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Looking for sanke style kegs in the Chicagoland area. All type considered, but slim Stainless 1/4 bbl kegs prefered, but 1/2bbls and 1/6th in stainless or plastic as well.

Like the title says. Has anyone racked from their fermenter to a keg before realizing they want to then go back to the fermenter to let the beer ferment down a bit more? I brewed a maple brown porter with an OG around 1.065. It had a fast and active fermentation with s04 yeast and after 3...

I was considering using mango and citra dry hop in the secondary, but sampling the finished wort does have a good mango flavor. It really tastes great, so I believe boiling the mango did have some effect, though I don't know if that is due to the mango in the boil or from the tropical fruit...

I just brewed a mango IPA. This is my first IPA, as well as the first beer using fruit. The recipe is a take off of zombie dust clone, but with a slightly higher OG and the addition of 4oz of dried mango and 4oz of dried green mangos in the boil. The wort tastes good, and you can get a mango...

you mashed out for 30 minutes at 168? I am pretty knew to all grain, but wont that denature some of the amylase enzymes and result in fewer fermentable sugars and more unfermentable starches?

This is eerily almost the same situation I am in. I brewed a 2.5 gal batch of brown ale with a similar OG and the same yeast. After a day it had a thick krausen and rapid activity, then the next no krausen, but still bubbling away. It is now the start of the third day and there is very little...

Just finished my first AG brew day using the BIAB method and everything went surprisingly smooth! Big thanks to all who have contributed to this thread, as it convinced me to stop working on my MLT cooler and just give AG a try with the bag. Anyone who is hesitant to get into AG (or even...