Recent content by kevin58

That process is called under letting and it is not complicated enough to pull ones hair out to find an old thread. You've already described it perfectly.

Use an auto siphon or don't worry about the trub. It will have no discernable affect on the finished beer.

If you ferment for 7+ days and dry hop during that period of time then spend 10 to 14 days carbing in the keg (low and slow method) and then let the beer sit in the keg for another month (the OP is talking about a 3 to 4 month shelf life) you are certainly going to notice a decrease in hop...

One month in the keg for an IPA is a long time. Hop character is going to fade over time no matter what you do.

That's Martyn Cornell's book. Came out right around the time he passed away this past June. I've only started reading it but as thorough as Martyn was it should be the end-all-be-all book for Porter. edit: It is pricy but Martyn explained that is was intended to be an academic book and so is...

I buy hops in bulk and as soon as I get them home just sit down at the kitchen table, weigh them out and seal them in 1 ounce packages. I've tried the jar sealing method but as others have said, the jars sometimes loose their seal. You would need to re-seal the jar after measuring out a quantity...

If you really want to learn about brewing in Scotland read Ron Pattinson's blog, Shut Up About Barclay Perkins and read one of the books he has written on the subject. A LOT of myths are debunked using actual Scottish brewing logs and brew records. Your list includes some of those myths like...

You obviously don't know how the Brulosophy tests are conducted or who their testers are.

A couple of videos I did a while back. Keep in mind I am not trying to teach brewing in my vids. They are just a video diary of my journey. These were also made before I forced myself to take the time to include the finished beer in the videos. For what it's worth... Revvy's Kentucky Common and...

Its not really that high. 1.016 from a 1.063 OG is pretty damned good.

Why wouldn't you use the fridge for fermenting and the Komos, which is already set up to serve, for your kegs?

Attach it to the wooden collar.

I'm guessing you sold those 2.5 gallon kegs ...even though I asked pretty much the same day you posted them for sale? Thanks.

Sidebar story having to do with pull tabs... In the late 1970's my friends and I were driving across state to visit another friend attending Western Michigan University. We of course bought a case of beer for the frat party we had been invited to but being teens in the '70's we cracked a few to...