Recent content by ExperimentalMental

I like to let the grain settle after stirring well, so about 10 minutes

That is one badass chart. I have recently started kegging as well, and I have been using the shake methode. But I think because of that, my beer taste too young. Giving the 2 weeks will allow a clearer beer and a mature tasting beer. Well, hopefully.....

I got the ole bayou classic turkey fryer and it works just fine. I have looked at other burners myself, but like you, I'll never brew a ten gallon session. So my cheap burner is more than sufficient. Choose wisely, don't waste money for a name

I use bottled ice and water in a cooler with a hole for the airlock. I like the US-05 at about 64-66f never had off flavors. I recently got the Mangrove Jack west coast, have yet to use it, but will in the next week. I'll try to remember to update.

Yea, I love that Vienna malt, I too have a smash with Vienna in it.

I woke up yesterday and promptly started brewing. It is nice to brew in the cool cool cool of the morning. I made vanilla Porter, matched numbers wells, have airlock activity within about 5 hours. Now just a matter waiting for fermentation to slow so I can add vanilla beans. My brother made a...

I have seen in the past where people talk about dry hopping in the keg at serving temps. I would think the same principals apply.

American home brew, I started my brew hobby there. Back in the 90's. Good dude that ran the place, but after I really got going I found his place limited. I always really liked Homebrew Mart, balast point brewery. Great beer, great selection.

Try Hydrobrew in, I wanna say Oceanside. I used to live in San Marcos, El Cajon, and San Diego proper. Home brewmart was awesome, loved the tasting room, with yogurt shoppe next door.

Actually I brewed it about 2 weeks ago and did the ol shake the keg thing on saturday Edit: yea that much wheat doesn't clear easily, but it taste so good. Enough color from the Vienna malt and all that wheat, takes you back a step at first.besides, it's just me so no need to stand on ceremony...

I was just laughing at the thread title. I typed, A question for all you letters out there. But I guess auto correccame into play, lol.

That's great, but for the efficiency issue. I think your mash thickness is going to come into play here. I generally get lower efficiencies when mashing thick. You should do the partigyle brew again though. It really is worth it, i have done it a couple or times. You get to make a huge beer and...

I should share, this is my Viennese Wheat Dreams, 60% Wheat 40%Vienna with Saaz, I used the safebrew wheat yeast.

OK so I'm not completely out of my mind. I thought it would be something like that. Thank you brother

While I have been brewing for roughly 15 years, with a few breaks in there, like now. I just brewed for the first time in 9 months, low carb diet. But just before I started my diet, I bought three kegs and everything else. My question is, are the first couple of pints generally cloudy?