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This. I force transfer from fermenter to kegs "out" post, after pushing out a full 5 gallons of star san. I just leave the pressure valve open so the beer racks in the bottom and pushes the C02 out. Close relief valve, purge 10 times @20psi and all done!

I just kegged an Imperial stout that I racked to secondary for 1.5 months over 6oz cacao nibs, a cinnamon stick and 1tsp nutmeg that had soaked in 6oz Japanese whiskey for 48 hours. Turend out amazing, the chocolate flavor really comes through with no astringent or overly bitter flavors.

If I make a starter on any beer that's < 1.070 WLP001 almost always finished around 1.008 (fermented at 66º) Next batch I'm mashing higher and fermenting colder ~64º to try and keep it more under control.

01/01 New Years baby in the house.

Oats and Wheat up to ~15%

Are you looking for gas fired, or electric? HERMS or RIMS? Do you want to be able to clean in place?? Fully automated systems can be expensive. I started out wanting to build a Kal clone from theelectricbrewery.com but ended up with a 2 tier 1 pump system that was gas fired because of cost...

It's all carbed up and man it's a tasty beer. All the BMC drinkers LOVE it, tons of biscuit, bready, malt goodness with just enough hops to balance it out. Crisp, clean and refreshing. Fined with gelatin so it's crystal clear and looks like a proper Octoberfest beer. I have a feeling this...

Brewed this 2 weeks ago Saturday but the LHBS was out of Vienna :( so subbed in Marris Otter, so it's not gonna be quite the same. I also swapped in Sazz because it's a noble hop and I've got to use it as It's been in the freezer for too long already. Was done in 3 days, cold crashed, kegged...

Anyone have issues with very high gravity brews and the Tilt? I checked a Stout I made last weekend with my hydrometer and got 1.089 - then added 1lb of candi syrup, which should have bumped me up to 1.114 Didn't bother checking with the hydrometer again, threw in the Tilt - measured 1.085...

I brewed an Octoberfest with 04 on Saturday: OG 1.057, today it's sitting at 1.016 and will probably be finished up by tomorrow. Totally normal, mine fermented at 64º Will probably raise it up to 72 overnight and then immediately cold crash so I can keg on Saturday.

With dry yeast you don't even have to aerate at all. I've forgotten to aerate completely before and had the beer turn out fine even with liquid yeast. You'll be A-OK.

That's pretty close, using Bru'n Water I came up with 17G Gypsum 2.5G Cal Chloride 3G Epsom Salt 2G Baking Soda Est Mash PH 5.47 Cal: 132.5 MG: 7.8 Sodium: 122.5 Sulfate: 289.4 Chloride 46.2 Pretty much bang on for the Pale Ale profile with the high sulfate to chloride ratio I prefer in...

HERMS coil / heater element to convert my existing HLT so I can start recirculating during mash.

My IPA's never have more than 2 or 3% Crystal 15 or 20. Sometimes I'll use 5-10% Flaked oats or wheat for a little extra mouthfeel. 5-10% is WAY to much IMHO. I don't honestly think you need any, and I've never found the hop flavor or aroma to be lacking in my IPA's. The pictured one was...

The metallic aftertaste is classic over carbonation. The change in color is like mentioned above just the yeast floccing out after they finished their work.

Brewed it up yesterday and it smells / tastes fantastic. It's going like mad already this morning, should be on track to package early next week and get it carbed up for Labor Day.

You might want to go with a bit more hops. For my dry IPA's I shoot for a 1/1 OG/BU ratio. I'd think with a Red IPA you'd want a little more hops to combat the sweetness of the malts, maybe like 1/1.25 ratio. Right now you're at 1.70 OG and 50 IBU's (70/50) I'd raise the IBU's to 80-85 maybe...

This. I just let mine warm up to room temp, shake the crap outta them and squeeze it right out to get every last drop. Probably have 10 or more brew days with the pure pitches and never had a single issue.

Thanks for the tip! I'll smell check 'em. This is a use up the hops in the freezer brew and I have 8oz of Azacca in there. I've heard it's a little mellow so that's why there's more of it in there than the other hops.

Brewing this up this weekend, hope to go grain to glass in 14 days for Labor Day weekend. Thoughts? Labor Day IPA 21-A American IPA Date: 8/15/16 Size: 5.5 gal Efficiency: 75.0% Attenuation: 85.0% Calories: 185.87 kcal per 12.0 fl oz Original Gravity: 1.057 (1.056 - 1.070)...