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It's one of my favorites.
Hmmm, Jonathan Livingston Brewmaster.
General Homebrew Discussion / Re: It begins...
« Last post by natebrews on March 22, 2017, 05:15:35 PM »
I was a little underwhelmed when I noticed that my poor review of a product disappeared from the review list on NB sometime ago.  I don't care that much, but if you are going to put a comments/reviews section for a product and people who legitimately bought the thing are reviewing it, then own it (good or bad). 

That said, it didn't stop me from buying a couple PET BMBs from them when I had enough of my glass carboys.

Also, I just got my NB and my Midwest catalogs in the mail today.   I wish I knew how to stop that.
It's one of my favorites.
General Homebrew Discussion / Re: It begins...
« Last post by Stevie on March 22, 2017, 05:04:21 PM »
And you're assuming one that buys a kit like this wants to learn about it beyond the process. You don't think some see box mix convenience in a kit like this? Betty's brownies and my scratch brownies are different, yet they are both still brownies and I learned to bake.

Beat me to it.  I know plenty of brewers (and there's probably alot more them than "us") that care less about the kit ingredients and just want to make good beer/brownies quickly and effectively with a minimum of fuss.

Well, that makes absolutely no sense to me. Why not just go buy the commercial beer? If you are that careless as a homebrewer the actual beer is most likely gonna taste better than your half ass homebrew anyway.  ;) Perhaps I'm an over-achiever.
Again, the process.
"Am I doing this brewing thing right? Hey look, a kit of that beer I like. If I can make it taste close, I'll know if I'm doing well. Add-to-cart."

And why is it careless or half assed? Do we need to be like the video below with our ingredients to be full assed and really care?

I'm mostly playing devils advocate here. I find the ABI boogeyman outrage ridiculous.

I lost love for northern brewer when some of their products magically had 4.5 star ratings while getting trashed everywhere else. Can't tell me a homebrewer cared enough to complain on a forum/Reddit and not offer an "I'd give it zero stars if I could" rating. That and their ingredient prices have always been pretty outrageous.
Equipment and Software / Re: Vessi
« Last post by NtegrA on March 22, 2017, 04:46:37 PM »
Setup a new facebook group here were we can post different topics:
Any way you can turn off the need to "log in" to Facebook? Some of us don't do "Social Media". GRIN
Equipment and Software / Re: Vessi
« Last post by NtegrA on March 22, 2017, 04:43:17 PM »
Hi Guys and Gals,

In the middle of my second batch. My first was an Irish Red for guess what??? That's right St. Patties! (finished drinking the stuff way before the day tho...) Even 3D printed myself a Irish themed tap handle for the occasion! Like others I noticed even though I was set at 35 degrees, I could not get a pour under 50 degrees.

I decided to go with an IPA this time around requiring some dry hopping during secondary fermentation. Couple of questions..

1. Are we supposed to shut off the relief valve at some point? (I left it open 1st batch until I drank every last drop)

2. If I open to add hops for secondary, do I do the same steps with the relief valve as first fermentation (close, pressurize, open valve just enough) or close it completely or leave it be?

3. I also wasted a LOT of beer through purging the SRS (or maybe the bartender [ME] was just running the tap more often than I thought). The site glass for me seems to always look the same color (murky brown). What exactly does "clear" look like?

4. anyone used the bottler? Didn't turn out too well for me. Uncapping after a few days didn't give the telltale sound effect and puff of smoke of a nicely carbonated beer and no head when poured. Maybe there's a science to it? Very unimpressive result for me (is that a wet noodle in your pocket? grin) I mean how do you keep the 1-2 inches of CO2 in the bottle long enough to cap the thing once removed from the bottler?
All Grain Brewing / Re: Best Method to Crush Raw Wheat?
« Last post by Bitter Alchemist on March 22, 2017, 04:31:58 PM »
Here is the recipe I am using... copied from MDixon

Wit or Witout

by Mike Dixon
1st place TRUB 2002

Belgian Witbier - 5 gallons

   5 lb. Belgian pale malt
   5 lb. Raw wheat

Gelatinize raw wheat by boiling for 15 min then
104° F 10 min
122° F 30 min
153° F 60 min
170° F 10 min

   1.25 oz. Saaz (4% AA, 60 min.)
   0.5 oz. Saaz (4% AA, 5 min.)

5 min before end of boil add spices processed in electric coffee grinder
   0.75 oz Coriander
   0.5 oz Sweet Orange Peel
   0.5 oz Bitter Orange Peel
   15 black peppercorns

Wyeast 3944
Ferment at 68° F

OG 1.051
FG 1.010
IBU 21
General Homebrew Discussion / Re: It begins...
« Last post by BrewBama on March 22, 2017, 04:31:21 PM »
....Thankfully for me I have a pretty well stocked homebrew store within walking distance from the brewery.

Stopped by there on the way home for a cool drank and ingredients for this weekend. Sure am glad they opened given the Rebel Brewer announcement.

Sent from my iPad using Tapatalk
All Grain Brewing / Re: Best Method to Crush Raw Wheat?
« Last post by Bitter Alchemist on March 22, 2017, 04:26:05 PM »
Thank you for all of the great responses. 

I currently use an electric HERMS. I'm worried about a stuck recirculation/sparge with using flour. I plan to use 50% Raw Wheat in the recipe. I've had no problem using 50% flaked oats with 0.5lb rice hulls added. I think using flour may be pushing it though? Maybe not?
Yeast and Fermentation / Re: 1st stuck fermentation in 5 years (Windsor yeast)
« Last post by brewinhard on March 22, 2017, 04:18:42 PM »

My guess is no. But I am not your beer. Good luck and let us know how it works out. Cheers!  8)

 I just pulled a sample after five weeks to get an update on the gravity. I'm assuming due to the rousing of the yeast during the transfer, the gravity is now at 1.020 at 53 degrees  ;D. Just needed a lot more time I guess.

Thanks for all the advice guys. All's well that ends well.

Wow!  Sounds like you got lucky with that one. Congrats and good to hear.
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