Search results

Hey everyone. I've been malt brewing for about 7 years and I'm way over due for taking the plunge to all grain. I'm trying to figure out the cheapest way to do this RIGHT the first when it comes to which equipment I buy. As of now my biggest dilemma is between the more expensive steel mash or...

While attempting to pop the starter packet in my yeast package i accidentally popped the pack itself shooting some of the yeast liquid all over. I ended up throwing it out due to fear of losing some of the yeast i needed and fear of poor sanitation since i still had a few hours before using it...

I have a 7 cu. Ft. Chest freezer that i converted that sounds perfect for what you're looking for. I fit 2 sixtels in there no problem along w bottles that i store on the ledge inside. Here's a picture. The most complicated part was the wood work for the collar.

You are all awesome thank you!

Awesome good to know thank you! Should i not use an airlock in any of the steps or just the first one? How will i be able to recognize if there's activity without an airlock?

It's been 2 days of trying to grow some chimay yeast with no signs of action. Any ideas on what may have gone wrong? I followed directions from a book. Left about an inch in the bottle, boiled some malt, cooled it down then put it in the bottle w an airlock.

That's a good point. I just did it last night.

Awesome thank you. I think ill put about 2 oz in and see how it goes

Im trying to culture some yeast from a chimay bottle. I added some water with malt boiled it cooled it then added it to the bottom leftovers of the bottle. It's now set up with an airlock and stopper. No gas is coming out of the airlock. Should there be? Could i have messed something up?

Im considering making a Belgian triple w rose hips. Anyone ever try it? I've never used rose hips for anything.

I'm trying to attach a new keg to my coupler and it's loose w beer leaking when I turn on the co2. Any ideas on the cause.

If u do decide to make that I wouldn't do the Ginger or lemongrass in the secondary. Those flavors will be strong enough without that. I've used both and if when ur done the boil let them steep for 10 more mins before u begin the cooling. Ull get more than enough flavor

If they like those kinds of beers try a Ginger wit or a Ginger peach wit. Both used the Belgian white recipe but exchange Ginger with the coriander and peach puree if u want to make it sweet.