Recent content by pvtpublic

Azores?

Portugal

Start with PBW, or you could score some lye. Give it a good rinse and then use straight vinegar, then air it out or use a chemical resistant spray bottle of starsan. The PBW/lye will break down cell walls and clean it thoroughly if you let it soak before scrubbing, make sure its as hot as you...

Like, Dixon Cider?

Mexico?

Studfinder (wine sour) Treasure Chest Blonde Cav Stout Ejection Porter Fuzzy Wuzzy Was A Beer (strong winter ale)

3 kitchens, huh? I bet that playset had one too...

Caribbean?

Havana?

Siasons, German pils, and American light lagers for me. I made an American light lager for my wedding, since I had a lot of family coming in from South Dakota. Turns out I really enjoyed making it and I was surprised how good it actually tasted, so it became an "after drinking-drinking beer"

I agree with the last few folks here talking about your lautering rate. The main reason for slowing the flow dramatically is that you don't want to compact your grain bed. This creates channeling, where the water flows through parts of your mash instead of it flowing around each grain, allowing...

A new way to back-sweeten with unfermentables?

I've gone from 5 gallons at a time to 155 gallons (not a typo) at a time. When you scale up, you're going to notice that you'll have to adjust something somewhere, for me it's dark malts.

It's like a monster truck you can pour into your face!

That's wicked awesome kid