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Looks like a lot of aroma hops, which I do like. What "style" of beer would you say this falls into? I'm willing to try anything, except fruit in beer. I already tried to brew a Blackberry Wheat which was horrific.

Well, I checked my kegs today, my Fat Tire Clone is looking darn-near empty. I'm leaving for 2 weeks for business, but when I come back, I want to brew a new beer. Any suggestions on what I should brew? Here's a rundown of what I normally drink to give you an idea of my palette - New Belgium...

Always peel it

You're not understanding the fundamental issue here. They don't know you from Tom, Dick, or Harry. You asked for an export shipment. They said No. You then asked for the shipment to be sent to VA, obviously skirting the export rules. They can NOT ship the item, if they knew it possibly...

I know I've already asked about 10 questions in regards to reusing yeast.... but I've got a few more :) I have a carboy that's been sitting in the garage for the last 3 weeks, with a large yeast cake in the bottom and an inch of beer on top of it. There is an airlock on top. Am I still...

I guess my post got deleted?? Anyway, I keg, so I primaried it for 2.75 weeks and then force carbed it for 3 days at 40 PSI. It was kind of green, but still did the job.

Just dump the grounds in. Yes, you can use a blender, but it will be difficult. The Oils will not affect head retention. My Coffee Stout is delicious... and I just dumped the grounds in. They will sink to the bottom and become part of the trub.

I just brewed this 3 weeks ago, only in the primary and it was a decent hit at the Superbowl. No need to secondary this.

I added my chocolate (and coffee grounds) to the wort when I did my initial boil. The problem with adding chocolate at this point is, it wont be melted and wont incorporate enough.

5' using 12 PSI.

Cold crash, etc. before kegging.

????? Not sure what I just did, but I took everything apart, completely drained the CO2, hooked everything back up, and now its fully pressurized. No freakin clue. I did find out however that my post is so stuck, I can't get it off with the equipment I have, lol.

So, I made a batch of Root Beer last week, and I'm noticing that the beer line it dispenses from isn't staying pressurized when attached to the keg. That is, when I pull down on the faucet, a bunch of air spurts out, and then a smooth stream of RB then comes out as it should. I close the...

I used to use the high temp feature of my dishwasher to sanitize my bottles. Don't use it for cleaning, as the solution will not always reach way up there, but if you have a high or ultra high temp, it will sanitize them. I haven't had anything infected yet, in a bottle. The jury is still out...

Yeah I'm the opposite of Hockey. I kegged a beer that smelled funky out of the secondary, and I tried two glasses full before I dumped the whole thing.

Please tell me how to do this? I can't get the pre-built in measuring thing to work. It wont fill.

My wife thinks I've lost it with this beer stuff. It's allowed me to unplug from the computer (which I do IT Security for a living) and get outside and use my hands. Since I started brewing in November of last year, I haven't been on my computer much, except to do research, etc. I love it.

This is great information. From knowledge and theory to application - I've also read on here, that the vials and packs you get from mainstream yeast producers are actually underpitching the required amount. This may not be a big deal for medium gravity beers... but does preserving yeast and...

I've had some interesting experiences with Star San so far. For the record, the concentrated form (what's in the bottle) will eat through coloring and paint. It's very caustic. I used my wife's Pampered Chef measuring cup, and now we have no numbers or lettering on the sides :-\ It's 1...

THANK YOU!!! :mug: This makes a lot of sense. Sterlization vice sanitization. I know the difference there. Refrigeration doesn't stop bacteria, it just slows it, if it's there.