Fresh, quality beer feeds from selected sources for easy, centralized reading saving you from having to chase around the web finding it all for yourself...
I found this on Ebay Item # 160152574753. Will this work for what WE use them for? If so then a score for me, I think my mom has one of these packed away in her basement that I could probably get for nothing….
Just thought I would share some pictures of my children! My newly built keg fridge………A habitat for humanity used fridge, with all stainless steel hardware. Foreward sealing vent-matic faucets, stainless steel shanks, the icing on the cake my brand new guiness faucet (for putting my stouts on beer gas). Painted black cause I love guinness so much. Room to jam four maybe five, 5 gallon cornelious kegs in there. As Tim Allen would say OH OH OH!!! (GRUNT)!
Oh yeah…………..and my beautiful 14 month old boy too!
Many people who visit the brewery have the impression that we have uber secret brews stashed
away that we don’t share with the public. Well, all those people would be right.
This Wild Dog is our Horn Dog Barley Wine aged in used Stranahan’s Colorado Whiskey Barrels for 14 […]
Just got news that one of the world’s most renowned beer enthusiasts, Michael Jackson, passed away yesterday morning, reportably due to complications from his Parkinsons disease. Jackson was 65.
Michael Jackson has been the world’s premier beer critic and taster, scouring the world for new, different, and unique brews for more than 30 years.
Jackson originally shared […]
By now many of us have heard about G-dubs’ homeowner relief plan.
Apparently, there is no end to the license for the American consumer to act with increasing financial irresponsibility, nor the shortsighted fiscal policies that politicians continue to advance to deal with the ensuing messes that result. I guess I can’t say […]
Posted: by GordonS (21 hours ago)
Thinking about trying to brew with some tea.
My question is not how to do it, but what style would be best suited.
I’m thinking it has to be something light so tea flavor comes through.
So maybe a pale ale, but I was thinking of a wheat beer, a ‘Weise Tea”?
What malt bill do you think would work best??
So, I’ve got this Pale Ale I’m putting together (20lb two row, .5lb 20L crystal, .5lb 40L crystal, .5lb flaked barley), and the SRM is calculated to be ~6 srm. I want something a little darker, more like 10 srm or so. Now, on a 11 gallon recipe with 21.5lbs of grain, I can either jump that srm up with 1 ounce of black patent or I can use 4 ounces of ~90L crystal. I’m looking for the least flavor impact, I think… If either of those two choices stuck some sort of background character in the beer, I think the roast would be more objectionable… but will that really come through, that small amount, in a grain bill of that size?
Mike
So, in my continuing adventures with propane control…
Anyone figure a way to control a ASCO valve with not only a temperature controller, but also a safety thermocouple? So, the idea is the controller detects the water temp has falling below set point, check the thermocouple to make sure there is still a pilot going, then opens the gas valve.
Hi guys,
My latest beer is hazy. I knew it would be, as soon as a I took the hydrometer sample on kegging day, and put it into the fridge….
it was crystal clear, and an hour later, had developped a haze.
Sure enough, a good week after it has been kegged, it’s hazy coming out of the keg.
Mash was about 146-148 degrees F ( on the low side by accident )
Boil was 90 mins
Chill was very good also.
I used Irish Moss in the last 15 mins
Maris Otter and crystal 120 L used.
Safale S04 was the yeast. ( has nothing to do with the haze )
Lots of EKG hops used ( has nothing to do with the haze )
Picture of the hazy ESB:
VSS ACTIVATOR
Very Special Strains – Pure Liquid Yeast
For the Months of October through December, 2007
Please be sure to visit our new website!
We’ve scored a trifecta, fulfilling all three of the goals that inspired creation of the VSS promotion: introducing a new strain from the French side of Flanders; bringing back a strain from our archives by popular demand, and releasing a Proprietary Strain from one of the most popular craft brewed beers in America!
Wyeast Laboratories, Inc. proudly presents:
Fat Tire Ale Yeast
from New Belgium Brewery
Fort Collins, Colorado
Used for brewing Fat Tire Amber Ale by the brewers at New Belgium, who are looking forward to hearing from you at brewer@newbelgium.com.
