Recent content by schwibbidy

Pretty damn good BBQ.... Everything made from scratch unlike some of the other joints around town who just like to microwave there stuff (famous Dave's)

I found a restaurant (Jim n nicks BBQ) that correctly identifies their beer selection!!!

I'm using a wyeast 1099 for the cocoa porter, the carboy temp has since come down to low 70s

Its a big cocoa vanilla porter so even if I get some higher temperatures during my primary i doubt it would impart too many fruity esters that would be noticeable, I had an OG of 1.080 with this baby, I did add 8 oz cocoa powder and 1 lb lactose the last 10 min of boil so I'm not sure if that...

When trying to figure out the temp range for your fermentation do you use the temperature of the room it's fermenting in or the temp on the thermometer strip on the carboy? Because I have a cocoa porter going now that I believe should be between 65-75 degrees the room its sitting in is at 70 but...

Ive read that different methods are possible and I will only be able to add to boil so any opinions on how to do it would be great!

So when did you add the vanilla bean to the boil, 10 min left? How did it turn out?

So the problems have is that I want to add two vanilla beans to the porter I'm making but I won't have an available secondary to use so I won't be able to put the vanilla beans in that way, can anyone chime in on the best way to add vanilla beans to the boil?

I'm doing my second all grain batch with a bluemoon recipe that I like but I can't decide on the best neutral yeast for this brew. I dont want alot of different flavors to come from the yeast i want it neutral, I've been reading on here and it seems like WLP400 or Wyeast 1056 are recommended...

What about the yellow color that was leached off of the gloves? Isn't that stuff toxic?

Lol ignorance is bliss

So even with the leaching from the gloves you would still drink it? I thought they tasted good with a slight rubber off taste but I thought it could be toxic with whatever leached off the gloves

Damn.....this is my fourth batch and my first three were all sour.... I fixed my sanitation issues and finally made a good Amber this time, minus the leaching from the glove, I drank two bottles last night and have to say it finally tasted like a legit Amber! Ugh....i can't believe I have to...

I'm wondering about the beers I already have bottled and are conditioning right now.....are THESE beers safe to drink?

Help!!!!!!!!!!!!!!...........................................................