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Showing content with the highest reputation since 06/07/2020 in Posts

  1. 4 points
    I have been brewing with Mr. Beer a very long time, and I recently learned of tilting the keg backwards during fermentation. I can not wait to try this. Historically, on bottling day I would tilt the back end of the keg up with a bar-tending book I had nearby my bottling site. I have always said I was going to build a more permanent ramp. I came up with this cheap design ( two old cookie sheets and two 2-packs of door stops costing $2.00 at HD ). I used Gorilla double stick mounting tape to attach the door stop ramps. I plan to tilt the kegs backwards during fermentation and then gently turn them around to cold crash before bottling. The cookie sheets will also keep any energetic fermentation overflow better contained. I can used the cookie sheets to carry my kegs from the fridge to my bottling counter.
  2. 3 points
    Tomorrow, 15 gallons. 3 oz cascade at dry hop. Replace falconers with veterans blend. 5 gallons lager, 10 gallons 05 or 04, whatever is in the fridge
  3. 2 points
    Drinkable lager. I aint drinking it really. Its for two different get togethers that I always provide beer for. Im gonna add raspberry and jalapeño to one keg. Sounds fun
  4. 2 points
    🤘🏻I like it! I think I might have to try some out in a hot El Paso garage once I get there. Have a standard brew in the fermenting fridge, and let the Kveik ride the lightning!
  5. 2 points
    hell yeah! lots of times. hothead is one of them, and the Voss Kveik. used them both. do a hot Texas garage batch IPA with it. no temp control needed. did an ipa last summer and temp got up to 100 deg in my garage. turned out so good! i think the brew finished in like 3 days. crazy.
  6. 2 points
    I don't understand the turning around. You want the spigot elevated up for both fermenting and cold crashing. This flows the trub away from the spigot, and when you cold crash it stays there.
  7. 1 point
    That's my favorite style of lager! 😜
  8. 1 point
    Definitely bumping up the sulfates! Not too bad otherwise.
  9. 1 point
  10. 1 point
    @Big Sarge i just went to LHBS and picked up some hothead. have a recipe and ingredients for "Neptune IPA" from BYO website? will do a hot garage batch with it. gonna get that bitch up to 99 degrees or so next week!
  11. 1 point
    im not sure, but it gives off fruity esters at higher temps, plus, i mostly brew ipa's so it's a good fit i think. i'll bet a wheat beer would be nice too.
  12. 1 point
    Missed the anniversary. Sorry bout that. not pictured: @C-ya
  13. 1 point
    He's going to get back with you...in seven years. 😄
  14. 1 point
  15. 1 point
    After a few months now, I'm still enjoying this sessionable, lightly-tart brew.
  16. 1 point
    @Nickfixit, @Creeps McLane, @Bonsai & Brew. Although your hops packet is dated 2019 it is the 2020 blend. The 2019 is harvest year typically in Sept. I think and they get the blend together in Nov for release in January. I got that in an email from Wade at Yakima Hops, as I wanted to confirm since the blend changes each year. " Hi Bob, No worries! The only product that we currently have available on our website, is our most recent blend, which would be the Loral, Azacca, El Dorado, and Idaho Gem blend, which we refer to as our 2019 Blend (due to crop year of product used). With harvest happening in September every year, it takes just about 2-3 months to get that product aligned for the ideal blend, and then we normally release right at the start of the calendar year. In short, the blend varieties are harvested in ~September 2019, blended and pelletized in Oct/Nov 2019, and then ready for release ~Jan 2020."
  17. 1 point
    I thought it was Plain Old, Texas. Learn something new everyday
  18. 1 point
    I got mugged on New Years night!! Is the same thing we are talking bout?
  19. 1 point
    I know this is an old topic, but wanted to third that this is a solid recipe. I’ve made it three times and always satisfies my stout fans. I’m going to try to age some longer than three months to see how good it will get.
  20. 1 point
    I prop mine up with a couple cases, not while brewing, but at bottling after cold crashing and it keeps the bottles pretty "clean".
  21. 0 points
    Yup. A huge number left in the the summer of 2013. Many went to another forum, but that died off and has probably 1/2 dozen active participants out of nearly 1,000 members. Many also left brewing totally - this hobby has a huge dropout rate, and that was before craft beer really impacted it, dramatically increasing the dropout rate. That's why homebrew stores are hurting.
  22. 0 points
    lol it's funny seeing these guys that posted thousands of times on this forum and they're just gone now!
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