Recent content by kdagostino

Im looking to buy or trade for some Wyeast 3726. If there are any hops, yeasts, or even west coast beers that you'd like to trade for just let me know I really want to try this yeast. Respond or email at [email protected] Kevin

http://losangeles.craigslist.org/sfv/bfs/4173409353.html i know its overkill and force carbing is fairly quick but would this have negative effect on the beer quality?

So I have a wine fridge with a temp range of 45-65 with the Jamil Pilsner fermenting as we speak, and was originally planning on lagering at 40 degrees. I have read a lot about swamp coolers, wet t shirts, fans and evaporative cooling and was wondering if anyone has put a wet t shirt around...

I noticed a lot of people mentioning that they have used other peoples exact recipes and have entered them in competitions and it has always seemed a bit weird to me. I am still at the point where I use other peoples recipes with awesome success, my hat goes off to those who lend their brewing...

Hobgoblin. I just tried one of these last night and the body profile is very interesting. I drank it at room temp, and have yet to drink it cold, but it had a malty slightly heavier feeling when first going in and finished as if it just disappeared leaving suttle flavors. So my question is...

I have a bunch of American 2 row some German light Munich and some Victory and want to get as close as possible to a Maris Otter flavor profile. Any recommendations on how much Munich and Victory I should use?

Pm me if youre parting with a grain mill

So youre just mashing everything together and not steeping anything correct?

You are a life saver! This is exactly what i was looking for. Thanks

So is this recipe for a 5 gallon batch or 6.5 like the OP stated? I'm set-up for 5 gallon batches and want to try the recipe as intended but after reading all 14 pages of the thread i'm getting mixed amounts. Either way going from 8 gallons to 5 or 6.5 gallons seems a bit high of an evaporation...

Can someone explain what is going on here. Only my 2nd all grain and im not getting when and how much water is being added and at what temp. It looks as though the recipe callls for 3.16 gallons to dough in but at what temp? I also would like to know what a saccharification rest is and how the...