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Bach's Brews

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Everything posted by Bach's Brews

  1. Yeah, it's the box one. I'm not sure on the fittings. I may just replace with a 12in bazooka screen to be safe, but I haven't used this yet. I'm also buying a mash tun from a guy on Craigslist. He converted a home depot 10 gallon jug with weldless ball valve and false bottom for $50. I think that's a steal!
  2. So, I'm wondering if the little rust spots on this boil screen pose any issues when brewing? If so, is there a way to get them off? Thanks!
  3. Oh okay. Good to know then. I thought there was some sort of storefront. I'll try to make sure I order everything I need on the first try!
  4. I love this website. I'm actually going to go to the store over the weekend of May 19th for the first time. I'll be sure to place an order the day before so I can pick it up!
  5. I disagree. I've done this method and haven't had an issue yet. I don't put any agents in there either.
  6. Yeah, that's the only down side, but I usually throw them in the dishwasher when I have to go do something else. When I first started doing the dishwasher way I threw the bottles in right before I was going to bottle and had to wait until it finished. I learned from that and thought I could just multi-task or plan ahead by throwing them in right away in the morning.
  7. Yeah, do what you feel you need to do. I'm just saying I've saved myself LOADS of time by just putting the bottles in the dishwasher. I do a quick rinse before I put them in there, but that's it.
  8. Suit yourself. I've been doing it for a long time and haven't had any issues doing it that way. At least on my dishwasher there's a light that says "Sanitize" during the cycle, but most dishwasher's get hot enough to kill any bacteria or residual beer left in the bottle. Just my 2 cents.
  9. This may have been brought up as an idea for your bottle washing pain, but if the labels on the bottles have already been taken off, I just throw them in my dishwasher to sanitize them (I don't add any cleaner, just the normal cycle). I've had NO issues whatsoever doing it that way. I can fit easily 48 bottles if not more at a time. Just a thought to save you some time from having to wash EACH....INDIVIDUAL....BOTTLE....
  10. I soak the cans in HOT water so the labels peel off really easy. This also helps (in my mind) the extract to pour out of the can faster and easier. I had the same thing happen to me the first time I brewed and was able to fish out the paper that fell in. Welcome to the forums! Cheers!
  11. Appreciate the feedback. I already made that one a year ago haha. Post is from 2016. This is a new recipe I'm doing. I've figured out my timing, just questioning the vanilla beans from my post above. thanks!
  12. It's that time again! I've already brewed my Bourbon Barrel Stout, but now I'm adding the bourbon, oak chips and thinking about adding vanilla beans to it. It's a 5 gallon recipe, so I'm thinking of using 3-4 oz of oak chips, 20 oz of bourbon, and 4 vanilla beans???? The vanilla beans are new to me, so I'm not sure what to expect. I don't want to over power it with vanilla flavor, but have more subtle vanilla notes. What are you thoughts?
  13. So it's settled. I will keep the current hop schedule with the Galaxy as a late addition. I'm excited to give this a try. Not sure when I'll be able to brew this. Probably next weekend hopefully!
  14. Yeah, this definitely fermented at too high of a temperature. I did that with my first batch and it had a green cider taste. Trust us when we say, don't give up! We've all made mistakes and that's the fun part of making your own beer, you learn to make things better. Whether it's your process of doing things more efficiently or learning what NOT to do for next time. DON'T GIVE UP! Bottle it and let it condition for awhile, who knows maybe you made a great sour beer. You won't really know until it's conditioned for awhile in bottles to truly taste and see for yourself. As long as YOU enjoy it, that's what matters!
  15. The reason I did the Australian Galaxy at the end was due to NB recommendation that it would be a good late addition or flameout hop. Soooo, not sure where to go from here. Haha!
  16. I feel like after my full first year of brewing beer my patience has grown a lot! At first I was as giddy as a fat kid in a bakery shop and couldn't wait. So I tried almost all my beer I made in the first 6 months right at 4 weeks conditioning, then at 5 weeks, then at 6 weeks. What I realized was that for most of them I had to wait a little longer. My first IPA was fantastic at 8 weeks. Now my IPA tastes great at 5 or 6 weeks. My stouts and darker beers take a little longer for things to mend and mellow together and I try one at about 10-12 weeks. For the higher ABV beers I've made, I usually wait to crack one open until at LEAST 16 weeks. I've grown patient and have a huge pipeline to enjoy and don't feel the need to rush the process. I think if I didn't have any in the pipeline, I'd still have the patience to wait it out now that I've been brewing for a year. Everyone is going to give you their feedback and advice, but I think you really have to decide what you like and when the beer seems ready for your enjoyment. Obviously conditioning longer (for some beers) doesn't hurt anything and only makes the beer taste better. Plus, you learn what the beer tastes like at certain stages of conditioning. Cheers.
  17. This is what I'm thinking about doing: 6lbs Pale LME 1lb Light DME 8oz Caramel 40 8oz Carapils 1oz Cascade @ 60 1oz Australian Galaxy @ 10 1oz Cascade @ flameout US-05 yeast. Any tweaks I should make? Different hop schedule. I have these Australian hops I bought from NB and want to use them! :-D
  18. Thanks for some ideas guys! Supposed to be a beautiful weekend. I'd like to get out and brew! I do need to make my Bourbon Barrel Stout still! Might just do that.
  19. Anyone make any good Pale Ales lately? I have the makings for a base 5 gallon Pale Ale beer, but thought I'd ask you guys if you've made any stellar ones as of late! Thanks for the ideas! Cheers!
  20. I've made a few coffee stouts and ales and I usually add the cold brew at bottling. I just buy a 16 oz thing of cold brew from my local coffee shop and use that. Worked great in the Sunday Comin' Down Stout.
  21. 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!
  22. 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.
  23. 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.
  24. 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.
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