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For like $25 you can buy an SSR relay that will take 24v control voltage to a 120v load. Did you call and ask if they'll exchange it?

I'm always a fan of experimenting, but what are you trying to accomplish? If you want a blonde ale with roasty flavor, why does it matter if its a little darker than normal? A black IPA is what it is because its an IPA with a touch of roastiness in it, not because its black. An IPA with black...

Great Lakes Brewfest in Racine, WI. September.

I used to love to drink miller lite. I started drinking some delicious craft brews. I no longer drink miller lite. Illogical? Who really cares?

The IPA is their best one. None of their beers are great, and that stout is one of the worst stouts Ive ever had, but keep in mind at $9 a case its easily the cheapest variety pack of craft brew out there. You get what you pay for.

Hmm. I thought their IPA, pale ale, pale bock, porter, and oktoberfest were pretty good. Of course the shards of glass were probably making cuts in my stomach and making the alcohol enter my bloodstream faster. I think they are on to something. Oh wait, chewing tobacco already cornered that...

I agree. However, my wife is in love with Lindemans lambics, and the recipe I got for it says splenda is a similar substance that they use to sweeten.

I think its a weaker version of their Unearthly. Unearthly is probably my favorite Imperial IPA. Great stuff. And their oatmeal stout is really good too.

During primary it fermented 68-70F. Its my first lambic but I assumed the secondary temp like normal beer wasn't as critical.

I brewed a lambic with Wyeast 3278, fermented in primary for 4 weeks, and have been letting it sit in secondary for another 6 weeks (at about 64F). How long is a good time to let it sit before I bottle it? I don't know if time has anything to do with it but the more sour the better, since I'm...

La Crosse, WI. I go to the one in Milwaukee at Heidelberg Park every year, and it is nice, small and authentic, but it's also in my backyard. If your gonna travel to this state and go to an oktoberfest, La Crosse is supposed to have one of the largest and most authentic.

If you rack the secondary on the rum and give it 2 weeks or a month or whatever, I'd assume the yeast would take care of the sugar from the rum, so it shouldn't be too sweet (unless they use an artificial sweetener, which I doubt). It shouldn't affect bottling either, if your 5G batch is 5%...

Ive done a few whiskey porters. Can't comment on the coconut, but the whiskey I use 16 oz. soaked with oak chips for a few days then rack secondary right on top of it. I like the punch in your face shot of whiskey, but I'd imagine 8 oz would be better for someone who doesn't want it to...

My kegerator tapper gets sticky after 2 days of a beer going on tap. Is this normal? Does everyone just have a cleaning solution keg on the side to clean when your done for the night? Seems everything ive read, most people only need to clean once the keg is tapped.

Thanks for the heads up. For now I'd rather keep it at a lower pressure. Eventually I'll have 2, but when they are running from HLT to MLT for sparging and one from MLT to BK for collecting I'd think slower would be better (at least with my 5g system). It probably would be nice for...

Yea Im using a chugger pump. So Ill just put the valve on the outlet. Thanks.

Will anything be hurt by running a pump that has water in it but with a closed valve at the end? I'm thinking of using the blichmann autosparge and having a pump run from the HLT to the MLT through the autosparge. I'm assuming the autosparge wouldn't completely close but it would build a lot...

Just out of curiosity, how destructive to the flavor would it be to boil the beer precarbonation, then bring it back down to temperature?

I'd hate trying to make a business out of it. To be successful 90% of your time would be consumed with business and 10% would be the actual brewing. That would suck. I do love making beer other people enjoy as much as for myself. In an IDEAL world, I'd have one part time job that pays all...

I made a chocolate cherry milk stout last year. 1 lb lactose was about right, it was close to 6% alc. I used 4 oz chocolate extract and 4 oz cherry extract at bottling. The chocolate came through well, the cherry was barely detectable. Also only used chocolate malt for dark grains, didn't...