Recent content by Infantryjared1

I'm sure that will increase though when I start kegging and dont have empty bottles sitting on the counter silently judging me LOL

I usually only drink around a case a week, so I think I'll have plenty. Worse comes to worse and I'll have to brew more often, what a bummer hahaha :yes:

It's really only me drinking it regularly. She's a one every so often girl. I plan to get my keezer up and running this weekend. Drink on 2 kegs and have a batch ready to go into an empty is the goal. Starting a stout Saturday :mug:

Bottled my first AG 5g batch today. The wife was on filling duty and i had capping. Went pretty smooth for our first attempt. Got exactly 48 bottles, but used the last one for a taste test. Really looking forward to eliminating store bought as much as possible. Got another batch fermenting right...

1994+5.5 gallon witbier=1999.5

Thanks for the info, saves me fom getting my cardio! I was pretty wore out from doing the stairmaster lol

I've heard that hot tap water would work but never had a full explanation of why it is you're supposed to sparge around 165-170. My only guess was help not thicken the grains and prevent a stuck sparge

1773+5 gallons amber ale+1 gallon Irish red 1779

I bought a smaller chest deep freezer from best buy awhile ago, I think it was right around 100 bucks, when we had 5 kids in the house. Now we have only 2 and it is going to be my keezer. I am bottling for now..... But not much longer:mug:

Assembled, cleaned and brewed in my Grainfather today! Went with a amber ale recipe from Palmer's How to brew book. Punched in the recipe on the app and hit all the numbers to the tee. Also learned quite a few things that will speed my time for the next one. Planned on brewing in the kitchen...

Decided to go with Palmer's Red nectar ale from the how to brew book, and then play with that formula after a few batches

Yes, was shooting for an amber

Yes, i meant toasted. Sorry about the confusion. And the decision for toasted would have been strictly for flavor

Thanks again. I will stick to a known recipe. You all have definitely been helpful. Cheers

Thanks everyone for your imput