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That sucks!!! I wanted to back sweeten, carb in the keg and then bottle from the keg. I was hoping to keep it around 10%.

This is my forth batch and I've not had this issue before. I just back sweetened and I'm getting a small amount of airlock activity. Should I add more sorbate and Kmeta?

I was wondering if there's anything half decent that I could make with some of the extra stuff that I have laying around. Thanks. 17oz of light DME 10oz flaked wheat 8oz munich 10l .2oz cascade pellets 1oz northern brewer pellets .4oz german magnum pellets 3 packs munton's active...

Haven't had a chance to measure the spacers, but I think this is what your looking for. http://www.chicompany.net/index.php?main_page=product_info&cPath=376_1_3_260&products_id=775 They also have the proper Orings.

Is there anything that I can use instead of the 2 lbs of dextrose? I would really like to try this recipe. Thanks.

Found replacement gaskets and o rings for the racetrack kegs. http://www.chicompany.net/index.php?main_page=product_info&products_id=563 Has anybody found any other places to get them? Would really like to find somewhere else with better shipping prices.

Order placed...thanks!!!

Thanks for the reply. For kegging, do you need to add sorbate and campden?

Anybody try kegging this?

Thanks for the info. I was trying to to save myself a step. Since I'm going to be using 9.75 lbs. of light lme, I don't think I want to add more grain if it's not needed. So I think I'm just going to to steep the specialty grains separately. Thanks again.

I'm looking to make "hoppiness is an IPA" from the brewing classic styles book, but ran into an issue. I was unable to get Munich LME for my LHBS. So I'm going to do a partial mash with .75Lbs of Munich malt instead. Is there any reason that I couldn't mash the steeping grains with the Munich?

Just bottled last night and it tasted really good. FG was 1.010 and SG was 1.062. I just wanted to see what FG readings people are getting. I know I should of checked a few times to make sure it stabilized, but i really needed my carboy. Hopefully I won't get any bottle bombs.

Awesome...thanks!

How importaint is temp control during the conditioning phase? I'm using White labs WLP023 Burton Ale Yeast and have managed to keep the fermentation temps at 68 degrees. Now that I've hit my target FG 1.010, the temps have dipped to around 63 degrees. I plan on leaving it in the primary for 4...