I looked up some info on it and read this on Wiki:

Porter is a beer with a dark colour. The history and development of stout and porter are intertwined. The name was first used in the 18th century from its popularity with the street and river porters of London. It is generally brewed with dark malts. The name "stout" for a dark beer came about because a strong porter may be called "Extra Porter" or "Double Porter" or "Stout Porter". The term "Stout Porter" would later be shortened to just "Stout". For example, Guinness Extra Stout was originally called "Extra Superior Porter" and was only given the name Extra Stout in 1840.

I must be missing the underlying difference, because they still seem like the same beers to me.

Can someone break the difference down for me, please?
they are similar but I believe stouts have an addition of a small percentage of chocolate malt (and thus darker) and tend to be of higher % abv

That’s the way it was broken down for me.

Pretty much, Stouts have more of a roasted/burnt taste and Porters have more of a chocolate flavor.

Seems the lines blur a lot between the two styles, though.
Stronger taste.. more of the burn/wood taste than the overly light chocolate, toffee, etc type malts

Grab this before you go:

Yeah, they’re two different beer styles and there’s substyles within the two.

One of the main differences is a stout will have roasted barley generally and a porter won’t.
Stouts usually contain more burnt malt although porters can also. You may see some porters served on nitrogen but stouts are much more likely to be nitro poured. I wouldn’t agree that stouts usually have a higher ABV (even Guinness which is 4.2% in the US is 7.2% in most other parts of the world, and tastes much better there too).
I forgot all about this thread.

I tried both of the beers in the 1st post, and don’t think my palette can tell enough difference to make a difference, really.

You’re palette will develop over time and you’ll soon be able to spot the differences between the two.
to bump this thread again but porters do have a more chocolate flavor but stouts lend them selves to adjucts, like oats, honey, chocolate nibs, ect.

How’d it turn out? You need to try a roasted coconut porter sometime.

It’s going into secondary this weekend.

My understanding is that porters are generally maltier, and stouts are drier.

Yep, pretty much.

That roasted coconut porter looks freaken cool.

It would be a NIGHTMARE to rack with an autosiphon! Even things that settle would likely get sucked up into that!

Hop bag over the end of the autosiphon

With that much coconut it would get clogged eventually, no?

Nope, really wasn’t an issue, I let it settle well before racking and tried to keep the siphon off the bottom until the very end. I think the size of it was just right and helped keep it from clogging. I wouldn’t move the carboy and try it immediately after though
So in the Beer Class I took this past quarter I learned that Porters started in England when British Porters (Bell Hops) would go to the pub after work and buy a cheap pitcher of ale then mix in a pint of stout to give the relatively flavorless ale more flavor cheaply without digging too deap into the pay check and as time went on it became it’s own beer style.

Related posts:

1. Your Top Ten Sodas ......
2. Completely beer brewing kit for 600$ ......
3. Anyone still homebrew? ......

kthnxbai
You can get a really good setup for that amount. That’s a lot of money for a beginner. As far as how to spend it, I would go to places like these to check things out:

well, i can spend UP to 600$ on it, then what is a good value kit in that price range? i dont want to "settle" for crap equipment

You can buy an equipment kit for less that $100. Through in a SS pot and you’re pretty much ready to make beer. Of course, you can spend a lot of money on it initially, but you aren’t gonna really know what you’re doing or how to do it properly.

Buy a pot, buy a kit (usually consists of a carboy, a bucket a hydrometer and maybe a couple hoses) and buy an ingredient kit/recipe kit. That’ll get you started. Then once you’re ready, use more of that $600 to make better beer. I’ve been making beer a year now and still do it on my stovetop. But I’ve gotten my process down so that my efficiencies are solid and so is the beer, IMO.

I started about six months ago and still havent spent $600 on stuff and I have bought a lot of stuff over the last few months. I would say about $150 would get you a pretty good setup for starters.
ok – so i can save money for ingredients – awesome. can you share what type of equipment you currently use? and if you had to buy new ones, wht would you go for?
I’d get a deluxe kit from Austin Homebrew Supply. I got mine from mountain homebrew, but if I were to do it again, I’d order from AHS.

