Recent content by HCbrewing

What's crazy about Indiana, we went to a Colts game a couple years ago and you can buy a beer in a bar on a Sunday and carry it out and walk around and drink (the bars will actually give you a to go cup to do this), but you can't go to the gas station and buy a 6 pack. Makes no sense.

This must only be true in certain counties in TN because I bought some Yuengling from a gas station while passing through TN on a Sunday this July. IL legalized happy hour this year. MO actually allows you to drink in a moving vehicle as long as you aren't the driver which is awesome.

Dan Carey at New Glarus never home brewed and he makes damn good beer. He went to Davis then trained under someone at a brewery in Germany. I actually think that is a much better path than someone who starts as a homebrewer and teaches themselves how to do it. Not that those guys or girls...

I think it accounts for boil time, but it just assumes 60 minute boils.

Any beer will clear perfectly if you leave it in the keg long enough. I even had a hefeweizen that I was a little slow to finish that was crystal clear by the time the keg kicked.

Sounds like your crush is a little course. I have my mill set at .26 and it usually takes me 30-40 minutes to sparge. One time I had to finish draining the grain basket into another pot because I was near boil and not done sparging. The other 2 times I was over 200 degrees before I finished...

That would work, but I usually do a 20 minute hop addition as well and end up around 20 IBU total. 100% pils malt is fine, but you will also find some recipes with a little Munich or wheat to make it a little more complex. That really depends on what you are looking for. As for the yeast, I...

Ok I think we have found the issues. Your water, mash temp, and yeast health should be fine, but you really need to get a chest freezer and temp controller. Also do you really only use a spray bottle of Starsan? You really need to mix up several gallons and let your fermenter soak at least 30...

That's a lot of bad beer. I'm honestly surprised you haven't quit by now. Cheers to persistence! Here's the list of potential culprits, although it sounds like you have checked all this. Is your thermometer accurate? Does your water suck? Do you have fermentation temperature control? Are you...

You have the right yeast, but you are fermenting way too cool. The one time i used that yeast I fermented at 68 and got what I would consider a nice balance between banana and clove. I would ferment at at least 70 if not a little warmer for mostly banana. I also made a hefe using WB 06 before...

Yeah I always thought you wanted soft water for lagers.

She liked the Kolsch, but it seemed like it took forever to drop the yeast out of suspension. I see what they mean by powdery. I used the Wyeast version and have since read that most people like the White labs version better. I'll probably try it next time. Maybe I'll do more of an American...

Hi guys, I am trying to come up with something for my wife as she is definitely a fan of light, crisp beers. She doesn't mind hoppy beers, but they are not her first choice. I have made some wheats, blondes, creams, and even a kolsch, but they just don't have that crispness of a lager that she...

I had the opposite problem. I had a hard time getting my first 2 beers to finish. One of them I had to shake the fermenter to get more yeast back in suspension to get the job done.

Could just be a bad angle on your pic, but it doesn't look like you have your overflow rigged up right. The tube is not supposed to extend up through that piece. It is supposed to all push down until the top part is resting in the center hope of the top plate. Did you forget to put the...