Beer Feeds

I have nothing to do with these except I have bought one $99 and thought it was a really good pot for the price. Just passing along what I think is a good deal. http://cgi.ebay.com/BREWPOT-HLT-9-GALLON-H...2QQcmdZViewItem

Looking for a home brew supply shop in the Atlanta, GA area that has a website

Posted: by HBang (23 hours ago)

Saw the greatest gas burners on the Brutus 10. Primo setup. It's all about consistent results through precision control. I search a while and could not find an outlet that had anything that looked like them. Pretty distinct with the brass jets. Anyone know a source for these? I really just want to shock myself with the price tag.

Thanks!

So I have a stuck ferment. I think I know how to prevent what has happened here in the future, but we can get into that later.

I made a big RIS on June 14th.

The OG was 1.13. I had made a pretty big starter and used WLabs Irish Ale Yeast in the 5 gallon batch. 2 large orange peels, 1b of sugar and 2/3lb of lactose were added to the flameout.

The actual recipe was 18lbs 2 row, 1.5lbs 60L crystal, 1lb chocolate, .25 each of roasted barley, black and special b. I don't think the hopping schedule will matter, but if it does I can provide that information.

I ended up transferring into the 2nd fermenter on June 23rd (I was leaving town for 5 days, in hindsight I should have left it in there). The reading was 1.040 on the hyrdometer at about 73 degrees, also the temperature (no more than a degree or two fluctuation in the air) during the whole ferment.

I just took another reading and it was still 1.040.

I've never had a problem with fermenting, but I've never made a beer this big. I also realize after reading a little bit more on the subject, that I should be leaving the smaller beers in the primary fermenter for a longer period of time, and may not have to 2nd ferment for those beers. I always make a big starter and my fermenting temperature is always towards the higher end (lowest has been around 70, highest 75).

Any thoughts or questions to ask before offering advice?

I appreciate it.

Posted: by gabeerfan (3 hours ago)

I'm just starting my all-American Ryefest. 67% pils, 25% munich, 8% rye, lightly hopped, wyeast 2206. Actually the rye is the only thing American about it, but don't tell anyone.

Posted: by mookow (11 hours ago)

I currently brew 10 gal at a time using batch sparge and I am at the limit the cooler can hold. I want to get up to 15 gal or possible 20 gal per brewing session without doing two seperate batches. Does anyone do this batch sparging? If so what size cooler do you use. Would there be a problem doing 40 something pounds of grains at one time using a batch sparge?

Thanks!

Posted: by Stonebreaker (17 hours ago)

so I was at walmart and saw this dry erase board and this is MY brewboard™. I need to read a few books because I want to go to siebel and become a pro brewer. so I am going to start assigning myself homework each day like what chpaters of what books to read because its hard to keep myself motivated in that way. those will be in red.

then in the green will be brew operations like brewing or dryhopping.

then in blue will be events like competitions and such.

below will be a list of stuff I currently want/need for the brewery

then when I get push pins ill put recipes/brewsheets on the corkboard.

here is a pic.



what do you all think? its not a big deal..but was a spontanious idea..and I kinda dig it.

I am brewing a Malty Brown and using english Ale yeast. (WLP002) The yeast is super chuncky and I put it in a 2000ml starter the yeast has gone crazy and steadily multiplying but it's in like 1/8 ich chunks. I am assuming all is fine , but have never seen anything this chunky so I guess I am looking for a little reasurance to make sure it's ok.

Posted: by sedrori (24 hours ago)

Eric Warner has announced that after eight years of record growth during his tenure as CEO at Flying Dog Brewery, he will be leaving in search of a fresh, new challenge, effective September 1, 2008.  According to Eric, “Eight years as CEO is a long time in that position in this or any other industry.  I could not be prouder of all that’s been accomplished and I want to make a change while I’m at the top of my game.”

Eric added “I would not be comfortable making this move unless there was someone who I felt shared the same passion, enthusiasm, and dedication to Flying Dog that I do and who could seamlessly step in and build on the momentum we’ve created.  I am therefore pleased to announce that effective July 1st, Jim Caruso will be General Partner and CEO of Flying Dog Brewery and I will advise and assist him for the next two months.”

Jim has been affiliated with Flying Dog since 1995 and has served as the company’s Chairman since 1999.  “There is no greater joy than being part of the wonderful, wacky and irreverent world of Flying Dog,” Jim said.  “I love beer, and I have extraordinary respect for the talent and dedication of all the people who are the company, and I could not be prouder of what Flying Dog stands for.”

Flying Dog’s bold, craft beers combined with its purposefully irreverent view of the world are Flying Dog’s defining characteristics.  This year, Flying Dog beer drinkers will enjoy more than 14,000,000 bottles of its beers in 46 states and in countries throughout Europe.

Join The People’s Republic of Flying Dog at FlyingDogAles.com.

Technorati Tags: eric warner, jim caruso, flying dog, brewery, craft beer, lead dog, CEO

I'm planning on brewing a Saison next weekend (7/12) and with so many Saison strains available right now, was hoping to solicit some experiences and/or recommendations. I've done some board searches and gotten some good info, but figured a separate thread might be a good way to consolidate all this in one place. So what are your experiences with or opinions on any of the following strains:

White Labs:
565 - Belgian Saison I
566 - Belgian Saison II
568 - Belgian Saison Blend

WYeast:
3724 - Belgian Saison
3711 - French Saison
3725 - Bier de Garde
3726 - Farmhouse Ale

Thanks!

