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Yep...should be gal, edited...too used to mLs in my day job. Would be a pretty salty beer, LOL.

Oops, OG 1.083. Edited original post with gravity and alcohol info. Always up for a good dark lager!

What is your “flagship” beer? The beer that you love most and represents your brewing best. Recipes welcome if you’re willing. I’ll start, mine is called Death’s Door Double IPA. It’s the absolute favorite beer I brew and it’s a big hit with everyone there be shared it with. 5 Gallon Batch...

I picked up this chalkboard at Michaels for about $10. I attached it to the top of my kegerator with 3M frame hangers (essentially Velcro) so it’s removable. I also picked up some chalk markers to write on the chalkboard. This is probably temporary, I would really like to go the RaspberryPints...

+1, I brew on a plywood stand, with a Blichmann Hellfire burner. I used some aluminum flashing to mitigate heat buildup on the stand...

I would very much agree with you that very little of the silicone added will end up in the finished beer and even adding large amounts would likely not result in any negative health effects; the calculations were just based on worst case scenario (all silicone added present in the final beer)...

Silicone used in anti-foaming food applications like this is dimethylpolysiloxane; other forms of silicone exist (mostly with different functional groups, but silicone always contains a siloxane backbone). Because the concentration of the silicone in the product is given as a percentage, not a...

So I found the info on the Defoamer 105 label remarkably unhelpful as well. The limit for silicone in food products is 10 ppm according to 21 CFR 173.340. Since we know the silicone content, we can calculate the maximum volume to utilize of the defoaming agent, (10 nL/L, this is 10 ppm) x...

Nice set up! I'm from the Iowa City area and I'm actually planning the exact same thing. Did you have problems with basket swaying when you were using one pulley? Is that what caused the mess? Brewing in the garage in February in Iowa is just miserable...or in July (it was 85 and 80%...

Fermentation will continue, albeit very slowly, in the refrigerator. If you put them in too early, they will be flat, too late, and you have over-carbonated beers. You absolutely could start checking them at day four (just open one and try it) if would want to be extra safe. I know that just...

Sorry, but this is not actually correct. As the temperature of a liquid drops, the solubility of all gases in the liquid increase. There is a substantial amount of CO2 present in the air above the liquid in the fermenter. The gas will absorb into the liquid until an equilibrium is reached or...

https://www.homebrewtalk.com/showthread.php?t=224476&referrerid=195470 I use this recipe, no problem with the labels falling off. The glycerin and vinegar helps keep the glue pliable. Comes of easily with hot water just like the regular gelatin.

Really nice right up. I'm going to make some of these for Christmas gifts. To anyone who has used this design, will these fit the short Lagunitas/Sierra Nevada bottles?

I have an old ale bulk aging (5 months in) with 0.5 oz of rum-soaked oak cubes right now. It has a nice round flavor, not overpowering at all. You could probably cut the oak amount back to 2 oz and be okay. Just go with your taste when you sample. I would suggest not adding the bourbon; the...

The almond and vanilla sound good to me. The cranberries may be a little problematic. You will likely end up with a tart, odd porter (cranberries don't really have a lot of flavor other than sour). If you really want to give them out at Christmas you may want to play it a little safer. I...

I would suggest blending the cherries smooth and heating them in a pot to around 170f and just turn off the heat and let them cool. You'll be sure you have no wild yeast or bacteria and you'll get better extraction of flavor. Sent from my iPhone using Home Brew

A large starter can also dilute your beer and increase your volume in the fermenter. I would personally rather have more wort than the starter volume. I generally make a 1 quart starter for regular beers (i.e. not RISs or IIPAs) and just pitch the entire starter at high krausen. If I make a...

There are some pretty impressive labels here; I hope mine live up to the high standard. Here are a few of my favorites:

+1 I totally agree about the plastic BMB. They are really great so far. I love the 6.5 gallon volume, it lets me brew 6 gallon batches and I don't have to worry about blowoff. Clean up is way easier than my better bottles as well.

I just built this guy today. It's the first of three independent platforms of what will be a 3 tiered system.