Search results

Hey guys, maybe someone can help me. I'm planning to brew a big batch of beer and I'm a bit confused. 80 liter batch (21,13 gallons) OG 1050 Wyeast 1099 or 1056 (yet to decide) 1.- I guess I need around 5-6 million cells per mililiter. Correct? 2.- Following Wyeast's website...

Those 2 never took a shower.

Hey guys, I'm planning on building an inmersion chiller for my blichmann fermenter, something like this: http://brewhemoth.com/immersion-chiller It needs to be small enough to fit through the corny lid, so I can take it out after fermentation. How can I do it? I don't know if its...

Thanks Matador, I thought about them too, but It's imposible to find them in Europe and when I asked them about shipping they told me that I should expect customs issues and that they don't get responsible for the posible damages during shipping. Blichmann instead has several dealers in...

Thanks OG2620, Kyled's system seems to work fine but I think it is going to be hard to wrap the coil around the conical bottom of my blichmann so this other option looks appropriate for me. I thought about it but I was concerned about cleaning. In the end It's just something more to clean, we...

:ban: Thanks Kyled, I was thinking about the same idea, but I didn't spect It worked, now that I see it I have no doubt, that's the way I'll go. I'll think about the way I circulate the water around the fermenter, maybe I find an easier solution since surrounding the conical part of a...

Hi, I want to buy a 27 gallon Blichmann fermenter, but I don't have a suitable fridge to put it in. Also I wouldn't have enough space to put the fridge so... I'm thinking of "jacketing" it somehow, but I didn't find any good idea yet. Thanks for your help.

Me: Gibson Les Paul, Sg and Es-137 SHMBO: Gibson Les Paul, SG and Takamine acoustic Yeah, we are a Gibson couple.:rockin:

Thanks for listening to the song, that's a lot.:rockin: You can donwload the CD from here, http://www.megaupload.com/?d=ILREXK6U

Our contribution to the Homebrewing Experience, we recorded this song in August 2010, since I don't know how to post songs in this forum you can find it in here: http://www.myspace.com/luppulo the song is called "Wish you were beer" Some of you already know that my English is not very...

This makes sense, cocoa will not dissolve anyway, so experiment number 2 seems stupid, Then I have an empty vessel and 1,5 gallons of beer to try another thing.:mad: Any Ideas? Maybe I could repeat experiment 1 adding a vainilla bean as some people say it helps to the chocolate flavour...

Hey guys, first, as usual, excuse my english, I don't use it often ok? I'm planning 4 different experiments for tomorrow. I have an Imperial Porter (7%ABV) that has been in primary for a week. Tomorrow I'll rack the 20 litres (5'3 gallons) in four different vessels, 5 litres each (1,5...

+ 2 on sanitizing the chiller and inmerse it at flameout. I also noticed that when i soak the copper chiller in oxigen-based sanitizer it ends up clean and shiny.

My first brew tasted metallic too, seems to happen quite often with first brews. I changed the sanitizer and never had that problem again, but I don't know if that was the cause.

When I add lemmons, limes or oranges to my beers the always end a bit cloudy. I read why this happens but I don't have the book in here.

Ok, so It seems a better idea to prepare a liter of coffe, boil the cocoa and the lactose in two cups of water, mix everything, chill it, and pour it in the trasfering bucket at the same time as the priming sugar. Well... I'll try it this way then and next bach i'll put everything in the...

I'm planning to brew a Sweet Coffe Chocolate Stout, and have never used those things in my brews so I need some help. It will be a 5 gallon batch, starting from a stout recepie (5%Alc). Fermented for 3 weeks in primary, no secondary. *Lactose: 8 ounces will be added during the boil (15...

I just bury my spent grains inside the earth that is going to be sowed some months later. I use it as a pre-fertilizer. I really don't know if it's good or not, but my plants seem to like it.

66 batches, 1 infection (number 33).

That's the way I do it, but i usually leave the vainilla and the bourbon together for a month.