Like the ageless delight of pedaling a bicycle, Fat Tire Amber Ale’s appeal is in its feat of balance: Toasty malt flavors (sorta’ like biscuits just pulled from the oven) coasting in equilibrium with crisp hoppiness. Delicious stability - in the world of sometimes-precarious beer flavors – is perhaps what prompted one consumer to write “this beer just makes you smile.”
Fat Tire’s depth of flavor, achieved with neither a disproportionate sway toward hops or malts, tandems well with a full spectrum of today’s engaging cuisines.
Fat Tire is so named for the bike trip founding brewer Jeff Lebesch took through Belgium that greatly inspired his homebrewing efforts.
Please visit New Belgium’s website at www.newbelgium.com.
From our archives by popular demand…
Wyeast 3864VSS Canadian/Belgian Ale
Produces mild phenols, which increase with increased fermentation temperatures. Low ester profile with a dry, slightly tart finish. Complex and well-balanced, alcohol tolerant.
Alcohol tolerance: approximately 12% ABV
Flocculation: medium
Apparent attenuation: 75-79%
Temperature range: 65-80°F (18-27°C)
New!
Wyeast 3711VSS French Saison
Produces saison or farmhouse style bières that are highly aromatic with clean, citrus-ester, peppery and spicy notes with no earthiness, and low phenol. This strain enhances the use of spices and aroma hops, and is extremely attenuative, but leaves an unexpected silky and rich mouthfeel in a very dry finished beer.
Alcohol tolerance: 12% ABV
Flocculation: low
Attenuation: 77-83%
Temperature range: 65-77°F (18-25°C)
We are excited to bring you these Very Special Strains, and we welcome your comments. Please feel free to contact us at vss@wyeastlab.com. Let us know what you think of this promotion and what strains you’d like to see offered in the future.
www.wyeastlab.com
So I’m going to start keeping my eye out for some kegs to convert to kettles. I think I’m just going to forget getting an aluminum pot and do this the right way. Since I don’t have money I definitely can’t afford a Sabco setup, but if I can find a keg for not very much I’d like to try to convert it.
I’m not very good at DIY type projects but I’m starting them a lot more since I’m homebrewing. I don’t mind doing the project I just don’t know how to go about it.
Anyway I read the FAQ and know I need to use something like a dremel to cut a hole in the top of the keg and then drill a hole and put in a bulkhead.
Newbie Question #1: What the hell is a dremel and where do I get one. I googled this and found the dremel company, etc., but I don’t know what tool I need.
I’ll probably be asking a friend with a lot more technical know how to help me with this. we could possibly weld some stuff at his house, so is it a lot cheaper to weld the bulkhead or should I just order one of the weldless fittings? If the weldless, any idea how much they run for?
Thanks.
I dug through the search and was surprised I didn’t see anything. Anyone have any simple/cheap cases for the Love controllers? I’m just looking for something cheap, maybe like an electrical junction box. If the stars align Friday I’ll be picking up a freezer and want something to hold it, but have no interest in making a fancy control box or anything…
Secondary question… has anyone used on of these controllers in the cold? On the site, they’re rated for 14-degrees. I’m planning to have this thing in the garage, and it could get a little cold out there in the winter. Maybe toss it in the freezer in the winter, and outside in the summer to keep the condensation off? I’m expected to heat it in the winter somehow.
Posted: by Lounge14ABV (15 hours ago)
I just got back from the brew store and realized I didn’t mill enough grains for my recipe. I need 2 or 3 more pounds and currently don’t own a milling machine; I always use my local shop. What’s the best way to crack a couple pounds of grain in a pinch with the best results? Thanks.
Buc
I’ve kegged probably 20 kegs or so total that all had the same strange aftertaste. I am still using extract, and thought maybe this was the “extract twang” I had heard so much about. I assumed this was just my “house” flavor. Tried many things to get rid of it:
bottled water
different homebrew shops for ingredients
sanitation techniques (starsan vs oxyclean vs pbw vs iodophor)
CO2 from different sources
cleaned/changed beer lines
plastic vs glass fermenting
brew kettle
new racking hoses
held my tounge to the other side of my mouth while brewing
All to no avail…Until:
Bought an aquarium pump aeration system! WOW these 2 batches (brewed about a month apart, but kegged the same day) taste AWESOME!