My current setup is:

1 6 – 1/2 gallon glass carboy
1 6 gallon bottling bucket
1 set of boiling pans – a 4 gallon, 3 gallon, and 2 gallon

Smaller Items -

Measuring Cups
Funnel
Bottle Caps
1 gallon pitcher
Beer thermameter
Hydrometer
Tupperware storage bins
Easy Clean Disinfectant
Carboy Brush
autosiphon
S shaped airlock
hoses
Priming Sugar

I am getting ready to purchase a turkey fryer so that I can brew outside this summer. Brewing stinks up the house and my wife bitches about it.

I know I am forgetting a couple of things but that is most of it. I purchase all my gear from a local store but I have heard nothing but great things from Austin Homebrew.

You can also try . It is a local guy here in KC that is trying to start a brew supply business. His has good prices for carboys.
This is something I’d like to try. Are those Mr Beer $25-50 kits any good?

is it necessary to get a SET of stock pots? (aka boiling pans)?

I need to get one for general cooking anyway, and i think the most practical sizes are 8qt or 12qt (2 or 3 gal)

I suppose larger is better – 3 gal?

Also, im looking between Hard Anodized and cladded Stainless Steel…prob doesnt matter for wort boiling

NO.

I started with a 4 gallon, doing 5 gallon batches. (2 gallons wort, then adding 3 gallons into the primary)

I’ve since moved on to a keggle (keg with the top cut, making it a large kettle = keggle) for full batches.

What about this one:

do you bottle or have mini keg? obviously bottling is good for gifting to friends, but i think there is convience++ in sending your stuff right to a small keg
how do you guys like the results that you’re getting using these kits???

Never seen that before.. Seems a little fetched for brewing though.

Get something like this..

I keg now. But I started bottling.
It’s kind of a right of passage. Kegging is a decent size step. Between cost and equipment needed, you really expand your brewing supplies.

With that said, I still bottle, somewhat.. I have friends that constantly ask for beers to be made or request 12 packs.. So I got a beer gun to fill from the keg to bottle.

Kegging was one of the best moves I have made. Its so much easier and hassle free, but im glad I started bottling then moving on to kegging.

Those kits really aren’t too bad.
If you get them from a good place that constantly rotates their stock, you’re fine. If you get an old kit with old yeast, you should probably grab some fresh yeast or start farming yeast from your batches to use.

You need to be able to boil 5 – 6 gallons of water. It can be done in one large boiling pan or several smaller ones. I got my set because it was on clearance at Wal-Mart for $20. I usually boil my Wort with 3 gallons in my 4 gallon pot and then an additional 2 gallons of water to top it off in my 3 gallon pan.

I plan on getting a turkey fryer with an 8 gallon pan this summer so I can do full boils outside versus my kitchen.

You don’t need to boil 5-6 gallons unless you’re doing full batches. And from the sound of it, he isn’t doing full batches.

Like you said, most kits and extract recipes call for 2 or 3 gallons at boil and then an add in of 2-3 into the primary.

You can get a 4 gallon at KMart/Walmart/Meijer at a decent price. When you start getting into 5 gallon +, they get expensive. Save the loot, buy a 4 gallon for now, then move up to a keggle.
Kegging is supposed to be a lot easier. I bottled when I used to make beer but it just took so long and there’s so much good beer available all over the place, it didn’t seem to be worth the effort.
Boiling all of your water is not necessary. I’ve been using water in gallon jugs from the grocery store to do the top-off on my batches. I find it much easier to do things that way. It cools the wort down quicker as well, because I put the jugs in the freezer when I start my boil.

Canned malt extract is pretty iffy. I’d order a recipe kit from a place like Austin Homebrew that has high turnover. They come with very simple directions. I’d suggest the American Red ale. It’s VERY good, easy to make, and simple. You’re going to want a scale that weighs in fractions of ounces though, to make your hop additions properly.

