Recent content by OleBrewing

it will normalize at set pressure. no need for a stone. just takes some trial and error to achieve what you are looking for. keep notes.

with tight serrated leaves like that looks like tree leaves. not a specialist in plants but have grown 8 different kinds of hops those leaves do not look like hop plants.

depends on temp and pressure applied. I used to do quick carb beer in 2-liter bottles. fill with beer squeeze out head space and fill with co2. refrigerate until cold. once cold would squeeze out head space again and hit it with 30-35psi until bottle is rock hard shake it some. put back in...

i have bottled many bottles of beer and cider. Does bottle conditioning make better packaging...depends. I will say kegged beer is much simpler and less bothersome than cleaning bottles. the nostalgia of cracking a bottle of homebrew does exist and is very enjoyable. but all my general beers...

a decade ago, bulk 50# sacks used to be 30$+- used to have a homebrew shop 100 miles away and he would be selling them for 50$. If i was that way for other reasons i would buy the bulk malt from him. Actually a local brewery spawned out of his homebrew shop from another lad. Anyway, now bulk...

remember when I could buy two packs of Marlboros and a bottle of pop with a five dollar bill and still get change.

since Mondays are technically my day off it is still the weekend. A light supper tonight. The fish are much prettier when alive before a bleed them on ice.

Living in the very upper midwest sheep was never a livestock raised in abundance. I have recently seen some ranches with sheep so I will be putting out some feelers on the book of faces to see if there is a farm to table option. Locally grocers and walmart may carry frozen lamb and not many...

i need to find me a source for lamb chops. I love my pork chops but i imagine the flavor of lamb doesn't even compare.

during mash. if grain bed gets locked there is not a whole lot of water surrounding the grist to encapsulate it. when the recirc bypasses it all the ratio is not great. like making pasta and not getting the noodles to free flow, in this case it would be the pasta getting stuck together and...

oh no with the grain bill I use at 40% wheat, with my setup it will gelatinize to a stiff "oatmeal". I think I use at least 2lbs (with out my notes total grain bill is 21-22#) . cant go wrong with more than enough and is a pain when you don't use enough. in my case I may have not let the...

in my case it was channeling as same recipe multiple times same mill gap just found a channel before maybe grain bed was rested.

I have had channeling issues before when brewing a beer with 40% wheat and using rice hulls when recirculating the mash and lost gravity points.

A Vienna Dakota grown malt American ESB (there is some Special B and C10 in there as well). Has not cleared as fast as I would like, but the residual English yeast still hanging around has a nice flavor. once cleared this baby will be crisp with a nice mouth feel and the earthy hops and malt...

this kind of reminds of a post long ago about someone propagating yeast from their pet cat hair (the animal). what ever happened to that one.