Could aeration really have such a dramatic effect??
The special guests continue. Chris, Mike and Gina from hoosierbeergeek.com made the pilgrimage to Muncie to check out our beer scene. We recorded a show at the Fickle Peach and threw back some great beer. They brought “Hop Juice” from Two Brothers Brewing and “Oaked Arrogant Bastard” from Stone. I threw […]
Hi all,
This idea was kicked around in the Michael Jackson post over in the general beer section but I thought I would get the ball rolling over here with a framework for a recipe. I haven’t included any specifics in terms of ingredients in a hope that the community will continue modifying this recipe until we get something that everyone feels will do proper justice to such an inspirational member of the beer community. I want this beer to be something that could be served as a cask beer in the CAMRA tradition that Jackson extoled. This beer will be a tribute / memorial beer in honor of the Beer Hunter so here we go:
English Barleywine
OG @1.100
IBUs @70
SRM @13
Grain bill
English pale malt
Wheat malt
Biscuit malt
English crystal malt
Hops
High alpha English for bittering (Target, Challenger, etc)
EKG for flavor and aroma
Yeast
Something english
I’ve got some RV hose in my sights and I wanna order it, but it’s saying max temp it’s FDA compliant at is 120 degrees… I usually run my hot water from the faucet through it, and that gets over 150 degrees.. so, what’s the mean to me? What happens when you go over 120 degrees with this stuff?
Mike
Anyone do anything like this? I was listening to the brewing network on the drive in today and Chris Graham was talking about what the B3 systems ship with. Basically it’s a burner w/ a pilot and the temp controller kicks on a valve to turns the gas on and off.
Posted: by jmpounders (3 hours ago)
Posted: by 8Phoenix (2 days ago)
Whats your next improvement gonna be either equipment wise or technique on your next batch?
I think I’m gonna try and not get to many drops of wort, water or milled grain on my brewing area. I’m a pig brewer (oooiiiinnnkkk!). I will rinse my area with a hose at least 3x during a session. When i get done, i got crap laying all over the place making my cleanup longer. And usually, my shirt and shorts are soaked. I just haven’t cared much until I brewed with Stangbat the other day on his new rig. One tiny drop and the paper towels came out. I bet we went thru an entire roll of towels. But the area and rig were clean!!! You look at my rig and think “Geeezzzz, this thing has been around a while”
What you gonna do?
So, I made my first lager Wednesday night, slowly fermenting away in the fridge I obtained a few weeks ago. On the warmest setting, my fridge is about 44degrees F, which should be fine (I read in Palmer’s book Oktoberfest ferments about 45). But, just to make sure, I pitched a ton of yeast in my mind, probably about a 3/4cup-1cup of slurry. That took about a week to make and 15 bottles of malta goya. I thought, shoot, for this amount of time and effort, I could have made beer, not just a starter! Then I wondered… could I make an ale with lager yeast (and a relatively tiny starter), and then pitched that yeast cake into the lager? I know this is how Anchor Steam came about… time to ask the brewboard!
Have you done it? How did it turn out? Seems this could work well. I’ll probably do this for my next lager if you think this could work… maybe use the spring ale group brew, but use lager yeast instead of the kolsh.
timmysdaman
Does anyone have the link for an excel spreadsheet that calculates abv and calories? I have downloaded it before but can’t seem to find it anymore.
Thanks.
I am going on vacation to Ocean Isle, NC and am wondering about the beer selection I am going to find in the grocery stores or any state beer stores…?
should I bring some good beer i can buy here or take my chances??
Football is finally here. Who’s your team and what do you drink while watching them?
Looks like my vacation is going to be have stops in Portland, Seattle, and Vancouver.
I have seen a couple of recommendations from non homebrewing friends (namely Laurelwood Public House in Portland).
Any can’t miss spots in this area?
It’s always pretty easy to find people to participate in some research and development around here. At a brewery, you can also call this process “sampling beers and exerting your opinion on anyone who will listen.”
Tuesday was R&D day for the new Trippel we’re planning to launch at the beginning of 2008. […]
