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Thanks. I figured it would be as long as fermentation was complete. I really hope the taste is the same though. And being its in a keg its taking forever to thaw.

Oh man. So friday night I did a gravity test/ taste on an imperial red I did about 6 weeks ago. It was spot on. It tasted amazing. One massive problem though. When I took the fermenter out of the chest freezer I also pulled the probe for the temperature control. I put the steel keg fermenter but...

BrewDog Tactical Nuclear Penguin. 42% ABV. Drinking a glass of Jager is easier.

Does anybody have experience with these? Using one for the 1st time in about an hour. Just curious as to how you release pressure once fermentation begins. In other words do I have to open up the valve after 24 hours or so to release that pressure or does it just stay left alone for the whole...

Racked my pale ale into secondary and dry hopped with citra hops. Seriously I cant get enough of these things. Going to start putting them into every summer time brew we do.

How did it look in the fermenter before you bottled it? Did it still have the chunks up at the top? Sounds infected. Lactobacillus will give beer sour taste. Happened to me about 3 weeks ago.

Thanks. Should still be drinkable though?

Bottling a Belgian IPA this afternoon. Opened my fermenter and saw this. Looked like the airlock had some sort of mold around it too. Anybody know what this is?

Brewing another citra hopped Pale Ale this weekend.I love these beers! Trying whole leaf hops this time. Also bottling a Belgium IPA that has been fermenting for almost a month and a half.

Have any of you guys tried open fermentation with any of your batches? How did it work out? Saint Somewhere Brewing, a brewery that specializes in Belgian style Ales here in Florida, uses this method. It looks pretty cool but I dont understand how it works. How doesnt it get contaminated?

Deviant Dales. This thing is epic!

Boston Beer company is also considered "craft beer". Not sure what those words even mean anymore. Just be glad we live in the states and have such a great selection to choose from. Just got back from Mexico and as soon as I walked in the house I cracked open a can of Dales Pale Ale to wash the...

Meant to say light lager. I've had some good lagers. Magic Hat's Vinyl Lager comes to mind.

Lagers. So much work to produce a beer with so little flavor.

Dogfish Head Old School. Their Fort is really good too.

Here it is guys..... You ready?.... 90,000.00! Beautiful system but you can buy a 15bbl for less. Used of course.

No info yet. Assuming the brew-magic runs around 8,ooo this has to be at least 25 g's but probably more. Dogfish Head had a hand in designing this. But why come out with a 2bbl system? Can't make any money with it. Seems like the brew-magic would be the better choice for recipe development...

Sabco's new 2bbl system unveiled at the CBC expo. Pretty tight!

Think I figured it out. The kit actually came with the s 33 dry yeast but when I ordered it I must have upgraded to the Wyeast activator Belgian Abbey. MoreBeer is sneaky like that. That's the one I ended up using for the Belgian Pale. The Wyeast London ESB was for the yeast starter kit I bought...

Brewing a Belgian Pale Ale today. Got an all grain kit from More Beer that came with 3 different yeast strains. Safbrew s-33 Dry yeast, Wyeast Direct pitch activator Belgian abbey, and Wyeast Direct pitch Activator London ESB. Do you think they packed this wrong? Do I pitch all 3 strains into...