Recent content by nopride

The easiest way is when you sanitize your keg, just hook up the CO2, hook up the beer line, and push it through. The hand pump is good for when you are filling the keg and tapping the keg on different days.

I use lube on the big o-ring, the smaller ones on the poppets, and if I'm doing a full cleaning (I don't do this every fill, just when I feel it hasn't been done in a while), I'll use it on the little ring inside the poppet and the valve in the lid. I only purge kegs before I fill if it's a...

Nice deal! You can get keg lube at NB. I remember it being pretty cheap, and the one tube will last forever. I tend to use it on any rubber o-ring anytime I'm changing kegs. You will also want to get some BLC for cleaning your beer lines. Do a search for some of the beer line cleaner/pump ideas...

Hey, just checked out your thread. Looks like you have a slightly different freezer than mine. Mine has a wider hump, and I couldn't fit two kegs in there without the collar. With the collar I was able to do put three kegs, and the CO2 in there. The collar has worked well for me, and it did gain...

Outstanding! I like the creativity in the process. I'm curious to hear how it turns out. How does boiling the hops in a smaller amount of wort effect the utilization? Can you cover how you roughly calculate the IBUs? Or maybe a sample recipe could help too. I'd like to give this a try. To the...

That was fun! I ended up winning the yeast book, $25 gift card, 10 lbs of grain & some other stuff. Thanks for the OG. I threw in the starter right away because I wasn't going home until the evening and wasn't able to check it. I had a starter of the WLP 645 - Brett C that had been going for a...

The 8.0 days in the recipe you cut & pasted refers to the duration and not the day it's dry hopped. I read that as the dry hop amount is a total of 5.5 oz which is split - the first half added on day 14 and the second half added on day 21. 11 oz of dry hop would give off some crazy aroma!

There are a lot of good suggestions in here. I have recently brewed my first, and am about ready to carb it up. Even though it's not done, it tastes good so far - so I'll share what I did. I threw the hops in the mash. After the mash was finished, it was drained to the kettle just to cool it...

Thanks for the feedback! I honestly don't remember where I came up with this grain bill. I started the recipe a while ago, and decided now was the time to get back to it. I agree that the IBU could be a little high. However, I have found that with recipes that depend on getting IBU's all from...

Ok, good thread so far! I think this beer needs all late hops, and a massive dry hop. Also, I think it's pretty pale, so I'm keeping the SRM low. I used the 4 hops that seemed to be confirmed in this thread, but went with the idea that amarillo and citra should be leading the way. I would plan...

Thanks for converting the recipe! I was having a tough time reading it from the picture. I don't have Chinook or Falconer's flight in the freezer, but I do have cascade, centenniel, columbus, citra and simcoe - so I'll probably put together some mix of those. The yeast went off to a little...

Yeah, pretty excited about the black double IPA!!! Especially if the flavor profile is going to be along the lines of DUO, which is a pretty tasty beer. I'm kegging up a beer that was fermented with Notty on Friday, so I'm planning on using some of the slurry for this beer. Is anyone doing the...

You don't need to worry about alpha acids in a dry hop, as the dry hop does not add bitterness. These are only utilized in the boil. Citra is a nice hop to dry hop with, so go for it!

With my last chocolate coffee stout, I cold pressed 2 oz of coffee in a 1.5 cups water and used 4 oz cacao nibs. I added both after the primary fermentation. I left the nibs in for about 30 days. At first the chocolate aroma was a little strong and the coffee flavor was not strong enough. Over...

Go ahead and pitch your yeast starter now. I don't know what your recipe is like, but if it's some combo pilsener or pale and wheat malts you might have made a stronger version of a berliner weisse. You could call it an imperial berliner weisse! I just brewed a berliner, and a common technique...