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I'd get on it now. It took mine about 5-6 months to mellow and all the tastes to blend nicely. For a while it was pretty bad at first. Then some month later I was like what the heck, let's see if it's any better. Lo and behold it was like a different brew and you could finally taste the spices.

Just remember that your hops utilization will be different in a full boil. But if you can do it, you should yet a better result from a full boil.

Username is Strangebird on CityProfile as well.

That is such great news. Glad to hear he's making some good progress and that the rehab will continue!

I have a recipe that calls for drawing a liter or two from the primary (or secondary) doing a 24-hour cold extraction of the coffee and then straining it back in.

I just started using a hop bag two batches ago. I used to clog that little strainer in the funnel so badly that I'd give up, pull it out and dump everything into the primary. Ugh, what a pita. No longer. With the hop bag (and I've now used it with pellet and whole hops) I no longer have any...

Now for mine... 6g Coffee-Chocolate Stout 5g Maple Porter today. ------- 31,808

Previous poster didn't include a total, so... 31,797.

You can buy an empty tank from any hardware store for $30-40. My local Uhaul place fills tanks and the local American Legion Post in the next town over has a filling station as well. My local Walgreen has a swap thing as well where you bring an empty tank, give them yours and they give you a...

I picked up an SQ14 and did my first all-grain with some other brewers in my family this weekend. While they had a much bigger burner for their 26 gal pot, the SQ14 rocked for my 8.75 gal pot. And I wasn't even running it on full blast, so I have no doubt that it'll be perfect when I want to...

I can actually attest to this. I have a geology degree and sucked at helping my friends to build a stone wall around their garden. :D This guy sounds like he learned some incorrect methods and is unwittingly propagating them on to you. Body is the result of unfermentable sugars. No...

You're a stand-up guy Forrest. And you clearly get how to build relationships with your customers. My hat's off to you. :mug:

Definitely need to keep them in the dark. Putting them in boxes should be sufficient.

Nice. Congrats!

Wine thief. I have one that's like 20". I can even reach half batches in a 5 gallon carboy. About $10 a LHBS.

How big was your batch and how much priming sugar did you use? I also could be an over-priming issue.

I believe you're referring to this video. And yes it sounds like the same thing here unless the OP has an infection.

The yeast will clean up after themselves. By taking it off the yeast cake you drastically reduce the number of yeast cells that can do that job.

You are correct that a 5-gallon carboy is generally too small for a 5 gallon batch. However, I use to 5-gallon carboys and split batches between them and it works great.

I actually split my batches between 2 five-gallon carboys and just stick airlocks on both. It's a bit unorthodox, but works great. I'll definitely go the route of a tube if I end up brewing a few batches at a time and need the cut down on space.