Bear with me, I'll get to my question. Some background first. I started making adjustments to my water three batches ago. It has consisted of adding calcium chloride to my HLT. If anything, my water was on the low end with calcium and chloride. I think it has improved my beer. It certainly has not hurt it. Before I started treating my water, I noticed a little bit of white reside on some of my fittings in my HLT. Nothing big, I figured it was carbonate or some other minerals that precipitated out. My water is not extremely hard, and in reality is pretty good brewing water as is. Originally I was just filtering and sometimes adding 5.2 pH Stabilizer. My water report can be found here if anyone is interested. As a side note, based on the new report data, I'm now wondering if I need to add calcium chloride anymore.

Since I've been adding calcium chloride, I notice A LOT of white residue in my HLT, my fermenter, and my kegs after they are empty. I don't think it is beerstone. It is whiter than beerstone. I also have a white residue on my stainless thermowell that is in my fermenter at the krausen line. The white residue cleans off with a bit of scrubbing or with Starsan and a little scrubbing.

Now to the questions: What am I seeing? Calcium carbonate? Calcium something else? Any guesses? Am I seeing this because I'm adding too much calcium? Or should I not worry, go by flavor, and deal with it?

I just kegged the first batch of beer I've brewed in about 6 years. I didn't have any friends that appreciated good beer back then so I kind of gave up on homebrewing. Fortunately, I had a couple of friends acquire functioning tastebuds and things have taken off again. I've gotten so many good ideas from this forum in the past few weeks and I just wanted to say thanks for sharing your ideas and experience. Special thanks to PineyWoodsBrewer for introducing me to all grain brewing and steering me in the right direction. Anyway, have a happy and safe 4th of July with a good homebrew!

Ok so I started my first batch this past Thursday evening. I've read several how-to's as far as the brewing process and there's some differences in the methods (as expected). But basically I was hoping you guys could point out some pro's and cons to using a "second fermenter". The directions from my local home brew shop suggest that you transfer the wort to a second fermenter (carboy, plastic tank, etc) after a week. Then after another week bottling.

I've seen the term "clarify" thrown around with secondary fermenters. What does that exactly mean? I know that when I bottle it, the "conditioning" or carbonation process is in effect so I'm not too worried about that.

For my first beer I'm brewin a Raspberry Wheat Ale because Purple Haze by Abita has been a long standing favorite of mine.

Ok so what say yeee wise beer gods? Thanks!!!

I picked up two kegs and a 5lb CO2 tank that arrived this weekend. Tonight, I got home from work at 1800 and cleaned, sanitized and filled two kegs. One with Saison and the other with a Blonde Ale. Both took less time than to bottle a single batch of brew.

Why didn't I do this sooner! My beers should be ready to go for Friday night! I've also got a Double IPA at 8.1% sitting in the bottle as well.

"Somebody, somebody has got to be un-afraid......to lead the freak parade!" -- Big n' Rich

Posted: by yemenmocha (20 hours ago)

Posted: by TrevorGW (20 hours ago)

Posted: by johnnieoz (22 hours ago)

Any leads on a good utility pump? The Harbor Freight special isn't all that great. Basically I want to beef up my ice water prechiller. It's got to lift up 4-5 feet or so, through 100 feet of 1/2 ID tubing. The HF pump doesn't really have much umph for this. It doesn't have to be a sump. I might actually prefer it not be.

This is what I've got now, BTW.

Here are my cascade hops I planted this year...They are already at 17ft ..I didnt think they would get that tall...and I am out of pole..any ideas? ?
My williamette are a close 2nd at 13 ft..

I know that problems pop up from time to time with brewing and a few sleepless nights. But just take it as a learning curve.


Got question ask most of us old brewers have been down that road before.

The sun is shinning , birds are singing and the tap is pouring.


Two month old cold crashed ALT. Forced at nine this AM, Tapped at Three pm

No worries Mate






Dominus Vobiscum



Swagman

Forbes.com has listed our world famous brewery tour as one of the best in America.  Of course, if you ask Rippe, he’ll unabashedly take all of the credit and tell you about the time he was on the show “Beer Nutz”.  And how he’s the heir to the Flying Dog Brewery throne.

Click here for the full story.

Technorati Tags: forbes magazine, brewery tour, flying dog, craft beer

Anyone have or know of good gluten free beer recipes? I'm trying to find a good recipe for my wife. She really liked Green's Endeavour Dubbel Dark Ale. Anyone know the clone to it? Thanks for any info on gluten free brewing...

Join us at Flying Dog Brewery as we host Session 1 of our monthly Food and Beer series. Details below.

Join us at Flying Dog Brewery as we host Session 1 of our monthly Food and Beer series. Details below.

Hey Everyone,
Just signed up for the brewboard, spent some time over at tasty brew for a while and just came upon this site the other day through another MB. I liked to pace and atmosphere of this place, so I thought I would join up.

A little about me: I've been brewing for about a year and have made 7 batches all of which are partials. Trying to move to AG but will probably have to wait until this hectic summer is over before I can make the leap.