Recent content by pkpdogg

Just following up in case anyone else decides to do this, as I cleared the barrel out yesterday. I basically did what a few of you suggested and used a bung with 2 holes and pressurised the barrel, turning it into a 60gal keg. I cut up some 1/4" flexible copper pipe, drilled into a silicone...

Not a bad idea with the micro brewery hookup. There's a place within 10 minutes from my house that should have a barrel-aging program. Will give them a call today. I guess even if a racking cane only got so far down, we could continue to fill partial buckets and consolidate later. And then...

Seriously thinking I might need to rent a cherry picker. Better yet, perhaps I find some hipster mechanic who will trade me his cherry picker for a few cases of PBR? :ban:

Soooo, my brew buddy and I got the bright idea of filling up a couple of 60gal wine barrels with beer. It tastes fantastic, but it's now at the point where we need to get them off the oak and we didn't think through the mechanics of how the hell to get beer out of a 580lb (filled) barrel that...

How big are your barrels? Just a heads up that if you have the 60gal barrels and intend to fill them in new oak, the oak will take on much faster than you expect. I have a 60gal 3yr used (pinot noir) french oak barrel that has put more oak into my belgian wit than I ever would have expected in...

Hey there. Just curious to see if you tried your recipe and how it turned out? This was a group favorite from my trip on Sep'10 and now that we just got it distributed on the west coast, I've revived my love for this beer and would love to brew something like it. I have spent more time...

Sounds tasty! I have only brewed and consumed one 10gal batch (other is in primary), but I believe it's all about the yeast. I suggest doing a yeast starter to get an idea of the crazy fruit notes in WLP565, then finalize your recipe from there. Be sure to ramp up your temp from ~70-deg F to...

For the regulator, I'd go with a dual regulator more for serving at two different carb levels. Serving each beer at the same pressure doesn't always work out ... some will foam like nuts while others may seem under-carbed. This is the only reason I regret not getting a dual regulator, as a cup...

Congrats! AG can be a royal PITA sometimes, but getting within ballpark of OG and having a good time, as it sounds like you did, makes for a great brew day. Start planning your next one!

Does it taste horrible? Has this happened to other bottles from that batch? Have they experienced any temp fluctuations recently (I assume not, given winter temps these days)? If it doesn't taste like complete crap, and if you don't have multiple bottles foaming just the same, don't worry...

If you're brewing this weekend, best to get started first thing Thursday morning. You want to give them a few days to multiply. Three to four days is usually good, but don't fret if you only give two ... it'll be enough to ferment the IPA down as long as you're good with keeping your temp...

Any ideas for bars with killer craft beers or worthwhile boubon/wine establishments I should hit up? Arriving in Louisville this Sunday morning and will drive a decent distance for good booze. Also, any good stores to find good east coast beers like Founders, 3 floyds, Bell's, Brooklyn, or...

I'm guessing you just need to age it. I have tried quite a few commercial imperial stouts that were not smoked and had that soy sauce smell/taste ... many of those from whom I consider the best stout brewers out there (Mikkeller for one). I also brewed an imperial stout that tasted like soy...

Best way to find out is to take that idea and just run with it. Split a 5gal brew into 1gal jugs and try different combos of yeast and pinot/cab concerntrate additions and you're bound to get something good out of it. I have a buddy attempting something similar to DFH Red & White (an amazing...

Thanks for the feedback everyone! Looks like I need to study up more on the mash contents to learn more about fermentables and which grains will leave that tasty residual sugar. Specs on WLP028 suggested fermenting at 60-75, but I went low due to other readings I've done on scotch ale...