Recent content by Willie66

Tapped my first attempt at a scotch ale. Not sure what I think yet.

Honey Brown Ale. Aaahhh. Just right.

I just checked the specific gravity of a cider that has been fermenting for three weeks. The air lock has been bubbling the whole time. I expected it to be contaminated. Th sp was 1.004, and the sample taken tasted great.

Welcome to the hobby. There is a ton of folks that have paved the way before us, and a ton of material available to learn without having to experience all the mistake yourself. From a fellow Texan, way north and east of you.

I can’t remember more than a couple brews out of 31 that had any overflow, and that is without throttling back the pump. My extract efficiency has been a bit low. I’ve been blaming the LHBS for a poor mill, believing it to be too course.

I got a Grainfather back in 2016. A little over a year after I received the unit, I noticed the unit struggling to boil the wort. I found the heating element plug slightly damaged by heat. After a quick email to the manufacture requesting a new controllers, I received a full system...

I pour my prepared wort at boil temperatures into my flask, and then use an ice bath to cool to pitching temperature. Not sure that is going to work with a plastic version. Also might be concerned with the stir plate magnetic piece rubbing on the plastic.

I also avoid the couple times a year that I can smell the chlorine, and I preboil my mash water before adding to the Grainfather, and dilute to temperature. Same method used for sparge water, boil and dilute to temp.

I recommend four kegs, three glass car boys, two hydrometers, and a SS fermentation bucket. I absolute refuse to bottle at this point. Welcome aboard. I am new here, but not so new at the beer brewing.

Same water I believe (north Texas water authority). What is you specific concerns, and what do you use?

Hello ya'll, my name is Wilson. I've found this forum when I started to look for how to progress my beer brewing to the next level. I've been lurking, more than posting, and have really enjoyed the information sharing here. Thanks! My brew history is: - Started extract brewing in 1995. -...

For beer, I brewed 5 gallons of an AG brown ale yesterday. And, I did a quick 5 gallon batch of cider the day before. Now we just sit back and wait...

American Pale Ale kegged late last night.

My standard practice is to ferment for a month. However, time constraints have forced me to leave as much as 2 months. Note that is in a glass carboy fermenter with a good airlock in place.

I read the article and was appalled that such a bonehead product would be marketed to new home brewer. Thank goodness I made it to the comment section and realized this was an April fool's joke.