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I too am a Citraholic. I use it in all my hoppy beers. It really gives a great flavor and aroma that just screams refreshing. I like your recipe I may have to try your hop selection together.

I am on the fence about building a RIMS tube and wondering what the noticeable benefits are? I brew all grain and have always had problems with efficiency. I use a 10 gal cooler with false bottom.and spathe from a 5 gal cooler with copper spathe arm. I was thinking of a pump and RIMS tube...

Has anyone ever used falconers flight as a buttering hop. I wanted to do my ESB with it with additions as first wort, 1oz, then half at 20, 10 and 0 min. Any thoughts on this hop as a buttering addition would be awesome. Esb is 14#maris, 1/2#Crystal 20 and 1/4#crystal 120. Sorry for bad post...

Thanks. I changed from my large 1" blowoff tube to a smaller "S" and saw there is still a fair amount of co2 activity and hopefully fermentation, so I'm crossing my fingers I can hit the teens for FG

I did the Traditional Bock from brewing classic styles about two weeks ago. I fermented at 50 degrees for two weeks using wyeast 2206. I did do a starter on a stir plate, 1.75l step to 2l but did have the starter blow off about .25L. Pitched the yeast left from the 1.75L left after the spill...

I have two kegs taped at once and have beer in the line a week or two between pulls and haven't had any problems with the 4 separate kegs on two lines. If you clean and sanitize the lines before taping and between kegs you should be fine. the system is closed and unless the keg is dirty the...

Sorry I should have been a bit more descriptive. It is the grainy flavor. I have noticed it mellowing slightly each day so I will let it cold condition for a couple weeks more. It was te first time I tried to "adjust" my water so maybe I messed with ph beyond what I expected. Maybe jumped...

I did the ESB from BCS with a SG of 1.056 and FG of 1.014. My it is still young an only off the fermenter and in the keg for a week but it literally tastes as the tun smelled after I sparged? Is that flavor one that falls out with conditioning or is that the flavor I am stuck with on this beer?

Drinking a 750 of "Duchesse De Bourgogne" and smoking a Gurkha Corona... Life is good!!!

I will inject sometimes. Probably half the time to be honest. I do it depending on my mood but I do a 2/1 mix of apple juice and jack Daniels. I let it sit overnight and smoke on oak and apple until 205. But then again when I inject I also smoke it until 175 and then wrap the remainder. I will...

I have also filled all my kegs above the bottom of the dip tube. I have never had a problem. If you ensure you don't let the keg pressure get above the gas pressure, while liquid is above the bottom of the tube, you won't have to worry about beer flowing into your regulator. Think about the...

I love my BBQGuru! I use it on a UDS for everything from an hour smoke for steaks to all night pulled pork or briskets. I keep the volume just high enough to wake me if the alarm goes off, sorry to my neighbors though. Though a cool feature, I think the computer interface is a luxury feature...

Depending on where you live I have a fire supply shop near me. They fill extinguishers and service tanks as well, they just slapped a sticker on mine that said co2 and filled it right up.

Well sorry for asking a topic with as much controversy as using a secondary. Maybe I'll just throw down for a plastic bucket fermenter or better bottle for sours. At least I now know a bit more on what I'll need to start down the sour path.

Thank you for the replies I guess I'll follow it up then with; Should I worry about my glass carboy becoming a tank that can only ferment sours or is it possible, and easy, to clean out the nasties for my regular beers?

I had the same problem with one of my kegco bodies, seepage causing the low to creep up. I took it apart and cleaned the diaphragm and then used keglube to coat the rubber. Haven't had a problem since.

I want to start a Flanders red but am afraid to use my only 6.5 carboy. Do sours have high krausen or can I use a 5 gal and just know ill lose a little to trube? I am just curious as to how much headspace sour beers need while fermenting.

Alesmith's IPA, I was skeptical to see the 100 point score card next to the beer on the shelf but after taking my first sip have to say this is the most well balanced IPA I have ever drank. Amazing beer!

Thank you ill use yeast calc then.

I am planning on doing my first lager within the next couple weeks and have a question about the starter. I am going to brew the Traditional Bock from Brewing Classic Styles SG 1.069 Mash at 154 Ferment at 50 My question is about the stepped starter. MrMalty says that i need to do a...