Recent content by jjbrewer

I assume you have to disconnect it before serving? I thought of doing this, but I had to stick my hand 5 or 6" into the keg to pull the plastic tubing from the gas tube. I'm concerned about contaminating the beer if my hand gets in it. What's your method?

My experience: - they responded to my first email, but not to others weeks later when inquiring about the whereabouts of my order - call the credit card co to cancel your transaction. My ccc got BMW on the line for a 3-way conv. The guy had no problems canceling the order. He then emailed a...

I should have read this forum b4 placing my first order with Brewmasters Warehouse. Like many other posts on this forum, my order has been sitting in PENDING for 10 days. My credit card was charged on Day Two, and now another weekend will come without any ingredients being shipped to me...

Do you dilute the honey in warm water? Otherwise, why won't the honey just accumulate and stay on the bottom of the bottling bucket? Thanks.

Kitchenaid gadget looks appealing. Would like to hear others' experience with it.

Thanks, everyone. While I may have my German brewmaster great great grandfather's genes and love for brewing, unfortunately his knowledge wasn't passed down to me. :D

Should I aerate the wort before I pitch the Notty? I have a stainless steel mix-stir rod.

I read that some yeasts won't tolerate alcohol. What type of yeast would you suggest? What about adding Champagne yeast when bottling; any advice? It's been 1.030 for the last 2 wks; I don't expect any change. Brew date was March 11.

One week later my calibrated hydrometer yields the same reading: 1.030. So it's time to bottle. Should I assume that 1) the lack of fermentation at 1.030 reflects the presence of unfermentable sugars? and 2) priming sugar in the bottle will enable enough fermentation to carbonate my low ABV beer?

Thanks for the tips, esp. the link to the pitching instructions. I may have to dump this batch, given the long lag in the beginning and now the exposure to 80 degrees. I'll check the SG again in a week and then give it a taste. Re. the mash temp, I'll check the calibration of the thermometer...

I'll unplug the heat mat right away. The recipe called for racking after a week, but of course that assumed oxygenated wort. I racked after 2 wks, at 1.030. I let it sit for a third week, during which time it remained at 1.030. I did rehydrate the yeast. I let it sit for an hour in about 4...

I brewed a 6.5 gal batch of IPA. OG was 1.065. Two weeks later I racked (per recipe) to carboy. SG was 1.030 at 70 degrees, and there it remained for a week instead of steadily going to planned FG of 1.014. I chose to put the carboy on a heat mat to jumpstart the yeast (Safale US-05), and within...

How can I take advantage of your offer? My HBT forum name is jjbrewer. - Neal

I need a recommendation for a 12" false bottom for a 10gal cooler. I bought one from 12" Domed False Bottom, but the workmanship is very shoddy: the dome does not sit flat, creating such a large gap for grain to enter the dome and clog the outlet. Does anyone have a recommendation for a 12"...