Recent content by RodeBrewingCo

Dear all: thank you for the suggestions. For the sake of clarity and accuracy let me recap. I could have been more accurate in my original post. I made this recipe as a scaled up version of a Bo Pils I did in the winter. The first one came out great. I realize this may not be a way to...

My apologies. I should have said this. It’s in a bucket. fermenting right now. I ended up with 5.5 Gal wort. I thought about topping it off but did not have enough bucket space. I am going to get a larger bucket (or carboy) in case this happens again. so I can top off/dilute. I think I am in...

Made a bohemian Pilsner. All grain. Used too much grain, 12lbs grain / 8 Gal water. Over shot the OG it ended up at 1.071. WLP802 yeast. It’s going to be on the hot side, too much alcohol. Only used 2 oz hops. Saaz, Hallertau. Suggestions: Add more hops? What should I do? I can see...

This thread is the only info I can find on the net about disassembly, or taking apart and cleaning Sankey D wing coupler (D System Wing-Handle Coupler for American Sankey Kegs). It saved me huge headaches. At first I misunderstood the instructions on the thread and had to read them a few times...

Has to be sitting on cold spot as yooper says. As you change the pressure in keg you may freeze (create slush) as a thought. Not sure how fast or slow you are doing that. Do not dump anything. I had a keg on porch (long story) freeze and thaw 4 times, still taste great. If that helps or make you...

Searched everywhere can’t find the answer if there is one. I built a simple counter pressure bottle filler. Filling wand, stopper, tube connected to a growler filler fitting that fits up into the tap. I am sure everyone has seen hundreds of these. I can build one from a picnic tap, which...

I agree with everyone here on this post. I have found that I like my beer better than most of the craft beers on the market (except a brand I really love). I think I have bought 1 six pack in the last 4 months. What started me brewing was I had a particular brew at a restaurant I thought was...

serious pizza. I have been making home made pizza for about 20 years. I have a very large pizza stone in the oven. actually a granite slab I cut/converted. BUT.. nothing beats high heat like a wood fired oven. I cook on the weber grill when I can, simulates the wood fired. really great looking...

Just had one last night. 7th batch. LOUD POP, then all over the kitchen when I came down out of bed 2 in the morning. stuff spewing everywhere. It blew off the small cap on the carboy cap I use. The airlock jammed up. I am going to put a small blow off hose on next time. Funny thing is I was...

$4.00 is fairly cheap in the scheme of things. But it adds up after awhile. It really only makes sense if you are doing quite a bit of brewing. For me banking the yeast is about time saving. For example when I do a cider batch I have to visit two places. HB store (for the yeast) and the cider...

have to say not had any decent batches with Sa04. it keeps coming out with a slight or heavy licorice flavor (to me). I hate licorice. last attempt had a slight licorice flavor upfront, but did have a fruity finish. so it was not horrible. I just banked 5 50ML tubes also, to have on hand. I keep...

very cool. love it......or something like it...hmmmmmmmm

I think I'll go with Rodehouse Saison if anyone asks me.....since it looks like we have flexibility here.... I do kind of like the fruit wheat thing though....

I am doing my first Yeast Bank / Propagation. First I am not even sure what is the proper term for doing a single type yeast and banking… that still banking? The WLP802 Czech Budejovice Lager Yeast is what I used in a Bohemian Pils. Thread here...

I am new to brewing and styles. Is this a Saison, or more of a wheat ale? Or hybrid, or neither….What would you categorized this as? Grains 5LB white wheat malt 5.5LB 2 row pale malt Mash In: 4.0 gallons – Strike at 163 F to obtain 151 F 60 min – Mash temp varied...