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Before I had faucets installed, my wife once closed the lid on a picnic tap that drained most of a Pale Ale fairly quickly. That would be my first guess (that the tap was pressed, not that my wife did it). Sorry to hear it.

I've only used jalapeño but it faded very much like hops do. Mine started out super spicy. I had it on tap and would blend it with the same non-peppered beer (about 50/50). In a couple weeks, it lost half it's spiciness and tasted as if I had already blended it. It kept mellowing from there...

I found adjusting the distance between the plate and the flask solved this. Sent from my iPhone using Home Brew

I've found that liquid glue works at 40 degrees and up so ill leave it unplugged overnight then plug it in at 40 and not touch the collar for a week but otherwise enjoying its contents.

Alright, I am about to use liquid nails to attach the collar to the freezer lid. It seems like liquid nails takes a week to fully dry so here's my question: Is it possible for me to set up the kegerator and fire it up (or, in this case, cool it down) and keep some heavy objects on it for a week...

Did you have a hot break when it came to boil? Was it a rolling boil? I've had more and less grub but never no trub (and that recipe sounds like one that could leave extra rather than less).

I bought their three keg system kit (ball-reconditioned). If you happen to live nearby, they give a 10% discount to Minnesota Public Radio members and I think a discount to AHA. I did have an issue with them when I went to add a second regulator, the guy didn't tell me all I needed so I got...

That's an insane recipe! How did you carb it? Like an English mild or more like a regular beer?

That's great and please keep me posted with anything that is published!

Very cool. How did you come across this book?

I'm going to brew this soon. We tried this at a brewfest in Portland last summer and it was the beer that stood out the most as being both unique and great (although there were many that were one or the other). Bison's description says that they use Munich (although it's listed after the...

I'm surprised no one has mentioned giving the kids wort! They absolutely love it and always ask for it when they see I'm setting up the brew equipment. (although my oldest was sure she'd like wort after I added the hops and did an awesome and immediate spit-take) Their favorite wort is a wit...

Thanks for the heads up. I just exported the recipes in case there was a "hiccup". I'd hate to lose all of that info since I've been using BrewPal for every batch. Can't wait for the next version!

I actually made a 2-row/Saaz Saison SMaSH that I expected to be "interesting" (but wanted to brew without going back to the LHBS) and it ended up being really good. It was dry (as you'd expect) but worked well and was great on a hot summer day.

Why not put in enough co2 to bleed out the o2 and also seal the keg up? Then you don't have to worry about it leaking or the oxygen.

I'm brewing my fourth(? at least, I'm starting to lose count) batch of your recipe and the only issue I have with this beer is that it keeps me from making other porters and stouts!!!! Thanks for this awesome recipe. It's a crowd favorite and, even though the last batch of it was the newest...

Are you straining out the hops before you freeze it? Otherwise, are you dealing with a fair amount of hop material too? If so, maybe just using a steel tea ball would work and steep it in the cold beer...

From my experience, I definitely notice a difference from bottling (or kegging) after one week compared to after two or more. After two weeks, I think that you can age it either way and agree with some above that the style will dictate when it is best consumed. If you don't need the fermentor...

Thanks everyone!

I've just begun making yeast starters and had been using a beaker. I've tried searching for this and found that some people put the DME in before heating the water but I found that out because of all the "scorched DME" threads. The steam seems to turn it into a paste before I can get it all in...