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I got one of these years ago as a birthday present but rarely used it. I was looking to have a second temp controlled unit to do my fermenting and lagering while the keezer holds my kegs. I stumbled onto Fall-Line’s thread about converting this unit to a fermenter and I decided to give it a...

PBW and StarSan. They're clean. Still puzzled on this one. Greg

Sorry for not being clear, Yoop. I purged the bottle with 5 seconds of co2 prior to filling and gave it a quick shot once I removed the tube. I didn't cap on foam but it was purged. Very low foam. It is possible some air did get in but, it wouldn't have been much at all. I'm surprised...

Not sure what’s going on here. I’ve had an all-grain NB Honey Porter in the keg for 2 weeks now. Two days ago I counter-pressure filled a few bottles for a party. The two taste completely different from one other but it’s the same beer! One is in a keg and one a bottle. The kegged beer is...

Perhaps he's suggesting you use 2 vials of yeast when pitching? Greg

Lol. I took the “Pour your own Guinness” class at their brewery in Ireland this summer. With a tap and a Guinness pint, they trained us to pour to the top of the harp and allow the beer to rest 2 minutes. Then fill it to the rim. I’ve had Guinness in every corner of the world and can honestly...

Had 10 pounds left over from a honey porter. Made from a simple French bread recipe on Brew Your Own. Tasty stuff, especially with a homebrewed Witbier! •2 packages active dry yeast •2.5 cups water •5.5 cups flour (organic or all-purpose) •.5 cup spent grains •1 tbsp. salt •1 egg white...

It’s the result of me being a beer nerd. I read through just about every thread in the AG forum of Home Brew Talk. I pulled out the best practices that I liked. Things like: not always using a secondary, long boils to reduce the volume, having extra DME on hand and temp controlled...

I chose this as my first AG and copied KB’s recipe exactly except for a 90 boil (to reduce the boil volume). I made two attempts at the candy sugar. The first one was too dark so I stopped cooking the second earlier and it turned out perfect (photo below). Mashed at 153 degrees for 75...

Brewing King Brian’s Caramel Amber yesterday (1st AG). The little rubber gasket popped off the garden hose input connector. I failed to notice. Turned on the water outside and returned to find water spraying up to the celling, down the wall and cabinets. Hilarity ensues. Next up: The...

Wow! Amazing. Greg

10% off at Sears. Saves $23. Sale ends Jan 5th, 2013. http://tinyurl.com/b5zuoxr Greg

My white looked just like that 1 week into fermenting after a partial mash. It finally settled down after 2 weeks at 68 degrees. After 28 days in the primary all had dropped and the top was clear. Used Wyeast 3944. Best of luck, Greg

Agreed, Bill. The DC area has some excellent local shops that I've been visiting. At your suggestion, I'll pick up a few sample of various grains and get to know them better. I must say, the HBT Wiki and this forum are the best resources for a new AG brewer! Thanks again, Greg

Congrats on the brew! Looks good. Greg

Thanks so much for the great advice! I loved the Wiki idea about keeping it all American with the hops. Right now it's looking like: 70% Pale 10% Munich 10% C60 5% C120 5% Carapils 1 Cascade .5 Centennial 1 Chinook 10.52 IBU 34 13 SRM 5 ABV Thanks again, Greg