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About Tinybuffalo

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    Brewmaster in Training
  1. I found out baking soda removes labels as good as most cleaners...
  2. A friend got me into brewing by having me come over and 'help' him out with a 5 gallon batch. He had been brewing for years and did an AG batch, it was way over my head at the time and It somewhat deterred me from brewing for a while... When I got into brewing a few years later, I started with extracts for my first 10 or so batches, then discovered BIAB. I now do mostly AG or PartialMash Batches, and really like brewing with the BIAB method, though some days the ease/good results of extract brewing is worth going that way. The others always excellent advice to start small is good. And it really doesn't take much more equipment or time.
  3. I ended up buying enough kegs to compensate for my lack of planning... With 4 batches always going at the same time (usualy), and no two batches of one style (unless i'm doing a side by side) I usualy have a little variety in the pipeline. Also, having so many helps give me much more time so I dont get into batches before they have had their chance to condition. I steped up to a 5 gallon kit this year, and that works GREAT for my house beers that keep running out as soon as friends hear a batch is ready... Got a "Dagger Falls IPA" clone in the kegerator now. Currently Brewing: Mighty Marzen #2, Centenial Ipa, White Wheat #4, and Coffee Porter
  4. Makes me miss DBA! I'll defanatly be taking a tour when I'm there next month!
  5. Are you looking to upgrade your output, or just to have beer on tap? I brew up Mr.Beer size batches and put them in my 5 gallon corney kegs with no issues. I have also brewed in 2 Mr.Beer kegs and mixed both into the 5 gallon corney keg.
  6. GWCR wrote: Looks good to me too. I basically have an AG version of what you just did conditioning right now. Should be very similar except I had a combo of centennial for bittering and cascade for flavor and aroma. I've also enjoyed branching out a bit from time to time. Keeps it even more interesting, and isn't really all that difficult once you do it. Keep us updated! Strange, I'v got a silmilar AG recipe to this going too... Must be a summer thing?
  7. I was under the impression Honey needed to be pasturized, so pouring it into bottles to prime sounds like a bad idea, unless your diluting it in water and boiling it. And if your already using water and boiling, why not add it to the whole batch and get a uniformed carbination? I batch prime with honey for most batches, and like the results.
  8. Chuck N wrote: I work the night shift. 4:30PM - 3:00AM four, sometimes five and few times six days a week. LOML also works night shift. 11:00PM - 7:00AM Sunday night through Thursday night. So I have Sunday night to myself while she's at work and I'm trying to reacclimate myself to the my work schedule. I work the same schedule, 11p-7a Sun-Thurs. It's not too fun, but it's kinda nice brewing in the morning after work. Getting strange looks from people when you buy a mixer-sixer at 7:30am is pretty funny though...
  9. bufbandit wrote: OK here's a question about the use of the hydrometer. The directions for the meter that you can buy from Mr. Beer says this: CAUTION: DON'T POUR YOUR HYDROMETER SAMPLES BACK INTO THE FERMENTER. EVEN IF YOU SANITIZE EVERYTHING WELL, DOING SO WILL GREATLY INCREASE THE CHANCES OF OFF FLAVORS IN YOUR BEER. Really? Does anyone just waste the OG sample? If things are properly sanitized whats the big deal? I pour mine back in. I think Mr. B is attempting to presuade you to not open the lid at all durring fermentation... If your carefull not to add in anything extra and use all sanatized equipment when taking your samples, pouring them back shouldn't be a problem. (I havn't had one)
  10. SenorPepe wrote: Well that's reassuring. My girlfriend HATES the smells associated with this hobby. And she'd be much less a fan of this BIAB idea if the brewday smells were much more pungent. My Fiance` Hates the smell of brewing day, smells up my entire house even with a kitchen range fan on & windows wide open. She also complains of the smell durring Brewery tours. I discovered if I get her a Hair/nail apointment, massage, or a few $ for shopping the complaints and her disappear from brew day. :)
  11. I'v used the McCormicks Valincia Orange a few times with no problems at all (other than too much or too little...). I always add it at the end of boil, Never gotten an off flavor from it.
  12. Welcome to the board!!! And Welcome to the Obsession! Sounds like you made BEER! Lots of great advise on here.
  13. heidibrew wrote: This brew report is brought to you by Heidi...and the letter B! Day 14: I just used the hydrometer to take another reading on my KT's cider and a first for my ale. Last week the cider was at 1020, now 1010... and I still hear it "glurg" out of the airlock (on the carboy). Also, it still has bubbles on the top. The ale is in the MB keg and it reads 1010 also. The exciting part for me: I drank both of them... and I liked 'em! Yes, the beer was flat (of course) but the flavor was nummy! Last week the cider tasted sort of like oily gas fumes (don't know what you call that yet)... this week I tasted the spices and it was good! So, while they may not be ready to bottle... I am *very* encouraged and I really want to drink them! That's all for now, ~Heidi Sounds like your making BEER! (cider too) I find my sample's get bigger and bigger, and it's very hard not to drink it all, even sometimes before it's done..
  14. Welcome to the board!!! Waiting is the hardest part..
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