Recent content by JDFlow

Kegging a Belgian pale that's been in primary 5 months...we'll see.

Interesting, I've been using spiral oak sticks. Just aged an IPA for almost 2 months before it had the bourbon flavor I was looking for. Then dry hopped for a week after the bourbon flavor was right. Chips only take a week!? I could kick myself right now. Any specific chips you use?

10 days? Chill the keg in the day, roll it on it's side with gas on 25 for 1 - 2 minutes depending on carb level preference. Next morning bleed gas and set at serving pressure. I'll never do any other way. You can fix an over-carbed beer in a couple days by just releasing the pressure every...

Pale Ale is an excellent beer to start with. In my opinion it's THE beer that measures a brewer's ability. It really lets your use of malt and hops shine. As a beginner I did almost exclusively pales for a long time while I learned how different malts, hops, yeast, and eventually water...

LOL oh yeah.... 1 1/2 tsp pumpkin pie spice @ 1 minute

5 Gallon - Target OG 1.052 16 IBUs 10lb - Marris Otter 1lb - Vienna .5lb - Crystal 60 Added to the mash - 1/2 large can Libbys pumpkin puree baked at 350 until carmelized, other half of the can added raw. Mash @ 155 .25oz - Nugget @ 60 .4oz - Nugget @ 10 Wyeast 1332 Northwest Ale...

ALWAYS turn your CO2 off when the keg isn't in use for long periods (like overnight or while at work).

Keg. I've had a few bottled beers that broke my heart because they were perfect except for their carbonation level. If I'd kegged them it could've been corrected. You can naturally carb in a keg. Just toss the sugar in the keg and close the lid. If you're so inclined to age beer just...

Just tapped the keg on an IPA that was aged with a spiral oak stick that'd been soaked in bourbon. Delicious.

I started on an electric stove doing 3 gallon batches because I couldn't hold a boil on the stoves weak coil with more volume. I fermented in 5 gallon carboys. It worked well and produced around 30 or so beers.

Awesome!

There's a guy on youtube that did an experiment. He filled a capped carboy, uncapped carboy, and a bucket with starsan. He let them set for six weeks and tested them with litmus paper each week to determine their acidity levels and potential for sanitizing. They all passed the test.

Wort is always way more bitter than the finished product. I recall having a similar freakout though.

There are uncontrolled variables to take into consideration. Most notably outdoor temperature and wind. Both will affect your boil in different ways. I always just assume I'll boil off one gallon. Any more than that just gives me a slightly higher gravity, no biggie.

So you just got into work and you get a notification that something is wrong... Than what?