I assume you can use it as directed as many times you want if your going to keg it. But the gelatin will most likely drop all of the yeast out, rendering natural bottle carbing useless.
I usually dry hop for 2 weeks but it depends on things like desired aroma, number of carboys you have, convenience, ect. I just dont recommend more than 2 weeks.
Ive been looking to upgrade my mashtun to a 10 gallon rubbermaid cooler like the ones Northern Brewer has: http://www.northernbrewer.com/brewing/brewing-equipment/all-grain-equipment/deluxe-ags/all-grain-system-mash-tun-10-gallons.html
Although its a 10 gallon cooler, does it fit the grain...
Yeah brown malt is definitely the "star of the show" in this beer. I think all of the brown malt and first wort hopping instead of the 60 min addition really hides the bitterness i was looking for.
Who cares if the airlock is bubbling? As long as good beer is the outcome i could care less. I rarely even look at my carboys anymore. Its not like checking it every 6 hours will make it go faster.
22ounce-ers always carb up in the same time for me. Dont forget that bottle conditioning isnt just for carbing your beers, its to develop and further its flavors. It's interesting to try a beer each week after bottling and take notes/notice how much more body and other characteristics your beer...
Im on craigslist looking for a keggle and i found one and wanted to know what a fair price would be. The seller hasnt emailed me a price yet but what is a good deal for one of these with the ball lock/thermometer already installed?