I have heard bad things about using the gallon spring water from the stores. I have heard about peoples batches being spoiled because the water was contiminated.

I see no reason to take the risk. Boiling water only takes 15 minutes and isnt difficult.
Many of the people on the homebrew board don’t even do that, they just use water straight from the tap(providing they’re not chlorinated heavily), but I see no point in taking the risk. I’ve had 5 batches with absolutely no problems, and don’t see the point in spending all of the extra time and effort to boil then cool an extra 3 gallons of water.

How do you know the batches were contaminated by the water? There are quite a few variables that could have caused contamination.
I’ve used store spring water and tap water with no issues really.

If one is really worried about the water you can always test it. For all grain you should make sure the Ph is right anyways.

You make a good point with that last statement I still dont want to take the risk though.

I usually will boil my top off water the day before and then seal it up and let it sit.

My first batch I ever did was contiminated and since then I am extra cautious becuase that was a lot of work for nothing but pooring 50 bottles down the sink.

When you do full batches, you boil your whole load.

I’ve used spring, distilled and tap… Never had a problem.

I can’t remember ever hearing a problem with water, unless its really shitty water.
$600 is a lot of money for a new brewer, I’d try to not blow it all at once and then improve where you think you need improving. Personally I wasn’t really happy with my brewing until I went all grain and started kegging. You could probably start with some partial mashes and extract and see what you think. The two things I’d splurge on if I were you would be a propane burner and big pot, and a good wort chiller. They make a better beer and your brew day easier. Also read about making yeast starters and oxygenating your wort. They’re easy to do and help your beer for little money. Past that ferment in a bucket, use a 5 gallon carboy to secondary, bottle from a bottling bucket…you shouldn’t need to spend a ton, at least yet.

My favorite supplier

My website has several calculators that brewers might find handy.

Agreed. Nice site, I will definately have that bookmarked.
Thanks, I haven’t added to it much lately but if anyone needs any specific calulators or math for brewing let me know. I’ve made a pretty large library of functions that can be put together.
Seriously, your calculators are awesome. I’m really happy you posted that.

I’d prost the thread if we had that here

Well, I used bottled spring water on my batch I started last night. So, hopefully there will be no issues.

But, I would never use tap water. I live in Kansas City which has the cleanest water in the nation and I still wouldnt use it for anything. That is taking a tremendous risk. Even the cleaniest tap water has bacteria in it that could destroy a batch of brew.
Luckily, no serious human pathogens can survive in beer. Just stuff that might give you the runs, but nothing that will kill you.

It may not hurt you but it can ruin a batch or beer that you worked awfully hard on!
I need to get some kegging equipment soon. I’m tired of bottling.

If you sanitize well, you should be fine.

Like I said, i’ve used it without any issues.

It’s one of the greatest things i’ve ever done (homebrewing wise)…
It makes life so much easier.

The bitch of it is that as soon as I started kegging, I needed bottles of beer.

So just when I think im out of bottling, I need it.
I thought I was done buying kegging crap, then came a beer gun.

Its never ending!

Very true.
It can be an expensive hobby, that’s for sure.

We do majority beer and a wine maybe twice a year.
I’ve done soda, but never had a batch turn out right.

So, we have all the normal brewing shit.. Wort chiller, jockey box, mash cooler, kegerator, 6 cornies, funnels, strainers, misc. crap, corkers, cappers, thermometers, etc etc etc
Its ridiculous.

With that said, I love it. I’ll keep spending my money on it.
Wife supports it, so im good!

pfft. Be a man, drink it anyway!

I want to try to make soda sometime.

I’ve had a terribly bad batch and made myself drink a bottle as punishment! Never again!

I tried making a Blue Moon clone, but lightly crushed the coriander before adding to the boil, then left it in carboy for fermentation. The flavor is overpoweringly coriander. It’s terrible and nearly undrinkable. I tried to let it mellow for a few months, but it just got worse! Now I just use it to cook, like when I make chili and beer brats.
In the fall look for a turkey Fryer, one of the gas ones, and use that to heat your brew pot, for several years I brewed on my stove and it took for ever to get 3 gallons of water to a boil. With a larger burner you can boil you water much faster.

