Recent content by DrunkinIrish

I am going to dry hop my IPA in the keg, but I am wondering if I should do this under pressure or just purge the o2 and leave it at a very low pressure. If you have ever done this before please let me know.

Hmmm. I may try this. It would be cheaper and it would give me a small taste of all grain before I went full scale.

Can you use corn sugar for making a starter?(I have a bunch laying around)

I'm in!

Sam Adams Rebel IPA. Waiting on my swmbo for our lunch date.

Thanks for all of your help! I can't wait to get this brew going his Sunday. I have been making beer for a while now (aprox. 15 batches) but I want to start working on making good beer that is repeatable now. This forum has always been a huge help. Thank you.

Cheers my fellow St. Louis brewer.

Awesome thanks for the info. I was concerned that there wouldn't be enough yeast in suspension during the transfer to the keg but it sounds like that isn't a problem. One more quick question about hefeweizens, use Irish moss or no? Will it in anyway effect how the yeast suspends?

I know hefeweizens are supposed to be unfiltered and cloudy in general, my question is how do you achieve that in a keg?

Homebrewed IPA.

im in

Country music

Welcome! Glad to see another local boy on here.

+5 Irish Red 9889

Anyone have bottles in the St Charles MO area.