Search results

My last brew was a Bock. Cheers.

This looks like a good rye porter, I think I'll try it soon. @Steveruch, What's "datasheet malt"? Is this a new one I've not heard of (quite possible) or some sort of transcription error? Search engines don't help with this one.

I like those step-by-step instructions from Briess. I might need to try those steps myself (without the flavor wheels) - starting with just base grains. Either I have a terrible palate, or I just don't understand some of the common terminology used to describe some grains. i.e. I just don't...

Dave McLean, Co-Founder of Admiral Maltings replied to my requests. In general, my read from his response is to treat the grain like a Crystal malt - their process isn't quite the same as a "true crystal": From Dave "The big difference is that Kilnsmith leans more toward caramel notes rather...

Thanks for the ideas folks. I've reached out to Admiral Maltings for suggestions. I'll let folks know about any replies. I am a member of a homebrew club. Bagging up 3# sacks and handing them off at a meeting is certainly a good idea.

Yeah, I'm still new on try to interpret these attributes of a malt. I was calling it "crystal" simply based on the name, and color.

Ok, at the beginning of the pandemic, I purchased a grain mill, and a few 50# sacks of grains. Base grain in 50# sacks - great idea!. (I've used 2 during the last 18 months). 50# sacks of Crystal - well that wasn't such a good idea - especially with the styles I tend to brew. I've perhaps...

Ok, necrothread again. But a picture's worth a thousand words, and the pictures are gone.:( Can someone explain the PVC and wire shelf riser that dahappycamper built in the first posts? Are we moving air through PVC at the base of the keezer? Does the PVC support the wire shelf that the kegs...

Ok. That's it. I'm doing it. I've got ~3-4 lbs of home grown Cascade from my 2020 harvest in the freezer. Less home brewing for me this year due to pandemic - less opportunity to share. Well, I've been doing smaller batches just as often, but not burning through my stock like normal So...

Spent grains start souring VERY quickly - like hours after they leave the mash tun. If you compost, the smell can be pretty bad, but fairly brief - a day or so. You can avoid the smell by making sure it's covered by just scant inch or so of soil. At a a local small craft brewery, I noticed...

Common brewing additions: Calcium carbonate (chalk) and gypsum (calcium sulfate) are both more soluble in colder water.

drifting away from homebrewing and into plumbing... I don't get all the garbage disposal hate. I won't live in a house without one. I've had way more clogs in kitchen sinks without one - those stupid little food strainers miss most the scraps, and lead to much more clogs. Using a disposal...

I like your setup. I've always used my sous vide in brewing - but only to heat my mash water. That in itself has been a great time saver - I setup things the night before, and turn on the sous vide right before I go to bed. In the morning I've got 12-15 gallons of mash water at around 180...

I'm a big fan of MoreBeer in Los Altos. I don't know if it's the same at other Morebeer locations but the self service is why I shop there. I weigh and mill everything myself. Bins are well organized, and labeled. Not a problem with a few folks doing the same, at the same time. Might be...

As long as your efficiency is consistent - you're good - don't sweat it - your system's giving you what it's giving you. Just adjust your grains up to account for the lower efficiency, and roll with it. You can increase the whole grain bill, or just the base malt, but either way you should get...

My option would be to just let'r ride. I made almost the same exact mistake to a batch I did a few years ago - doubled the roasted barley. I just let it ride. First samples when packaging up were a bit acrid. A few weeks in? Quite tasty indeed. Not just drinkable - good. Like I might want...

"Sparking Sweet" means sugar inside (sealed) bottles with live yeast. Live Yeast + Sugar = CO2. The yeast won't really stop consuming any, and all available sugar within said bottle. You want them to stop at some threshold - because it has enough CO2 bubbles, and you want some sugar for...

Well sure we all did; I wasn't worried about health affects from the hose. The hose water just made nasty beer, however...

I use whatever comes out of my tap, untreated. However - don't use a garden hose! I literally did so for a while, and was fine - but it was an older hose. I replaced the garden hose at one point. Then I was getting awful beer for a few batches. It actually took a few dumpers before I...

For my grapefruit pulpkin, I zest my grapefruit rinds into a half-pint jar of vodka over a few weeks time period. Then dump the whole thing into the fermenter after primary is done. I'd think this method would work with any citrus.