Recent content by BrewInVA

Thanks for the replies. I like the idea of using the SS clamp with the fishing line or dental floss - I'll give that a shot. Out of curiosity, anyone notice a distinct change in taste due to dry-hopping cold vs room temp?

I've always dry-hopped in a carboy and plan to dry-hop my next brew in the keg. After reading about ways to do this, I've settled on putting pellet hops in a hop bag and tying it to the dip tube. My question is exactly "how" do you tie the bag to the dip tube? I assume you'd perform this step...

Don't know. That's what I'm guessing. But I thought the pressure displayed on the regulator would stay constant if there were no leaks.

Thanks - definitely looking forward to not bottling any more. Forgot to mention that the tank and regulator are outside the fridge. I realize that if inside the fridge the pressure would go down due to the lower temp.

Just got my new kegerator and hooked up my first two kegs today after racking from secondary. I'm going with the 'set it and forget it' approach by hooking the kegs up to the tank at 12 psi for a few days to a week. Both kegs are at 40 degrees. What I notice is that the regulator slowly drops...

Another related question. My last two batches (3 gallon partial boils) have been a Nut Brown Ale and a Porter. Neither of them seem to have the level of "roastiness" to them that I would expect and they both taste similar. They're both a bit sweeter than I would want given I under-hopped the...

Great - thanks for the help.

To MMWs point, I understand that if I were to use all 6 lbs of DME in the 3 gallon partial boil that I would have lower IBUs due to the reduced hop utilization. But if I make the partial boil the same gravity as a full boil (by keep the water to DME ratio the same), why can't I achieve the same...

I've heard several conflicting opinions regarding this topic and I hope to get some clarity. When using a partial boil with the late extract addition method (say adding most of the extract at knockout), can you achieve the same IBUs as in a full boil recipe? I've heard that topping off with...

I'm fairly new to homebrewing and have always used store bought spring water to brew with. Looking at the water profile for Richmond VA, there looks to be some chloramines in the water. Just curious if any Richmond brewers use straight tap water, filter it in some way, or just purchase water...