Search results

Hey all, not sure if this is the proper place for this question so feel free to let me know if I should post elsewhere. I've been brewing beer for years, but decided I would try my first hard seltzer recipe today. Brought 2 gals RO water up to boiling, killed the flame and added 4.5 lbs of...

Hi All, Mid boil last night I noticed a film starting on part of the surface, and and also some stringing/film like floating around. Best way to describe it would be like when you drop an egg into boiling water, what the whites look like as they float around. some of them got to be about 6"...

Going to San Diego this weekend if anyone wants anything from there or any breweries i'll be stopping by on the way between Los Angeles and San Diego let me know, offer some trades. :mug:

Anyone know if adding malto in secondary would have any effect on aroma intensity?

A friend sent me this I thought people might get a kick out of it. Maybe you're even in it! http://foodspin.deadspin.com/triumph-the-insult-comic-dog-visits-the-great-american-1450684336/@tcraggs22 :mug:

I brewed 10gal of a Dubbel with figs which I kegged 5 gal of, and want to get a bit of funk and oak into the other 5 gals. I've never done a brett beer before, so I'm curious if I could get some thoughts on what might go well with that beer. From what I've read it sounds like a mix of...

Saw this on Ebay, I think it hasn't sold because he wants over $60 for shipping. Anyone in Missouri may want to Contact. http://www.ebay.com/itm/5-gallon-pin-lock-cornelius-keg-/321102545271?pt=LH_DefaultDomain_0&hash=item4ac3340177

I started a my first attempt at a sour cider based on a friends recipe 3 weeks ago: 5 gal kirkland apple juice 1# table sugar Yeast nutrient Wpl Belgian sour mix yeast Fermenting 3 weeks so far ~70-72F had a spike one day up to 78. Still seeing action on the bubbler every couple...

Signed up for an account quite awhile ago, but due to returning to graduate school and crazy job schedule I only brewed a few batches in the past couple years (with limited success). Now, it is time to get to work. Started partial mashing and already feels more rewarding. I have a couple batches...

I started my first venture into sours recently. I've read numerous accounts of people infecting other batches of non sour beers from sharing racking equipment / fermenters etc. not surprised. I am wondering however if anyone has had any issues fermenting a sour in the same area (I.e. closet...

Hello all. I am fairly new to the partial mash scene. I have completed one brown ale with marginal success. My question though is for the batch I just put into my primary. I have been following/reading information from Dave Miller's book. (complete handbook to home brewing..) and it seems...