Recent content by theDeutscher

Man... Your process sounds fine. Someone else might knit-pick it, but there's no way you're getting 45-50% efficiency. That's the kind of efficiency you would expect if your grain was whole-husk and not crushed at all. If you were getting that kind of efficiency, you would notice the...

evans, Are you taking your readings after you sparge or after you boil? How do your beers taste? Are they about what you expected or thin and more bitter than you planned? If your measuring with a hydrometer pre-fermentation, I've found those little hydrometers can be very inaccurate. They...

There's East Coast Yeast from Princeton Homebrew. They carry the original strain that Chico came from. It's more expensive and in high demand, though. Right now, White Labs and Wyeast are the only companies readily available to homebrewers that can grow enough yeast to meet our demand so...

For me, it's all according if I have empty kegs. If I only have bottles, maybe every 3-4 weeks, but if I have empty kegs, I could brew twice a week. I think I hit major demand this fall. I ended up brewing 6 times in the past 3 weeks.

Easily, Tasty McDole's Janet's Brown Ale that I have on tap right now. It has everything I want in a beer and the flavors keep melding together with every pull. I better get a head start and brew up another batch of this ASAP.

There's some truth to this, which was news to me. A lot of craft breweries are actually turning to cane sugar to naturally carb their beers instead of corn sugar because corn sugar holds more moisture than cane, resulting in inconsistent carbonation. The corn sugar will absorb more moisture as...

How soon after the boil did you take the reading? Did you shut off the boil, dump in the top-off water, mix, and the take the reading? No other cooling? The wort could have still been well over 100F, giving you a reading that would be right around 1.080 for those temperatures.

But I don't know. And that's why Chicken McNugget's taste so GOOOOOOOOD.

It's actually a picture with the camera pointing into the bag. There were a lot that escaped to the outside. It's like when I mixed my malts together, they were getting smothered and trying to escape. Some of the made it outside the bag, but they did seem to enjoy the mesh. They didn't want...

So I cracked open my grain from Austin Homebrew and gave it a taste. It was crunchy/toasty/fresh/whatever you want to explain for fresh malt. Well, I BIAB and noticed a little bug crawling around near my bag. I looked into my Golden Promise and Crystal Malt and saw a few more crawling around...

http://www.northernbrewer.com/what-happened-to-your-flat-rate-shipping/ I was initially wondering why they did this because, from what I found, their prices on most products were towards the most expensive of all the popular stores. It looks like they have lowered prices across the board and...

It's an ale but I lagered it for 3 weeks. It was crystal clear going into the keg. How about just cranking it up to 30 PSI? How many days would you suppose be sufficient at that pressure?

Trying not to be long-winded here. I have a keg that's been sitting on 10 PSI for 2 days @ 35 degrees shooting for 2.5 volumes using the set-and-forget method. However, I forgot (a little irony) that I promised some friends a while back that I'd bring a keg of homebrew to their party, which is...

Just got an email from Midwest Supplies for $7.95 Flat Rate shipping. It says for a limited time but doesn't specify when it ends. No promo code needed. Sounds like a great deal and will probably place my next order with them.

I thought the argument was whether or not to let the yeast warm up to the pitching temperature of the wort, not whether to let the beer rise up to fermentation temperature? I also pitch a few degrees colder than my fermentation temperature, but I don't throw a cold starter into a room...