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DeBrewer, Wow! That is absolutely amazing! Glad you are back in business and look forward to sharing some pints with you! Rory

I experienced the same situation as JewRican. My beer had quite a bit more hop flavor and aroma than the commercial example.....not that thats a bad thing, but if you're going for a clone, and your typically get good hop utilization, then I would dial back the dry hop. Or you could just taste...

I was kinda wondering if there was a white labs equivalent. Thanks!

Brewed this one back in March and it turned out great. The hop character was more evident in my 10 gal. batch, but I think alot of that can be attributed to the age and storage of the six pack of the commercial example that I had. Defnitely one of the best pale ales I have made, and I must say...

Just brewed this one last night. Terrapin Rye is currently my favorite pale ale, and being that we don't get this in Arkansas, it makes things difficult. I can see this beer quickly becoming my house pale.

From what I've read on other threads, liquor is not a good sanitizer. From what I've read, bacteria, viruses and mold can't grow in it, but it does not kill them.

Star san should be fine. I've never had any problems with a quick soak in star san solution. Not too sure about the vanilla beans, as it would be hard to get them fully coated in star san with all the nooks and crannys they have. Thats why I steam them.

I did this recently to a mead using the sack and sinking it with marbles with great results. I'm guessing since you're force carbing, that you are at lower temps. You'll probably get better extraction at room temp, but I imagine lower temps will work as well. Another trick I use is tying some...

I'm looking into priming my beers in cornys as I don't have enough room in my kegerator to force carb more than 2 kegs at a time as well as various other complications. Anybody know of a nomograph for keg priming or should I just subtract the normal weight difference between keg priming and...