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Thanks! Seems like I shouldn't have vented mine down to 18 or so. Was leaving town for a couple days and just worried about the pressure building up to high! (sounds like it isn't much of a concern.)

Wanted to thank all you guys for this long running thread. Recently made the transition to brewing in corny kegs and absolutely love it. Saves time (pre-carbonating), space, and overall more control. So far I've been doing 9 gallon batches and splitting it between two 5 gallon cornys, but...

Also not a fan of FT, but their Hoptoberfest is pretty good (though nothing at all like an Oktoberfest.)

Picked up a mini-keg ($18) of this beer. Was just hoping for a nice table beer (a munich helles style would have been great.) Instead I get a giant, virtually undrinkable DMS bomb. Beer should have a return policy.

0 Hydrometers (still 342) But I've broken two floating thermometers, does that count?

Of the Mikkeller, I really like 'I hardcore you'.

Any ideas for a Pliny the Younger recipe? As far as PTE, I think it is a great beer for some reasons glossed over here. Like a good Belgian beer, it hides its alcohol content, and like few other IIPAs, it is hop forward without being like sandpaper to your pallet. I'm sure in a blind test...

I visit the Woodland hills one frequently and feel they are priced competitively with the internet stores (which is to say, they area a little higher, but also they are LOCAL and have to pay for store front, friendly employee, etc.) If my LHBS was price gouging, I'd certainly feel a little...

Depends on if you know what went wrong with the beer.

I dunno man, if you know what is wrong with your beer (infection, procedural), I don't think dumping is the sin everyone else does. A lot of brewing is about learning. Drinking bad beer isn't learning, it's punishment. Of course there are ways to improve a bad situation, but depending on how...

I really have to say that IMO it is the lager yeast that makes this beer. I've been trying several US versions of Oktoberfests and am just not that impressed, while most of the actual German Oktoberfests always produce what I'm looking for (Ayinger's being the best). I mean, when it comes down...

Please explain how you did this (I don't know what a QD is). I would try this but have no clue how to mount an airlock on a keg. Beyond that, it sounds like a great technique! Nevermind: Much is explained in this thread...

I used to live on the east coast, and always thought SNPA was trash. When I moved out to CA I had it again and it was a much, MUCH better beer. With SNPA, I think the beer is just a vector for delivering those hops to your senses. Let them fade (which they will), and there's not much left to...

Crap! :drunk: Yeah, that'd be one helluva hydrogen atom.

Just wanted to chime in with what everyone else is saying here. A lot of new brewers want to jump right to all-grain without realizing how many steps need to be mastered before all-grain can really be done effectively. They also don't often realize that you can make GREAT beer with extract...

You can always reduce the ethanol waste ratio by adding extra hydrogen dioxide to your boil (helps lower OG, check if your LHBS carries it though.)

Yeah, I keep hitting around 68%, which I guess isn't bad. At least it is predictable. All those BIAB people getting 90% LOL

The computer software can be very useful early on, even while doing extract. It remains one of my best investments (beer smith), but learning the theory/formulas is important too. If you think you're gonna stick with the hobby, I actually couldn't make a stronger recommendation for picking up...

Down the road you'll probably want to think about brewing software which makes all of this simple. For right now, just start I'd start by figuring out what gravity you want to hit, and then calculating the amount of base malt extract you want to use. For instance, in a 5.5 gallon batch, 1 lb...

Didn't let it cold crash for long enough.