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I'm trying my hand at a nice hoppy farmhouse style beer, utilizing 1 hop to see how it goes with the style. First one i'm gonna try is Cascade since i have a ton of that on hand and can afford to play with it. This will be the first time i've try WLP670, which i hear has some funk aspects to it...

Anyone know of any places local to the Philly area that has ball lock kegs? Used are fine just looking to pick 1 or 2 up and would rather not have to pay a ton for shipping thanks

I didn't notice any darker color from one day to the next. Heres the recipe that i used: 6 lb - American - Pale 2-Row (88.2%) 0.1 lb - Flaked Oats (1.5%) 0.25 lb - American - Caramel / Crystal 40L (3.7%) 0.45 lb - German - Munich Light (6.6%) HOPS: 0.5 oz - Columbus, Type: Pellet, AA...

I believe that would be my problem then - oxygen. Unfortunately i'm using the buckets instead of carboys since thats all i have currently so i'm not sure how to get it from there to the keg via co2. My next batch i will just go straight to the keg and throw the dry hops in there with the tea...

The aroma before was out of control and now its barely anything. I might try the keg hop and leave it while i drink instead of the standard dry hop. I don't have a 2nd keg to jump to reduce oxygen so i can only use the auto siphon directly into the keg and seal it up immediately and purge of...

I don't believe I am, I purged it after I first put it on co2 to relieve the oxygen and then again after dropping it to 12psi. I do smell a ton of aroma when I do it that 2nd time, could that be a problem? Would I have better results to leave it 9on 12ish for longer rather than the 25? Still...

So i'm fairly new to kegging - i've done 4 batches so far that have been kegged with mixed results. The last 3 before this one have had some off flavors i believe i fixed with my water treatment so that was a good start, but i still seem to be having problems with hop flavor falling off...

If i brew a 3 gal IPA with this as the primary, do you think i need to make a starter? If i was going for a full 5 gal i would from what i read but is the vial enough to work on that?

So how do you guys bottle this? I know we're not supposed to secondary but curious as to how you all get it to the bottles mice and clear.

I used 1 12oz frozen bag. I read through and a couple people said 1lb per gallon, or 1 pint glass full per so i ended up in between. The fruit amount seemed pretty close to the amount of fruit in the original JOAM. The color came out nice, will hopefully bottle in the next couple weeks as i...

Yeah i figure it's just yeast sticking to the side. It's a raspberry version so that's why it's so dark.

Sorry for the late reply but here's what it looks like. Just yeast sticking to the side? Sorry for the ****ty pic, light there is terrible

So after a month it's starting to clear for me, gonna put a new batch on soon as well. I do have one question, my raspberry one has some sort of white stuff along the sides if the carboy, almost looks like condensation or fog. Anyone have any idea what it is and if it's okay?

How many berries are you guys using when you're swapping out the oranges? I'd like to do 2 batches one with raspberries and one original to the recipie.

Exactly what i needed - thank you!

Got it - so the ideal would be to get the liquid because of the yeast that is suspended in it and maximize that to pitch. i think i'm understanding

So just instead of pitching, make a starter with the yeast vial and harvest from that starter to create multiple "vials" and then just pitch? The harvesting part - same kind of question, but with this should i just split the starter and pull off the "wort" that i've added. My confusion is...

so i'm still a little confused on this - i plan on using the yeast bay vermont ale and since its expensive i want to try the washing method. If i follow the first post, after i fill the large mason jar - with i assume to be the slurry that was sitting in the carboy, am i just aiming to pull...

Awesome, appreciate all the input. Will gather all ingredients get a brewday started and report back.

Cool - so i modified to this .5 simcoe (60) .5 each (simcoe, mosaic, amarillo) (15) .75 amarillo (flameout) .5 mosaic, simcoe (flameout) 1oz each (mosaic, simcoe, amarillo) (7 day dry hop) I think it looks a bit better, saves a bit on the hops with eliminating the 30min and gives it...