Recent content by HYGBrewin

i know someone asked before about wine barrels... anything smaller than 55-60 gal barrels?

The new whole foods on 202 just into PA has a very solid beer selection and you can buy six packs and single bottles. Avery, Russian river, Petrus - I was pleased. Plus they have 6 or so taps and do growler fills. Pinnochios in media is solid too. Lastly I'd agree stateline is better than total...

Also use whirlpool arm from bargainfittings.com + march pump. Have used it with tons of pellet hops, no issues here. You can see it in action in one of my brew day vids at around the 7:30 mark

Hockessin here

This is my first year entering the NHC competition and I just received my score sheets back from Philadelphia. My pumpkin beer in the herb spice category scored a 41 and advanced to mini bod, my ipa scored 35 and also advanced to mini bos. Both sheets do not say whether the beer actually placed...

FYI to all who are interested - this recipe just won 2nd Place at the 2012 Upper Mississippi Mashout competition for the American IPA category!

Can i ask what temp you pitched the yeast at? Did you pitch at mid 80's or did you pitch closer to 70 and ramp up?

great post GWD. the 4.5 gallons that i ended up w/ 2 weeks ago is already gone after all our friends wanted to get some after having a taste... definitely like the idea of splitting the sugar into demerara and brown. also will have to definitely try the grahm cracker extract. many thanks for the...

So my version of this is kegged, carbed, and officially delicious. I want to enter it into a local homebrew comp in Philly that's coming up - how would you all classify the base recipe for this beer? It's going to go in 21A - Spice, Herb, and Vegetable beer - therefore you have to state what the...

Video from my brew day making this recipe back on the 3rd... Just transferred to secondary today. Came out at an even 8% ABV. Couldn't find vanilla beans anywhere, but went to one of our gourmet grocery stores in the area and found a bangin bourbon vanilla bean extract that I added a tablespoon...

brewing this one right now as we speak - had to use two large cans of pumpkin given the real thing isnt available until later this month... just took a sample of the mash and it tastes awesome, havent even gotten to the spices yet.

Just tell 'em large margeeeee sent'cha!

Http://howyouguysbrewin.blogspot.com

Nice!

My mash tun is directly fired w/ a propane burner... w/ ~10 minutes left in the overall mash i'll kick the burner on and monitor the temp until its ~5-8 degrees from 165 and kill the burner... the temp will continue to naturally rise and usually stop right around 165. all systems are different...