Recent content by thedrewski86

I know the glass carboys aren't hurting you since you're a supplier but DANG I would be looking for a bigger fermenter! Even for the short amount of time when you're using the carboys but before you get the 3bbl stainless conicals. My 40 gal plastic conicals were only $100 ea and I seem to...

I'm a doper not a taper but I guess they all seal :cross: What kind of valves are you using for control? Do I see needle valves?

Got the 40 gallon kettles today: We'll be producing soon!

As you said, definitely do some searches on partial mashing w/ oats, there is a lot of info on it. When I use oats in a mash I like to give them a 15-20 min toast on a sheet in the oven so they get a little brown. Then you can actually get a little nut flavor out of them. Otherwise oats really...

Adding DME is the right way for you to boost the recipe. If you do that feel free to add a little hops too so you stay balanced. Steeping oats will net you absolutely nothing though, they really need to be mashed. What flavor are you looking for?

Yeah that would be reaching pretty far back. Cool though, should be neat to see what turns up for you.

Simple sugars aren't bad but they won't add sweetness. They just ferment out 100% which has the effect of drying out your beer (and boosting abv). Too much and you'll have a thin, "hot" beer. Brown sugar would add some color but you don't really need it since that recipe is already brown...

Post pics if you got 'em! My grandfather (also German) worked at Cook's Brewery in Evansville IN during WWII. The building later became Sterling and was eventually demolished when I was a kid. It was pretty crazy to see all the old equipment just sitting outside in all the rubble.

You would be running pretty hefty on simple sugars w/ the brown sugar and molasses. Also molasses can get pretty "metallic" when over used. I would do 8%-ish total simple sugars, just my opinion. Also I doubt a brown ale like this one needs more hopping but that's why we home brew! :mug: If...

Well water can be tricky. My buddy has had about two years of crap homebrew on city well water and only just got down to something palatable. He discovered campden tablets were what he needed to stabilize things for him. If you're doing extract you have a little more leeway though. AG get's a...

Hey man, I'm not from Joliet but I'm not far. If you have city water chances are you'll be fine. Chlorimines can be a problem but the best thing to do is try a batch to see if it turns out. My Hammond city water just so happens to be about perfect!

Easiest way to do it. I've been doing this for quite a while with no issues, I do the same for growlers. I'm even lazier though, I bottle straight out of my kegerator at about 5 psi and it doesn't foam at all. They fill up a lot faster too.

Shoot me a PM w/ your email, I'll hook it up.

Just did my first batch on the new system. Pretty simple 10 gal. of Cascade/wheat pale ale. Everything went great except I now know for sure that I have to run my new water lines before the next batch. It's pretty annoying running garden hose for the time being. The biggest limitations now...

Here is my '95 1100 all ready for my last road trip of the year this past October: I rode it down to AL/GA. Here is my CB550 I picked up last August. It's almost done with a ground-up redo. Here is my latest acquisition, a '90 CBR1000f (replacing the Shadow). It came with a junked...