Recent content by Junk-Man

True! There's less than 20 dollars difference in the two I'm looking at. My main concern was headspace in the 2.5 gallon when I do occasionally brew smaller. Oh well... I guess I will just have to buy both eventually😁

Been kegging on CO2 for about four years and finally upgrading to include Nitrogen. I will be making some 5 gal kegs of Stout, and probably an Irish red or two, but I would also like to play around with smaller batches for experimental brews. Things like CreamSicle ale, or milkshake sours that...

didn't seem rough, no. Just dulled will double check when I get home and post photos

First time making wine. I bought 5 gal juice from u-brew store and fermented, racked, secondary'd Went to de-gas last night and used this paint mixer When I removed from the wine (about 25 mins) the mixer was discolored (dull grey instead of shiny) According to the manufacturer's website it is...

if I am reading this right, you primed 4.5 gal as if it was a .5 gal batch? If so, I would say you will be way under-carbed. I would recommend buing carb drops and repriming.

Awesome, thanks Wayne. Doing a cereal mash isn't the end of the world but if I can avoid it I will.

took a stroll through Canadian bulk food store Bulk Barn looking for fermentable goodies yesterday. This store is already my source for flaked oats, dextrose and gelatin. I found these rye flakes available for just over a dollar a pound (compare to $2/pound at my LHBS) but i am trying to...

Oh haha. Yeah if they're new there's no need to soak. The above method is what I use to get rid of lables and fuzzies inside when bottling in reclaimed bottles

My process is as follows: 1. Overnight soak in a laundry sink full of water + 2 scoops oxy clean (just the regular walmart stuff, because 'free' is hard to find in my area) 2. Rinse in hot water/acid bath (second laundry sink full of very hot water and a couple cups of vinegar) 3. Pile bottles...

Toronto canada reporting in. I do full grain, batch sparge (in cooler tun) but I'm more than happy to advise folks who are doing extract as well. I also just went through the process of building out a dual corny kegerator, so if y'all need input on that DWhite, maybe you could start editing...

First that I brewed was a brown ale that a friend provided recipe and instructions for. Came out passable but had a bit of a harsh alcohol off-taste. Someone compared it to sharpie marker. Had we let it bottle condition a little longer I think it would have cleaned up, but me and my brew-buddy...

Or sanitize in vodka as above and chuck the lot into the secondary fermenter

For the ammount, use an online calculator (ammount varies by style) This one has quick-guide index of common CO2 volumes. if you want fizzier beer, lean towards the high end of the spectrum, but don't overdo it (bottle bombs are a possibility) for the type of sugar, it doesnt matter so much what...

I typically just dump the whole kettle into the fermenter trub and all. I just did a 6 oz Smash IPA this way but I have done the same with a really clean lager without any major ill affects. Could I get a slightly cleaner beer by filtering? quite possibly, but im already in the "you brewed...

it also depends on your tolerance for "not to style" if your a BJCP judge, get a fermentation fridge, if you just want to drink good beer with your friends, try it out and see. I just ferment at "room temp" all the time. in winter, in my basement apt this means 60'ish degrees at present...