found to reduce the mess is to weigh my DME into a SS stock pot and pump just enough boiling wort in to reconstitute it. I then pour the solution into my boil kettle immediately at flameout and wait 15 minutes before starting to chill. This...

I fully agree with your sentiment, nothing bothers me more than checking out a new brewery and seeing a 10+ beer draft list and they're all iterations of hazies; there's no creativity IMO. I'm big into malt-forward styles and have been loving any and all lagers for the better part of the last...

Can't believe I just found this thread. I'm a CT native but I had a moment of clarity and moved to Boston 10 years ago. I'm now raising my son here and hoping to get a brew-day assistant once he can walk.

This is quite easy to find commercially around me. There’s a large Ukrainian immigrant population where I live in the US and kvass is everywhere. I’ve made my own, although it didn’t turn out as good as the klibny kvass I can get at the corner store.

That blog looks awesome, thank you!

I forgot about Radical Brewing! I flipped through it years ago, great suggestion. I read Historical German Styles last year, really great and interesting publication.

I'm really curious to know if there is a list of beer styles that are no longer brewed. I don't necessarily need a recipe database, but descriptions and/or recipes (even if they are historical or outdated) would be a plus. The two styles that sparked this interest for me are the German Porter...

Appreciate the feedback!