Brewcommune

When brewing with fresh hops do you use the same weight amounts and get the same IBU's? And do you have it tested for Alpha Acids? Just curious...

There's a Summer Beer Festival happening Saturday at The Twisted Vine in downtown Fullerton from noon to 3:00. All the info and beer line-up is on their website: www.twistedvinewines.com I'll be serving a couple of my home brews that I'm pretty proud of also. If you're gonna be in the area come on d...

I will be using March 809's so my question's been answered...thanks.

All right, next question: how much do you throttle back the pump when sparging? Just enough to keep the water a couple inches above the grain bed? Can that possibly burn the pump up?

Does anybody have a recommended sparge ring to use for a keggle? I'll be using a pump driven system, if it makes a difference.

Thanks for the input. I'm gonna go ahead and order them from you Derrin when you get them in stock. I'll also want to get the heat shields and orifices too. Just let me know when you have them...

I'm looking to get a couple of new burners for my system (low pressure propane). I'm leaning towards the Bayou Classic BG14 which is a 10 inch burner with air shutter. Does anybody have experience with this burner or opinions?

Hey y'all, I recently tried Mexican Chocolate for the first time (Chocolate Ibarra) and loved it...especially the cinnamon spice in it. I'd like to brew a Porter featuring this as an ingredient. My questions are: (1) how much chocolate should I use? (2) should I grind it up? and (3) boiled for the l...

I'm brewing an Oatmeal Stout tomorrow that calls for a 60 min boil of 0.2 oz. of brewer's licorice. I wasn't able to get it at AHP today, does anybody have any suggestions for a substitute that can be picked up at Henry's or Trader Joe's? If so, how long in the boil?

lexuschris wrote:FOOD RUN ::: PIZZA

Hey everyone,

Anyone who wants in on the pizza run for tonight's meeting, please post here you're preference for pepporonni or supreme pizza. $5/person. Deadline is 5PM.

Thanks,
-_Chris

Pepperoni for me.

Awesome set-up!!! It makes More Beer's BrewSculpture look like my 4 yr old daughter's PlaySkool kitchenette. I want one.....

It's pretty simple:
9 lbs. Pilsner Malt
1 lb. Munich Malt
0.5 lb. Wheat Malt

...90 min. boil with some noble hops thrown in. That's it!!!

Sorry to chime in so late, but I just mashed in at 12:00. A Kolsch that should be ready to drink in a month, can't wait!!! Perfect day to be brewing!!!

The comments sound encouraging. I have one other question though, is 14 days long enough to lager/condition at 40F or should I wait for 28 days? What can I expect from both? Damn, I guess that's two questions...My Bad!!!

I'm brewing a Kolsch on Sat. and the Club Barleywine on Wed. I know the Kolsch needs to ferment colder than a typical ale, so my question is, can I ferment both of these beers at the same time, and if so, at what temp.? By the way, I am using a temp. controlled fermenter.