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I toured the new TG facility this past weekend. Here are a couple of not very useful tidbits: 1. They have a massive RO system. in the RO room there were several pallets of water softener salts, and I didn't see other additives anywhere else in the brewery. 2. They chill all of the wort to...

Thanks for the info! I purged the keg and shook it to release some of the gas before resetting it. Seemed better this morning. I wonder if part of the problem is that I naturally carb with dextrose rather than force carb, so I risk the serving and keg pressure not being in close alignment...

Thanks for the reply, day_trippr! After your response, I tried swapping the lines. Nothing changed. Then, I swapped liquid posts with one of the other kegs. Nothing changed. I swapped out the dip tube o-ring, even though it seemed okay - nothing changed. Seems like it might be a...

I've been trying to figure out an issue with one of my kegs, and just haven't been able to solve it. I have a four tap keezer - all of the tap lines are the same length, and carry approximately the same serving pressure. There is a fan running to keep the air circulating. Three of the taps...

I used the Oxyclean with blue pellets for a long time before I even realized there was oxyclean "free." Never had an issue with it.

Damn! Beat me to it.

http://www.cool-brewing.com I have a cool brewing bag and love it. Currently fermenting a hefeweizen in it - 68 degree room, one 2 liter frozen bottle, temp strip on the fermenter shows about 64. It's basically a giant insulated lunch bag that you can flatten and store easily when not in use.

After brewing today, I realized I used the wrong amount of chocolate malt and needed to add some to the fermenter. Rather than steeping, I poured boiling water on the malt (4 ounces chocolate malt) and let it steep in a french press. After a while I added it (stained through a filter) to the...

I live near the brewery that makes recent 2x gold GABF winning dark mild - Workman's Compensation. It's about 4.5%, and one of my favorite beers. Your recipe shares a lot of flavors with that beer - if the alcohol is boosted a bit and tastes a bit roastier, it would be very similar, and I bet...

I've had a couple of pints of my version now, and it's quite good. Smooth, a little roasty and nutty, goes down easy. It can taste a little bland straight out of the tap - but let it warm up a little and there is a lot of flavor.

I just kegged my dark mild based off of this recipe. I substituted some brown malt for part of the extra dark crystal and biscuit, and use regular english chocolate instead of pale. The aroma and fermenter sample are spectacular. 1.039 OG, 1.017 FG, 3% ABV about 19 IBU. Can't wait to have some!

I'm working on a recipe that is 80% 2 row and 20% munich. Would it be better to use 6L light munich or 10L dark munich? Would there be a very noticeable difference?

It's a good idea to seal the wood so it doesn't get damaged/warped by moisture. to make it look nice, I suggest staining it a color you like on the exterior, and lacquering over that. On the interior, you can paint (I used shellac primer for the interior of mine). Really, you can do whatever...

It's possible same store sales could be down, but I wonder if they are accounting for new stores? Same store sales flatlining doesn't mean much when competition is opening a store across the way and taking some business.

Used mine for the first time this past weekend. Can't believe I've been using other bags! The drawstring is great to keep the bag in place while I'm stirring, and it drains amazingly well. I only had about .7 gallons of absorption on 11 pounds of grain, and didn't even have to squeeze the...

Panthers 45

I kegged mine last night. Was in primary for 4 weeks. I used .75 lbs of lactose, had a OG of 1.064 and FG of 1.022. The smell is incredible, and the taste even better! Smooth coffee and bittersweet chocolate. It's going to be hard aging this for a month before carbonating.

I have the spieglau IPA, stout, lager, tulip, and hefeweizen glasses. The quality is top notch, and while there are thin, they are not fragile. I suggest the stout glasses. They feel nice in the hand, and supposedly enhance flavor and help maintain the head. I've noticed the head retention...

I made a starter based on the brewers friend calculator, so it should have been the correct amount. Sorry I don't have my notes at the moment. I'm going to give this some more time, and it maybe possible the broken dip tube throwing in a bunch of extra CO2 (the faucet was spitting out foam)...

That's certainly possible, but it did taste quite good prior to kegging. I'm starting to wonder if oxidation could be the problem, too.