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I've got 2 cascades that grew pretty nicely but so far I haven't seen any signs of cones forming on either of them.

I've wondered why you never see a SS autosiphon. My racking canes are SS and I end up replacing my autosiphon once a year because I either break it or crakcs develop from cleaning with too hot water or something. Would be real interested in this if the price is reasonable.

Kolsch! I've been on a bender with this style. My last kolsch keg was gone in about 2 weeks, currently have a munich helles done with kolsch yeast lagering in the keezer. Tasty tasty.

1 month isn't too bad. I say go for it. I bet nobody would know. I've used some crushed specialty grains that were probably 2 months old, stored air-tight at room temp and they were fine.

Welcome fellow Virginian!

Out of curiousity, who was the distributor on that? I've gotten some "uncrushed" bags of various crystal malts from LD Carlson that look kind of like that as well. Has been throwing me off but decided not to worry about it.

Got the starter going for my first Munich Helles style but doing it with Kolsch yeast since I can't quite ferment cold enough for lagers. Even if it turns out more like a Kolsch I'll be happy with it. Last week I tapped my first attempt at a Kolsch and it's so good that it will be gone real soon.

Fair enough. I'm realizing that the Longhammer might be the only beer of theirs I actually like. Good everyday drinker, not an over-the-top IPA that has become the norm.

Is it just me or did Redhook just take their Blonde ale and start calling it a Pilsner? Just got another sampler pack which I get on occassion and its always had the Longhammer IPA, Copper, ESB, and Blonde. The new one has a Pilsner instead of Blonde but it doesn't taste much like a Pilsner...

I've used the default setting since I got mine. Crush seems perfect to me and I get a mash efficiency consistently in the mid 80s. So far I've decided to not mess with a good thing.

Just realized we somehow stirred up a 6 year old thread... whoops.

Since I got my 4-tap keezer set up, I've got a supply-and-demand issue as well. I'm not worried about the money I spend making the beer and giving it away mostly for free (I do get occasional donations), but I do worry about keeping the pipeline up. Brewing a 5-gallon batch 2-3 times a month...

I got some keg lube after having a hard time connecting and disconnecting some of my ball lock posts. Don't recall how much I paid for the "Keg Lube" product but it seems like that tiny jar is going to last me a decade or more. A little dab will do ya.

I've also heard never use dish soap and never use bleach. They are much harder to completely rinse off than PBW or oxiclean. I know just with my travel coffee mug that the tiniest bit of risidual soap makes it completely undrinkable for me.

I do it all the time. I stay in the primary for 2-3 weeks or til whenever the beer is done and I get around to it. Then I rack to a keg a age in there at least a week to age before going in the keezer. Usually ends up aging in the keg a couple weeks before a spot in the keezer opens up. Do be...

Though ringwood starts slow, I've pitched healthy starters of it that really take off and get going with the quickness. A good starter seems to be the key with this strain. Ferments out quickly once it gets going as well

Ringwood is a slow starter in my experience. Have seen it take 24-36 hours to really get going well

Any idea how much yeast you're pitching? Could be underpitching. Could be from harvesting already stressed yeast. Could be picking up some bugs when harvesting if your sanitization is not perfect.

I chill, then whirlpool and let sit for 20-30 minutes so everything falls to the bottom. Not sure the whirlpool really does anything for me, no center cone. When I siphon off, I do tend to pick up a decent amount of hop material toward the bottom and I still end up leaving about a 1/2 gal in the...

The more I think about it, the more like like 1272. Have used it in a few IPAs and different beers that I wanted a little fruity sweetness to, but it is a very subtle fruit character that I think could be used for many styles. Keeping ferm temps on the low side keep it quite clean similar to...