Recent content by NcSpar10

Anyone that has successfully made this- do you follow the OP's mashing schedule? JKarp - do you still follow this mashing schedule when you make it?

Oooh! Pick me, pick me!

If you're in Durham, you have to check out Full Steam and especially Triangle Brewing- they are really great. All of our local breweries offer great tours/tastings- check their websites. +1 on Sam's. Super shady looking, but name something cool that isn't. Durham has a good food scene- check...

I'd like to get in on this too.

I want to upgrade my junk to Keggles, but am struggling finding them. CraigsList is slim pickins' these days in my area for these. Any suggestions on where I could score some? Will you ever sell any more like this? I might drive to Norfolk for this.

I did an APA style beer that I wanted to use Citra hops with. I wanted that citrusy aroma and taste as well. I would think you would want some more bittering hops on the back end though to back up the flavor and aroma. I could be wrong, though- but it'll be interesting to hear your results.

It's amazing- my hands can barely get that lid off, but I've had a strong fermentation do it easily. They don't just gently lift the lid off either- there is usually a fair amount of splatter that goes along with it. I would agree with the first response. Get some tubing that has the same...

Yeah, I think time will be your friend with this one. Good idea on splitting it too- if you wanted to keep it an English style, you could dry hop with some Goldings just enough to up the aroma slightly- maybe 1/2 oz. for your 2 G (I'm just guessing- if I were doing it for myself, I'd be...

I like my beers to condition in the bottle or keg. Don't have a reason other than I don't like the carboys to be tied up for too long.

Interested to hear the FG of this. You could dry hop it in a secondary and have a nice India Brown Ale- or even imperial brown ale.... I'll bet this turns out pretty nice.

Interesting method... I've been afraid to shake my beers for fear of over-carbing them. I'll have to try this sometime. I usually just make sure I have a week to carbonate it: chill for a day, set it at 3 x the volume that I want for 24 hrs, bleed the excess, and set it at the pressure I want...

Sasquatch?

That is one lucky cellar. I still have one KBS left from last year- I'm not sure what I'm saving it for, but I guess I'll know when it happens!

I like the braided supply line, as well. I get 79-80% efficiency with mine.

I'm interested in hearing some response to this as well, I'm having a problem increasing this flavor in one of my recipes. The one thing I will try next is to mash at a higher temp ( I think it's higher) to get more dextrins in the wort. One other thing- maybe it's the strain of yeast that you...