Recent content by hottpeper13

The reserved room with the garage doors to the right of the bar. Look for the guy in the green felt hat.

I agree with local, I use Proximity Malts.

When I want to make a Tripple or Quad I always make a Blonde of 1.040- 1.050 first then rack that to a keg on brew day and pump the wort onto the entire yeast cake. I feel it's better to drink the starter then pitch it down the drain. I do overbuild starters and only make a starter out of dry...

I second the 2 hr mash! That and Notty at <64* will get you there, if a chico is what you want.

The Brewligans have the monthly meeting on the 13th at 6:30 pm at Old Germantown on Pleasant view rd. It is a wood fired sourdough pizza place with a 15 barrel brewery and homemade sausage. It's my Cheers Bar!

Can't you use the water that big brewery uses? I believe it's from the Big Eddie springs!

Looks like temp control wins again! I also have a lagerator where the kegs sit at 33* and all but IPA's spend 4 weeks there,so a pipe line is helpful.

I use TYB Belgian Dry yeast,and get 13% meads. If you want authentic, I would think a Kveik strain. Orange blossom and Voss at 86*, you'll need lots of nutes.

I fill 5 gal water bottles and put it in the washing machine. Also I don't use a pressure tank for holding and with a heater and a 90 psi pump I get 5 gal of permeate to 4 gal of effluent. If the washer is full it gose into the sump pump and down to the pond.

Why is that savage? When a brew doesn't work out for me ,I've found it better to just change the name or style. Trying to fix it generally messes it up. Live and learn.

From the Love Brothers?

I start my onions the first week of Feb. I trim my pepper plants to 4 branches,trim the roots to fit the pot I choose and put them in a south window. In march they started to leaf out and I have 6 jalapeno plants with a stalk the thickness of my thumb.

Just tell everyone it's an British beer!

A pizza place with brewery near me just started selling canned 6 packs that were done with a mobile canner. So far so good, they come to you and can out of the bright tank.

I would bump that calcium up to at least 50 ppm's using CaCl2. You will have a stronger fermentation and clearer beer.