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cream ale apa bitter dry irish stout

I made one once. it was basically a dark cream ale. some speculate about it being sour mashed or not. Mine was sour mashed and it turned out pretty nice.

sold. thanks for playing.

Brand new. Never used blichmann beer gun. Won this at a contest but don't have use for it. Also there are some barbed connections. Not sure why but they were thrown in. So I will pass them along. Blichmann 1/2"npt x 1/2" straight barb. $70 shipped. lower 48 states only.

the most likely culprit in this situation is the high mash temp. other variables that affect a high FG can include not enough oxygen, pitching too little yeast, pitching low viability yeast, too low a fermentation temperature or too many specialty grains in the grain bill.

I think some brewers from bells have suggested you use the yeast from their best brown ale instead of THA because it's the same strain but they arent as stressed after a 7% ABV beer as well as covered in hop oils. I know I'm late but if anyone wants to know there it is.

I always break into one or two earlier.

I get that gnarly acetone flavor in lots of belgians that makes it hard to enjoy. but I enjoy hefs and sours.

as long as it spends a couple days in the fridge vertical before being served to make sure the yeast makes its way to the bottom, I don't think it should be a problem.

We've got the same problem here in MN. Lots of people jumping in on the fad before they should. I used to get excited when I saw a new brewery in MN or WI on the shelves but now I get apprehensive. I have been let down many many times. With that said there are also some good new companies and I...

that's not bad IF those are the correct figures and the temps ramped up at the end of yeast activity preventing them from going dormant too early. but in all honesty that's fine.

like many have said you can set the margin of error. I think 0.3 is as low as it gets. you can also set the compressor delay, the max is 10 thats where I have mine set. I also unplug which ever device I wont need so that they arent constantly fighting each other. like I'm making lagers right now...

here's a picture of the pipe grant we have at the brewery and where I got the idea from. you can see the three manometers (tall skinny white things), the one on the right is part of the pipe grant. follow it to the bottom and you'll see it's sticking out of the pipe. that's the lauter tun run...

i used to leave my kettle outside in the snow. didn't work at all.

big gaskets suck

yup this is your answer. the sugar just wasn't evenly mixed when you took your measurements.

it would be pretty awesome if you could find a container you could prime and carb in and then vent via spile. might want a touch bigger container if you're going to go through all that though.

I was brewing on sunday on my HERMS rig and I may have started my recirculation too soon or my manifold just sucks because I wasn't getting as good a flow rate as I would have liked. And due to that I'm sure I compacted the grain bed more than I should have. I've made adjustments to my manifold...

personally I hate the spiral staircase. I've slipped down one before and this particular one I dislocated my shoulder on. thats probably a personal thing though. all the tanks have CIP balls which makes cleaning with caustic fairly safe as it's all contained. the floor drains are a bit of...