Just get a couple of these

64 ounce grolsh top bottles, 15 bucks and the beer they come with which is 7.5 ABV isn’t too bad.

TOO bad they’re sold out at my local bevmo

I saw the turkey fryer and 8 gallon pot at Wal-Mart the other day for $40. I dont know about the quality of the pot though.

On my stove it takes 13 minutes to get 3 gallons to boil every single time.
My stove takes about 30 minutes to bring 3 gallons of water to a boil. I’ll be buying a turkey fryer as soon as I have room to use it.

Stupid fucking soda.

I’ve made 15 gallons of toilet flush.

Ouch

Related posts:

1. Homebrewers: Rate my "custom" starter kit ......
2. Anyone still homebrew? ......
3. cooking lobster question ......

what are your top ten sodas?
it can be from any soda brand in the world or USA!
10.Coke
9. Hansens Vanilla Cream Soda
8. RC Cola
7. Cactus Cooler
6. Squirt
5. Dr Pepper
4. Mt Dew Code Red

3. Kemper Root Beer
2. Coco Rico Coconut soda
1. Hansens Sarsaparilla
1. Coca Cola bottled in glass bottles in Mexico. Uses cane sugar instead of corn syrup.
2. Coca Cola from a fountain.
3. Coca Cola in a can.
4. Barq’s Rootbeer in a can.
5. Surge, in a can.
6. IBC Cream Soda, in a glass bottle.
7. IBC Root Beer, glass bottle.
8. A&W Root beer, fountain, frosty mug.
9. Vanilla Coke, can.
10. Mixing everything in a Quick Trip together in one cup.
Dr. Pepper
squirt
coke from a bottle
Red Tale Ale (one of my favorite alcoholic sodas)
DR.PEPPER
CHERRY COKE/WILD CHERRY PEPSI
SANGRIA(the mexican soda kind)
COKE/PEPSI
FANTA
Dr.Pepper.

Nuff said.

Or maybe Jones Green Apple or Bluer Sky’s Black cherry.

Related posts:

1. Chocolate Glazed ......
2. Anyone still homebrew? ......

I have a wheat that I am going to be bottling in the next couple of days. I was actually just thinking about what to buy next.
I have a vanilla porter in primary right now(boiled on thursday) and I have an amber that’s bottle conditioning.

I’m gonna get a kolsch going in about a week for a lawnmower beer, followed by a citrusweizen, and another go-round of american red.

Nice!
I have a honey porter that I finished and bottled 3 weeks ago, but now it looks like I didn’t wait long enough since the caps are starting to bulge I just hope they don’t start exploding so I put them in the fridge.

How long did you let it ferment?

I would definately start using a Hydrometer if you arent already.
I just finished another lawnmower batch (in keg) and transferred a pale to secondary. w00t.
Just got back from the homebrew store. Making a slightly modified American Red and a Wheat-blonde with a kolsch yeast that should be interesting at the very least.
I’ve still got about 20 gallons of mead aging in their carboy. I might have to bottle some so I can make some wine or more mead.
I just bottled a Wheat and am getting ready to start a Austrialian Pale Ale.

Wow that is a lot of mead.

I am going to start working on a blood orange hefe based on a recipe from Dog Fish Head. It sounds tasty.

Make sure whatever you are fermenting in stays nice and cold. Lagers need colder temps.

Well its not all straight mead. I just cannot remember all the different names it gets when you add things to it. I do them in 5 gallon batches. I have a great vanilla bean/cinnamon going, a blueberry, a strawberry, and then a dry and sweet straight up batch. I’ve also been aging them for a few years. As soon as I get some more carboys though I’ve got a few more pounds of honey to make some more.
What is involved in making a steam style of beer, i remember reading some where that it used loger yeast and let it firment at ale temps. if some one knows please let me know.

