Must be a trend. My American Porter blew yesterday.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Probably the best book with the most current knowledge is "How to Brew" by John Palmer. There are lots of other good books, but that's probably the best one to start with.+1
After smoking for the past 4 years, I've used my Bradley Electric smoker and the Weber for the past year. Both have produced great and I mean great BBQ. I was thinking of going with a horizantal smoker but for what the Weber does and how well it works, I don't know if i'll get another one.
I am, however, heavily considering a Kamado Joe or Big Green Egg.
I go with 1 oz hulls per pound of huskless adjust/malt. In your case, 4 oz would be plenty. BUT, I also weight that against the amount of barley malt I'm using. In your case, you have a scant 4 pounds huskless to 12 pounds husked. I would probably skip the hulls altogether if it were me, and because I'm familiar with my system.
Sierra Nevada bottles crack at the top of the neck with my hand capper quite often. Not sure if that's because of my capper or the bottles, but use caution.
Stone bottles are a royal PITA to get the labels off, BTW
Some of this depends upon the mineral content of your water. If you have softer water then running hot water for food or beer probably isn't a big deal. However for those of us not in that situation it's terrible water. When I flush the water heater out comes rocks about the size of aquarium gravel. The water from the hot water heater doesn't taste good and the mineral content changes the flavor of coffee and tea. Beer too, if one were to use it for brewing.
well I like 570 or 575 for my blonde. the 575 is blend with Trappist and belgian ale, so i might lean towards 530. 500 is more fruity ester than 530.
I bought a "desktop" 200 W ceramic space heater at Wal-Mart. It has its own thermal cutout at ~40°C for added safety, and is plenty powerful enough to keep a 100 cu ft fermentation chamber warm.
And of course we can trust everything on the internet. LOL
I cannot imagine that the hot water from your heater is suitable for drinking.
Well I won't be using it in my beer but why wouldn't it be drinkable? Other than potentially more sediment...
Making my first foray into the Belgians. Going to brew a Belgian Blonde.
what yeast you using?
Bleed off after turning down. Otherwise pressure will fill back in.+1 This is how I do it as well.
Here is what I do.
1. Turn knob to zero pressure.
2. Billed off from keg.
3. Raise back to new set point.