Bach's Brews

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About Bach's Brews

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    Brewmaster in Training
  • Birthday July 30

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  1. I actually toasted these chips at 250 for about 10 minutes, added to water for 24 hours, then transferred them to my whiskey for 72 hours. I'll skip the water part next time and probably toasting them. Although a great bourbon flavor, it was missing more oaky taste. Hope that helps!
  2. Thanks for "liking" this post @dale hihn. My review after it's aged for 7 months in bottles is......TERRIFIC! It definitely has a bourbon taste to it, which I love. It has a sweetness to it, but not too sweet, and definitely smooth. A beer you can enjoy and sip. I'm proud for my first round. I already know what I'm going to do different and I'll be making this a 5 gallon batch. Should be ready for Christmas 2017.
  3. I think you meant something else....
  4. Welcome! We all start somewhere! You'll find lots of good threads on here, like the one how most of us got started. You may find some inspiration there, as well as the Homebrew Fails. We've all been there and you'll always have an ear listening to your questions.
  5. I just made a Cream Ale and used between 12-16 oz. I may have gotten a little carried away, but had a total of 4 pounds of grains in that recipe with extract. Of course I made sure to use some 2-row as well.
  6. I really think #3 is the MAIN reason, right?
  7. Sell them on Craigslist. That's what I did.
  8. Son of a.... that's about 3/4 of my bottles that I have. Although I haven't had any issues with cracks. I've never actually broken a bottle yet when capping *knock on wood*. I think I should be good for now.
  9. Oh, and the hydrometer is only useful if you're wanting to find out the ABV of your beer. I find it nice to know how much alcohol is in the beer I just made, but it's not necessary since you're making recipes from here. They tell you what ABV you can kind of expect. I would get a hydrometer when you start making your own recipes and want to experiment.
  10. First off, welcome to the hobby! You'll find lots of good help on this forum! I personally keep all my fermenters in my basement. I have a few thermometer stickers that I've put on my LBK's to know the temperature. The outside temperature is not the temperature inside the LBK. Inside it's warmer, so I make sure my LBK's are in 62-68 degree room and I haven't had any issues. Well, I take that back. One time I though it was a good idea to keep an LBK upstairs where it was 70+... let's just say that was a mess. I'm sure other guys will post and give you their feedback as well. I would look at @RickBeer signature line for some great reads. Welcome to your new addiction.
  11. Ok. I appreciate all the feedback! I'm not looking the get into the fine details of water, just looking for a better option than buying gallons of water. I think my tap water is fine and like Ricky said I could fill my plastic gallons with my tap water and let them sit for 24 hours? Is that fine? Otherwise I could go the Pur water device as well? Thanks guys!
  12. Just one simple question. Could I buy a Pur water filter and run that from my tap faucet to use for my beer? Exploring options instead of having to buy gallons of spring water all the time.
  13. I've looked into the BIAB system and I really like that idea. Nice filtration system. I used a nice filtered bag for my last 5 gallon batch I did and it was simply amazing with no grain particles in the wort. That's what I think I'm leaning towards for AG, using the BIAB method in my cooler for mashing or just in my brew kettle.
  14. I'd need one LARGE bag to do a 15 pound grain bill.
  15. Yeah, I've heard of them crushing too if your grain bill is really high. Not what I want to have happen. I've read up on doing sparge vs no sparge too. I like the idea of saving time, but not sure.