I think I have a book or two with some info but here is a recipe kit that is suppose to be a clone of Anchor’s Steam Beer.

Transferred my vanilla porter to secondary (finally) and put 2.5 bourbon soaked vanilla beans in after it. Should be tasty in about 2 weeks.

I’m doing the boil on my strange Wheat-blonde w/ kolsch yeast tonight.

Nice.

I am waiting on my latest Amber Ale to finish up. Should be a good one.
I’m trying to drink some of the beer that currently fills every inch of my 9cu-ft chest freezer so I can homebrew again. Gonna keg this time around. Thinking about making a lager too.

Yeah, ive been through HBT’s recipe database.
I’m working on an American Red recipe right now, but my next brew will likely be an APA. I’m pumped.
I just got a Scottish 60 Ale in the mail from Northern Brewer yesterday. I will be starting that this weekend after I bottle my Austrialian Pale Ale.
Brewing the hefe tomorrow. I couldn’t find any blood oranges local so im just using normal ones.
I just bottled my Australian Pale Ale last night, it smells good and I am looking forward to trying it.
Kolsch just finished brewing (literally) and im about to do a lawnmower again.

It’s hot as hell. I hate brewing when its hot.
I ordered a propane burner for outside a few days ago. $30 from amazon, so I’m waiting for that to come before I start my APA. My mom’s neighbor apparently has a full sized keg (15.5 gallons) that he wants to give me, so I’m going to have a free keggle once I cut the top off, so I can do full boils.

Oh, and I’m making a kegerator in the next 2 weeks. 2 Corny kegs, so I can stop storing so many bottles.

Oh, and I boiled my Wheat Blonde 2 weeks ago yesterday, and the krausen STILL hasn’t fallen yet. It’s intense. I’m thinking of leaving it in primary til I have time to do the boil on the apa.

Making the jump to kegging will be the greatest thing you’ve ever done.

Are you doing a 4912 kegerator or a keezer?

And stop whoring the free lifetime membership thread with your pictures.
I want that.
lol, I ran out of photos, I’ll take lots more this weekend for that thread.

I’m doing the 4912. It’s going to be a dual faucet. On wednesday I almost ordered it from fry’s online, but after discussing it with my bf, we decided to wait til friday(today) to order it, because we’ll be driving by on our way to and from a shooting competition. I looked at it yesterday morning and it had jumped $50 in price overnight! Turns out that Sanyo discontinued the 4912, so it can’t be gotten at bestbuy. Luckily Costco offers free shipping and a slightly higher price.

I’m getting a dual tap tower + CO2 +a perlick faucets + all the other stuff from kegconnection, and Brewtopia’s selling me a few of the kegs he picked up for his brewery, so once he gets those over from the peninsula, I should be ready to roll! I just have to get the stuff from kegconnection ordered.

I have a propane burner showing up on tuesday (for full boils) and the Sanyo showing up wednesday. I’m sure my apartment manager lady is going to think we’re crazy. This week we had 500 10mm bullets shipped to us also.

I’m SO pumped to start kegging. After my "wtf is this" bottling mishap I’m certainly ready to be done with all that hoopla and storing it.

Its so much easier. The only bitch is not having bottles around when you need them. ie a homebrew competition or if you want to give a friend a few beers. The beer gun is good, but still.

I did the 4912 and it was easy as hell. I got mine from Best Buy the week before they were discontinued.
Yeah, I think I might get some carb drops (whichever ones don’t have malt extract in them) and keep them on hand in case I ever have more than a flat 5 gallons of beer to go in the kegs. That’ll make bottling a few easy, and then there’s the simple counterpressure filler. After spending over an hour bottling a batch of porter that I’ve been putting off til last night, I’m MORE than ready to start kegging. It’s like racking to the bottling bucket, then sealing it and being done.
Where could I find a list of things I would need to get started on something like this?

Homebrewing or Kegging?

