Brewcommune

This is starting to sound really expensive and will have to rethink making my garage into a brewing room and into a tasting room instead. One of the advantages of living in California, is that it is never really that cold or wet out here... (alright... these last 2 weeks aside.. ;) ) When it is rain...

I was going to build a wall that would eliminate the outside door. I have a water spicket just outside my garage door as well as drains but none inside the garage and the gasline is way on the other side of my house so may have to consider propane. I'm not sure how intense I want to get on this buil...

brahn,

Thanks for the heads up. I'm going to get started on that now.

John

brahn wrote:You don't need to. You just need to do the test with water and then adjust the reading you already took from the carboy.

My garage at one point was used as a bedroom. So, all I would have to do to make it back to a room is add one wall with a door along with some kind of flooring (tile or carpet). Heat is a problem because it's cold there and is the coldest room in my house. We don't have a heater or A/C but if needed...

Has anyone converted their garage to a brewing room? What are the pros and cons of converting a garage into a brew house?

John

Is it ok to open the carboy up again to get another sample in order to do the Ehow testing? Thank you, John This is Eric’s AHP Sweet Stout recipe I used: Beer Profile Est Original Gravity: 1.054 SG Est Final Gravity: 1.014 SG Est Alcohol by Vol: 5.25% Bitterness: 38.1 IBU Est Color: 36.7 SRM Measure...

This is Eric’s AHP Sweet Stout recipe I used: Beer Profile Est Original Gravity: 1.054 SG Est Final Gravity: 1.014 SG Est Alcohol by Vol: 5.25% Bitterness: 38.1 IBU Est Color: 36.7 SRM Measured original Gravity: 1.010 SG Measured Final Gravity: 1.005 SG Actual Alcohol by Vol: 0.65% Calories: 43 cal/...

I just got done taking another sample and it reads as: 4 potential 6 Brix (or Plato) 1.022 specific gravity I am enjoying the flavor of my cream stout which is good news just not sure what the total out come will be. I don’t want to rush it but I am thinking of rechecking it again this Sunday. Any t...

I will be testing the levels tomorrow and can't wait. It has been difficult playing the wait and see game and look forward to tasting the fruits of my labor.

Look forward to it. John Jason from http://www.brewstands.com will be demoing his rig on Sunday January 9th, starting at 10am, at Addison Homebrew Provisions. He'll be brewing a 10 gallon batch of Imperial Red. We have hotdogs and chips. Feel free to bring homebrew or commercial to share if you like...

We will be at Pizza Port in San Clemente today around 12:30 or 1PM if anyone would like to join us.

John

Come join us.

maltbarley wrote:

tikitatt wrote:PS~ My wife and I are going to Pizza Port tomorrow in San Clemente to visit my cousin who is a manager on the restaurant side. Everyone is welcome to join us. We will be there around 1PM tomorrow.

So very tempting...I love me some Pizza Port.

Hi Dan, I really appreciate all the help you and everyone has given me. We used safale yeast s-04 for this batch. The temperature range given on the Fermentis website is a very generous 59 to 75 degrees F. Right now it's at 65 degrees and from what I understand it should be fine. I just may have to ...

The temperature in the closet where I am storing my carboy is around 63 degrees and will drop during the night. I put a blanket on it to try to keep it from getting too cold. I'm not sure on what to do or if I should do anything at all.

Thank you and have a great Christmas.

I didn't think it was a good idea to move it. I haven't touched it yet and will take the reading in a few days. + 1 on kegging. Your call on moving it or not but I think I would wait at least until the 1 week mark before changing anything. If it were me, I'd wait until Tuesday, take a reading, and t...