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What do you figure was missing here? Not enough fruit hop aroma? Something on the malt bill?

I'm in for this

I'm of the opinion aging is always best in bulk, seems to get more character that way. If you do age for an extended period of time and then bottle condition it may be necessary to pitch a bit of new yeast at bottling time.

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Cool build, what'd you use for steel? I'm looking at picking up some 1 1/4" steel square tubing for a stand project and my local outfit has got 18, 16, 14 and 12 gauge steel in this tubing. I'd like to make sure I've got a strong enough frame but thinner steel is going to be cheaper and easier...

Oh yes please!

You could look at doing decoction mashing, I beleive that's a fairly common approach used for multi-step mashing. Basically you take out a portion of the mash and boil it then add it back into the mash to raise the temp to your next step. Here's a calculator that Google pointed me at for...

I've started doing this recently and haven't found it to be a real problem. the one issue I've had is if I raise the grain bag out of the keggle too fast it will bulge over the top of the lip and spill some wort :mad: If I raise it out nice and slow then things drain off nicely and I don't run...

Ya know, this explains a lot. I've been noticing some astringent notes in my beers that mellow over time. I bought a pound of Columbus a year ago and have been bittering with that quite a bit. I've got an IPA planned I bought some Horizon for, it'll be interesting to see what happens.

In terms of health issues, no. They use Argon for kegged wine, my Dad has been doing it for years. He's got it fitted to an old soda rig that was co2, not sure if he modified it or not. Its pretty sweet, 4 different wines on one gun.

Yep, if the tube gets down into the beer you'll be venting beer instead of gas.

Two weeks in the bottle is pretty early, what temps are they being stored at? For most lower gravity beers 2 weeks probably got you fully fermented but if you're not taking gravity readings it's hard to tell. A sweet taste would tend to indicate fermentation was not quite complete. I'd probably...

I see what you did there! :cross: Good to see another Minnesotan on here. There's loads of good information on the boards. Start reading the Beginners forum, you see the basics discussed in there a lot as well as some more advanced stuff so you'll get a great balance of exposure. I'll second...

Glad I could help!

Might want to have a look for Biermuncher's Centennial Blonde recipe. I've done that one a couple times, it's ready fast, fairly light but with some good flavor.

I'd been using 5 oz and was finding that I was getting foamers. I'd boil my sugar with 2 cups water to form a simple syrup and gradually add that as my beer drained into the bottling bucket with some gentle stirring, so I'm confident it was well distributed. I've reduced to about 4 oz and like...

I've used both Wyeast and a couple different dry yeasts, I tend to get more of an initial vigorous ferment with the dry yeasts but have been happier with Wyeast in terms of flavors. I had a Wyeast hefe smack pack in my fridge for over 6 months because I just never got around to brewing...

My burner won't get a vigorous boil in the Minnesota winter, still been getting some nice beers. I've been doing partial mashes and recently some all grains (haven't tasted an all grain yet but figure it should be fine). I think the rate of boil would be even less important if you're doing...

I've been debating going stainless when I upgrade kettles. I've been looking at this one on Amazon in a 60qt model, they've got the 100 qt for just under $200.00: http://www.amazon.com/Quart-STAINLESS-STEEL-STOCK-COMMERCIAL/dp/B002MQFXC0/ref=sr_1_9?ie=UTF8&qid=1298120244&sr=8-9. That doesn't...

FWIW I brew in a pretty heavy duty 24qt aluminum pot I purchased at Sam's Club and I've noticed no off flavors. I think my recent beers are pretty freakin' fantastic if I do say so myself. I did a one hour boil in it with plain water before I brewed any beer and have been careful about not...