I ended up overpaying for my kit, but it had literally everything I needed and I haven’t bought more supplies(except ingredients) until recently (5+ batches) when I decided to move up to kegging and full boils. If you like to "watch" things and stay informed on the progress of your stuff, you’d be better off getting a carboy as a primary fermentation vessel, because you can watch the convection currents, the trub building, and the krausen doing it’s thing, instead of just watching a bucket bubbling. There are 2 choices to go with as far as "carboy" style fermentation/clearing vessels. Many people use "better bottles" which are food-grade plastic jugs, similar to water cooler bottles. These are lighter and don’t break if you drop them. They also can develop scratches inside if you use a carboy brush to scrub off dried on protein and dead yeast, which makes keeping them effectively sanitized very difficult, they also show "wear" by scratching and whatnot on the outside. They’re also fairly oxygen permeable, so aren’t suitable for long-term bulk aging such as a mead or barleywine would need.

Glass carboys are heavier, cost more to ship, are breakable (ever spill 5 gallons of water all over the floor? Imagine 5 gallons of very sticky water!), but they also "last" better, you can scrub them all you want and not worry about scratching them, IMO, they look better, and if you’re careful with them at all, they’re really very easy to handle.

Here’s what mine came with, and I use all of the stuff, so look into getting everything
Detailed Description
The Deluxe Homebrewing Starter Kit Includes:

6 Gallon Glass Carboy Fermenter complete with Stopper, Airlock, Carrying Handle, and Stick-on Thermometer.
5 Gallon Glass Carboy Fermenter complete with Stopper, Airlock, Carrying Handle, and Stick-on Thermometer.
Siphoning System featuring the "Auto-Siphon"
Funnel
Bottling System with Bottle Filling Wand
2 Cases of 22oz Beer Bottles
Bottle Capper and Bottle Caps
20 Quart Stainless Steel Brewing Pot
Boil Proof Brewing Spoon
Floating Glass Thermometer
Hydrometer and Testing Jar
Carboy and Bottle Cleaning Brushes
Cleaning Kit containing PBW Cleaner and Star San Sanitizer
"How To Brew" Text
Your Choice of any Coopers Pre-Hopped Beer Kits to get started!
where did you get that kit?

Also, how would you rate your homebrews compared to standard bottled beer, and/or microbrew bars?

Do you think your beer tastes better than most nationally distributed beers, or is this mostly for the fun and pride of brewing your own?

I’ve never had any homebrew stuff so I am curious as to how it compares.

I really love beer, and I am constantly trying to find new stuff to try out and learn about. I’ve been thinking of doing this for some time now, but didn’t really know where to start.
I picked it up locally, but the shop I got it from has a site. Like I said, I overpaid, and the price listed on their site is more than I ended up paying in store.

My homebrew is at least as good as commercial craft beers. The main reason that I do it is for the fun and pride, but I also like to cook, and this sort of goes along with that. There’s a ton of interesting science involved in it that I totally dig also. I had a batch not turn out very good, but it isn’t the end of the world, it has a strong coriander flavor, so I use it for cooking. Besides, I’m only out about $25 in ingredients, and I learned a lesson – Don’t leave coriander in the fermenter. One advantage of homebrew is the huge amount of recipes out there, and so many different styles. "I wonder what a vanilla porter would taste like…" well, make it! I did. I’ve found that for the cost of a 6-pack at specialty beer stores, you can make 2 cases of whatever style beer you like. I just got a 1 gallon glass jug (super cheap wine) to try an "apfelwein" recipe which is essentially apple juice, corn sugar, and dry white wine yeast. I don’t know of anywhere to get this locally, so this is my only chance to try it.

When it comes down to it, you can pick up a hobby which is relaxing, requires some level of drinking to perfect, and has you drinking craft quality beer regularly, instead of breaking yourself buying bottle after bottle of specialty beer and having no understanding of the components and processes, and nothing tangible to show for it.
Did you hear about carboys? The company that makes them in Mexico went out of business. No more 6.5 gallon glass carboys for a while, if ever.

