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Greetings! So SWMBO got me a few kegs from her work (I know, she's awesome) but they are those silly Miller style kegs. I have seen tons of how to's on getting the dip tube out only my problem is that I can't even get the threads started. The kegs have been in storage since 1997 so I fear...

Thanks for all of the responses folks. It's reassuring to know that I don't sound like a total noob in undertaking this new methodology. :) And yes cbzdel you're right, it's 5 gallons, way better than 5 lbs! I would actually prefer a chest freezer to a mini fridge but I have space issues...

If you guessed me you are correct! I have been brewing for about a year or so but this is my first adventure into kegging. Here is my goal...I eventually want to run two 5lb corny kegs in a converted mini fridge kegerator. After doing countless hours of research I feel that I have gone...

Just a thought between the difference of adding oak chips to the primary vs secondary: the yeast in the primary may scrub some of the oak essence and flavor you'd be getting from the chips. I believe this is the reason many prefer to do the oak in the secondary, much like dry hopping. Would...

Also the problem I had with mine was the yeast. Did your beer totally clear before you dry hopped? If you have a slow floccing yeast, whatever was in suspension could have attched itself to that hop aroma and pulled it out of the brew when it finally flocced out. Perhaps try cold crashing for...

Well, I suppose this could be posted in the DIY forum but I'm still a newb learning about starters so if it needs to be moved... I digress. I built a cigar box stir plate. I plan on propping my fan up with a one inch chuck of wood (I have one inch worth of coasters until I get the wood)...

Thanks all. I used these steel ball contraptions that held the whole leaf hops, they floated near the top the whole time (which I was ok with because of the trub at the bottom of the primary). Perhaps next time I will rack to secondary and weigh down the hop bag/ball. I used spring water from...

Good evening! I brewed a Ranger IPA clone and dry hopped it with 2 oz whole leaf cascade. It turned out drinkable, not horrible, but after discussing with a buddy at my brew club I have some questions. Here was my process... Extract full boil 5 gallons Wort chiller to cool down to 72...

My first time using my wort chiller, I didn't tighten down the adjustable hose clamps well enough so i had a little steady stream of hose water going into my wort for a few minutes before I noticed anything. My brew still turned out great. I think you will be ok. Don't let that discourage you...

I actually just leave the brew in the primary for 2 weeks (or untill fermentation has stopped) and throw hops in for a week. I don't even bother racking to secondary. Just the way I do it though...so far good results.

The Iron Rat Stout is delicious. I'm at TBBC from time to time, that's what I prefer when I'm there. I've never brewed a brew bigger than 1065 so, three piece airlock has worked just fine for me on all my batches. As far as straining, another route you could go is to build yourself a hop...

I used a 3711 starter on my Jalapeno Saison I have sitting in bottles right now (about a week in). It fermented and finished nicely (IIRC about 1.006-8). I like that yeats compared to the other saison varities because it ferments cooler.

Rico, out of curiosity, how long did you primary (and or secondary) before you bottled? And How long did you age in bottle before you noticed a good carbonation level?

It's a setting on your phone. If you have an iPhone go to settings, then notifications and look for the HBT app and then set it to off. Good luck.

What was your fermentation temperature at? Do you use a swamp cooler or other cooling apparatus? Mayhap the wheat beer you brewed had more pronounced clove, banana or ester flavors (like a hef) due to high ferm temps. What was your recipe? And btw, I enjoy hef's so you could always...

Very interesting method. I think it would work well for me even if I do not have the pizza bag. Perhaps I'll keep my eye out for one anyway. Thanks for the idea!

I use the turkey fryer method of brewing extract and usually facilitate the stove top to get my grains steeping while my water is boiling in the BK. However, I am going to be doing an off-site brew day where I have no access to a stove. How do you other turkey fryer brewers control the temp...

I put in 1 lbs at the 30 min mark for my wheat/wit hybrid. The sample I tasted before bottle was pretty good.

Biggest and best advice I can give is RDWHAHB or in your case a craft brew. :) I have a turkey fryer which is aluminum and have NEVER had a problem with off flavors so you are a go! (Like previously mentioned, you do need to create an oxidation layer by boiling water in it for 30 + minutes)...

What's the deal with not dry hopping on the yeast (as in not racking to secondary)? Does it affect the AA's or something?