Search results

I'm thinking about a whimsical cartoonish label for the American Honey Pale Ale I just bottled up yesterday. I'd thought a beehive like this one I clipped from a google search would be a fun place to start, but I bet some of you guys have even better ideas?

Dude; that's hilarious! Especially if you're still married.

Wish to high heaven I'd have read this about 2 weeks ago... What a funky mess I have now... https://www.homebrewtalk.com/showthread.php?p=7931628#post7931628

Thanks, lots of good advice. I am resigned to a complete siphon to a new clean keg. Just too much trub to get a firm compaction below the pick up. I have plenty of fermentation vessels, I was just trying to cut a corner and learned the hard way even though I knew the potential consequence...

Just tried that. it clears for about half an ounce, then plugs up again... I found a thread about siphoning carbonated beer. Wish I'd have read it before I tried it "my way"...

Keg lube! You can use it for more than just greasing up your post too.

This is my fault... Tried to secondary with a huge dry hop addition in the keg. I'd have normally waited another few days, but my neighbor was enthusiastic about a follow on brew day that would reuse the yeast cakes from this fouled Pliney the elder clone. His schedule was limited. Always...

I lost an entire keg of farmhouse brown ale I'd specifically brewed for Thanksgiving guests a few years back... The cornies were floating in it :(

oh....flask... like Erlenmeyer flask

https://www.youtube.com/watch?v=jYAk29tL1pU

oh having keg 3 taps... it's real enjoyable to offer 3 significantly different styles Right now I have a Rye, a centennial hop lager and the Stout which rounds out a great wide ranging pallet (yes pallet not palate). We my friends are artists. A very bitter 90 min dog-fish-head clone will...

I brewed a dry Irish stout from an online supply house earlier this fall for a friend. He's about 70 and can't unlearn 50 years of American marketing. He believes he's of Irish heritage and has traveled to Ireland a few times in recent years, but get this "...has NEVER TAKEN THE TIME TO VISIT...

Go figure! One of the best beers I ever made was PRIOR to delving into the science of the process. I'd mashed in a cooler, sparged with a slotted spoon and a pitcher, fermented without temp control in a clear non-light protected carboy and lagered in two 16 quart soup pans with a loose fitting...

I have learned more from threads like this... great topic. First a story. One cold rainy night, while wandering the streets of Dublin a few years ago (airline pilot on a layover) I happened into a pub and ordered a Beamish Stout, a bowl of bean soup, a healthy chunk of brown bread & a few...

:pipe:I find people's tastes ranging towards more bitter all the time. Nonetheless I recently gave my local water treatment guy who gives me raw water for brewing a bottle of a brown ale in thanks for helping me obtain chloramine free brew water. It was a 10 gallons batch with 2 oz of magnum...

yeah right... like a die hard home brewer would spend money that could buy grain, on curtains...

You could introduce a hop extract, but it might be at the risk of reducing head retention. If wheat was in your malt bill your might be ok. Dry hopping in secondary will pick up some of the aromas and flavors, but you really can't isomerize hop components into those bitter flavors, that...

I think your concept that it's important for it to "be done" is missing some of the reason. The point is to provide an oxygenated environment (aerobic condition: Pasteur effect) that is best for cell division and increasing the biomass of your yeast cell colony and therefore the viability and...

Yep, AuieD' is correct. My panel uses "either or" switch logic. Many successful brews and never see more than 23 or 24 amps with 5500 element and both 120VAC pumps running...all plugged into the same "drop cord". That lost 10 mins of heating between mashout and boil, would only be a problem...

not hillary!