I might see if I can have a welder I know make me a large steel fermenter. I am guessing the issue with it will be keeping it air tight so I need to do some research.

Why not just get a pony or corny keg to ferment in? Or you could use the ever popular Ale Pail. I have a 6.5 gallon glass carboy, and I’m sure many can be found on craigslist if you keep your eyes open for them.

I hadnt heard that. So, there is only one place that makes those carboys? Sounds like a business opportunity!

Thanks for the heads up, I had been thinking about picking up another 1 or 2.

They’re still making carboys in Italy, but now they have to retool for the 6.5′s

They said that 5 gallons are going up to 50-60 each and 6.5′s are expected to get up to 100.00 until shipments start rolling back in again.

This is the time to either go with a conical or switch to Better Bottles.

Since I brew so much, having (and paying for) 10 conicals just doesn’t make sense.
I’ll wind up buying one and going to better bottles.

I just checked and the two places I would normally buy from have them on back order. That sucks. I guess I will be looking into Better Bottles.

Austin Homebrew, Northern Brewer and Midwest all have them still, at close to the same price.

I didnt check them because I imagine shipping would raise the cost but it may be worth it giving the current situation.

All 3 places have good prices on shipping.
Hefe turned out great. Wonderful nose of banana, clover, and some orange sweetness (from the orange zest).

Taste was strong banana, clove, some wheat, and a light hint of orange.

I just cracked my first beer of an Australian Pale Ale I did and it turned out to by my best beer yet. It is excellent. I may have to do another batch of it.

Nice!

I am going to do this one again for sure. Cheap, easy, but wonderful tasting.
I just got them in the last few days. 3 of them will be full in the next week. Then I’m going to work on stockpiling beers that need some time to age like ambers and maybe a Christmas beer.

Beats the hell outa bottling!

I need to get my kegging equipment. I have 7 kegs and a small fridge now.

Congrats!

What are you paying for them out by you?
I paid $25 for the two double handled ones locally from a guy I know who’s setting up a brewpub, and I got 4 single handled ones from the Chico Company in CA for $96 shipped. All got new seals and a nice long oxyclean soak.

25.00 is actually a pretty decent price.
I catch them on sale from Adventures in Homebrewing for 20.00 once or twice a year.

Watch the oxy soaking..
I soaked one of mine to clean it when I bought it and forgot about it. 3 days later it had pitted it a little bit on the inside. I’ve read others having the same problem on HBT.
Yeah. The oxyclean is basically just hydrogen peroxide. I only leave glass to soak for more than a few hours.

I’m making a blonde on the cheap today. It’s getting apricots later this week, but I may leave some out without them, and I want it to taste super clean, so I’m filtering all the water through my brita, and decided not to use bottled water to top off, so I’m filtering a bunch, then I’m going to boil it, cool it, put it in bottles, then chill it. I forsee this being a LONG process. lol

It is, i’ve done the preboil before.

What I am trying now is using camden tablets. I use a very small amount to purify the water and it seems to work great. They are usually used in wine making but at low doses are great for purifying water.
Oh really? Like how many tablets per 3-4 gallons of water? I just got some to kill all the bugs in the apricots I’m putting in secondary with this blonde.

I’m using Oxyclean.

1 tablet is good for 30 gallons.

but using 1 tablet for 5 gallons is suppose to be okay.

I used half a tablet for 5 gallons and it came out just fine.

Related posts:

1. Wine Recomendations ......

2nd…midori sours
midori and vodka
midori tequila and sour etc….
A bunch of recipes with Midori as the base ingredient

This is a great site to fuck around with and find a ton of interesting recipes to try.
I actually really like Midori.

Midori sours are pretty damn good, and you can add your own spin to it(substitute ginger ale for 7up or mountain dew; can grind it with ice and make a slushee, etc).

2oz midori
2 good squirts of lime juice
1-2oz of sweet and sour
4oz of whatever soda.
Shake with ice and serve

No related posts.