Recent content by rwmiscik

I was still using the blowoff because i had no real reason to change it to a normal airlock. Had I know I was going to suck in a bottle of vodka I would have put an airlock on it haha. I am going to try it later today and hopefully it is drinkable. At least I know ill never do that again.

I made a dortmunder export a few weeks back as my first lager and it had a blow off tube on it that was going into a bottle of cheap vodka. Now I crashed it down to 40 degrees a couple days ago. I checked on it today and all of the vodka in the bottle was gone. Then it hit me that the cooling...

well then you could always enter and at least get some good unbias feedback on your beers

in my experience that it doesnt matter how you made the beer. It really only matters what the beer tastes like. The judges will not have the recipe in front of them. Therefore if it tastes like a bohemian pilsner then enter it under that. If you cant decide then enter it under american pilsner...

eventually it will be my hot liquor tank when I set up my herms but for now im relying on just my two vessel system until i get my hands on one more keg. Im honestly leaning towards using as my bk for now because i only need 11.5 gallons in the kettle to end up with ten gallons in the fermenter...

Ive been brewing in a 15.5G keggle that I use as my hlt and bk and using a cooler as my mash tun. I recently aquired a new keg but its a european keg and is 13.5G. My questiong is what does everyone think? Should I use this smaller keg as my boil kettle so i can do ten gallons of high gravity...

I would definitely expand my setup. For instance i would tell you to get a bigger mashtun, HLT, and Boil kettle that way you can move up to ten gallon batches comfortably because getting ten gallons instead of five for essentially the same amount of work and time is soooooo nice.

Well first of all I would throw just a bit of acid malt into the grain bill. And secondly I would definitely throw Brett B into one of the secondary fermenters which will dry it out and give a really nice flavor. I do this with all my saisons and its amazing.

Idk about pitching at the same time but I brewed a saison with 3711 and gradually ramped the temp up to 84 from 70 over the course of 6 days. and that brought the gravity down 1.015 and then stalled and then I pitched a one liter starter of brett b that i had made on the same day as I brewed the...

I would say saison as well as long as you have the ability to monitor and control the temps of your fermentor because saisons really need to be slowly risen day by day up to the mid 80s.

I live in NJ and will be traveling out to scranton for a grad party this weekend and I need to know where I can buy some good beer and hopefully find somethings I cant find in NJ such as bells and stuff like that. If anyone could point me to a place in the area that has a good selection it would...

bump, there has to be someone out there that has a bottle of this

Well we just ran out of la roja which is my personal favorite but I can get oro de calabaza, calabaza blanca, madrugada obscura, Bam Bière, E.S. Bam, Luciernaga "The Firefly", and Weizen Bam Bière. Basically everyone that is available except la roja which im sure I will be able to get some more...

id go with magnum for the bittering hop but thats just me to each his own.

Im pretty sure I just saw it at the boonton liquor outlet like a week ago lol thats my staple beer store.