Search results

I'd like to run a gas line from my regulator in my basement to a secondary regulator that I'm going to mount next to my conical. The idea being that I can pressure transfer/carbonate without having to buy a second regulator. The secondary regulator would be cannibalized from my 4x secondary...

Hi All, Today was supposed to be my first brew day on my new EBrewsupply BCS 482 Unit. This morning, I was making some tweaks to the processes/stages, and then realized I had lost connection to the BCS. This happened when I was upstairs making adjustments (nothing to the IP/connection settings)...

I am parting ways with my counterflow chiller. I've used it a handful of times and it works really well, but I need am switching back to an immersion chiller. I originally purchased this: http://morebeer.com/products/chillus-convolutus-counterflow-wort-chiller.html However, I added 2 FPT...

I brewed a Maibock back in January and it's been lagering ever since for a good 5 months now, but it's still got a ton of sulfur to it. It was my first lager, so I'm not 100% sure what I did wrong to make it that way, however I heard that pushing it through some copper will help remove some of...

I've got 3 pin lock kegs, all good condition, all with quick disconnects (1 set barbed, 2 sets mfl). One keg has a pressure release lid, the other two are normal lids. All hold pressure. $120, obo

I'm looking to try something a little different. I love traditional pilsners, but I feel like doing something a little different. Figure something like this: 11# Pilsner .5# Carapils 30 IBUs Simcoe @ 60 1oz Simcoe @ 15 1oz Simcoe @ 5 Strike at 122* Decoct to 150* Decoct to 168*...

Hey all, I don't dabble too much in this style, so I was looking for some feedback on this recipe. I've never used black malt before, but someone suggested it really ties an Oatmeal Stout together. Also would like input on the yeast. Batch Size: 11 Gal OG: 1.055 FG: 1.014 90 Minute Boil...

I've got two fermentors full of an imperial baltic porter -- which looks to have a 91% attenuation. My SG was 1.092 and FG was 1.008. Crazy, right? I don't feel like there was an infection or anything -- it's been the fermentor for a couple months and no pellicle and doesn't taste off at all...

I'd like to be able to brew a 15 gallon batch of a run-of-the-mill pale ale to fill a commercial sanke keg. Just want a little feedback on my thought process. In theory, I'm pretty sure that if I do a 15 gallon boil of a stronger beer, add equal amounts of top off water to 3 fermentors, and...

I just brewed BierMuncher's OktoberFAST using Safale 04 for my brew. I just kegged my first 5 gallons of it and when I took my FG sample I got a lot of banana ester aroma. It finished at about 1.011. I pitched and fermented around 63 - 65 and after initial fermentation was done bulk aged it at...

First off, this was an IPA that attenuated like crazy. Recipe: 15# Canadian 2 Row 1# Honey malt (all pellet hops) .5oz Columbus @ 60 1oz Centennial @ 15 1oz Amarillo @ 15 1oz Cascade @ 15 Dry hops for 6 days 1oz Simcoe 1oz Chinook 1oz Amarillo OG: 1.07 FG: 1.013 IBU: 67 SRM: 7 Pitched...

I think this is the report that I need to figure out my water profile. So far, this is what I came up with, I'm not sure if it's correct, so if anyone has any pointers, any help would be greatly appreciated...

I think this is the report that I need to figure out my water profile. So far, this is what I came up with, I'm not sure if it's correct, so if anyone has any pointers, any help would be greatly appreciated...

I've got a Belgian Honey Tripel carbing up in my pin lock, I used the set it and forget it method. My fridge is around 36* and set the reg to 8psi as per a chart that I read. I checked it this morning, and the sucker is still super flat. Not sure what's up with it. Anything I should try? Or...

OK, so I've got an idea that I'd like to try out for a tap handle. Basically what I'd like to do is turn an empty beer bottle into a tap handle. What I'm thinking is using some sort of glue or something along those lines and fill up the top of the bottle (maybe an inch or so) with some sort...

Few months ago I picked up brewing and after that time of sort of lurking around here I decided to actually make an account and such. I'm from Buffalo, NY and am 21 years old recent college grad. I'm 5 finished batches in, with 15 gallons fermenting right now. My first 5 batches were...