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Thank you all for your replies! Yes, when I got the brand new lid, I replaced the o-ring then. The lines aren't the issue, it is definitely in the keg. But what I did not think to replace were the o-rings on the tubes. I have done that now, cleaned with another round of PBW over night, and...

Sorry if I am posting this and something similar has already been brought up, I have been looking everywhere online for a couple days and I cannot find the answer to this. I am brand new to kegging. I got a keg from a good friend of mine he picked up somewhere but hadn't ever used it. It was a...

I will be brewing my first attempt at this beer tomorrow, I will try to post an update and let you all know how it goes!

All very good points. Never looked at it that way. Thanks for the info!

That's actually really interesting. Everything I have looked at and researched in trying to make this beer it seems it is pretty well liked among the population. Thanks for sharing!

So I took another stab and tried to piece some things together of all the descriptions of this beer I could find. Here is the latest recipe I have come up with. https://beersmithrecipes.com/viewrecipe/3530008/hop-house-13-clone

Not saying it isn't true, but I cannot find a single article confirming that. Do you have a link to one? I am curious as to why they would discontinue it when they just opened the beer to asian markets about a year or so ago and the makers of the beer just created a food pairing for it at Open...

From an American of Irish descent, Slainte! Hope you find something good to brew and slan abaile!

To note, I have not made this beer yet, but this is what I came up with in attempting to make a clone recipe. I agree with pretty much everything @actionjackson905 stated in his post. I used Topaz as the bittering hop and put it in for a full 60 mins. I did not, however, use Irish malt, and...

So, the best way to do that is, especially if you use Beersmith, is to take the water profile listed. I have noticed more and more brewers are listing the ppm of each mineral they used for their water profile. Use that, create a water profile in beersmith, and use the base water profile as...

Starr Hill's Snow Blind Doppel Bock. Absolutely delicious. Malt forward on the balance and full bodied. just a delicious christmas eve/christmas day beer!

Smoke on the Water - Deep Purple

No worries, and glad I could help! For the record, I did the same exact thing when I first brewed my Oatmeal Stout. I lowered the temp and won a few competitions. I think you will notice a world of difference. At the end of the day: Relax, don't worry, Have a HomeBrew! Cheers!

USA

That's exactly it, I think. The higher your mash temp, the less fermentability you have. I get the concern, because you are at a little less than 4.5% abv right now and you are trying to shoot for about 5.3%. I did an oatmeal stout that I mashed at 156*F and never met my FG. I have read...

I tend to agree with Hoppy. I know you are going for a full body beer, but you are about 2-3*F high in your mash temp. I know it doesn't seem like a lot, but malt is very fickle when it comes to mash temps and fermentability. I also agree with above who said to toss in some US-05 and that should...

https://www.homebrewtalk.com/forum/forums/distilling.281/ There you go!

This is actually true. When we think of stout, we tend to think of Guinness, which the Guinness Draught we all know and love wasn't released until 1959. I agree with most on here that the difference is Roasted Barley...sometimes. I have been to the Guinness Storehouse twice now and the...

Boiling in the fermentor is a unique approach, I have not heard that one before! Can the standard Ale Pail withstand that much heat?

So, what I do is mash enough to fill my pot, raise and squeeze the bag, then open the bag and run room temp water through the bag to extract a little more sugars for my wort. This helps me meet the volume needed for boil while also meeting my PBG. And if your PBG is still under just dip out...