Recent content by Shrewd_Alchemist

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Yet you felt the need to further waste time by commenting? Plus the title of the thread was spot on, you can't say you came in here for something else! I love the force carbonating one :D

if it doesnt have anything growing on it yet then I'd still drink it for sure.

+5 gallons Oktoberfest +5 gallons of Full Nelson SMASH!!! = 23,966.5 gallons

I've made an all chinook IPA before as well, it was delicious. It tastes a lot like it smells, you're in for a treat!

I made a big IPA not long ago. It wasn't imperial, but it was 84 IBU's and only had a starting gravity of 1.062. I think you'll be fine, who really cares what you call it, it's going to taste good for sure:D

^insightful post.... Im doing my first lager right now and Im using a swamp cooler. It has really not been that bad at all and Im keeping my temps between 50-55. I can't comment on the taste yet, but I imagine that all will be well. Try the swamp cooler, you might be surprised.

lolz

I got an awful plastic taste with that stuff, had to go to tygon. I know some people use it without any problems though. It's not that expensive, so you're not out that much if you try it and need to upgrade to beverage line afterwards.

gotta be some autolysis in there.... Im not surprised about the lack of infection though, barleywines are pretty study and high alcohol.

Finally got mine yesterday - it has a small but deep chip in the side :( It still feels smooth on the inside but I dont think it will last too long.....

Should've taken pics, people love looking at tragic scenes!

Wow, 5 pages in two days over this ridiculous claim.... we all have to remember that even if we are using it, it binds to the proteins in solution and drags them down to the bottom - which is where they stay when you rack. None of us are actually eating or drinking the irish moss. Plus we...

Kegging saves so much time that you will not know what to do with yourself when its done. There are lots of folks getting into it all the time, and lots of them are asking the same questions that you are. Browse through the "bottling/kegging" section of the site and you should find more than...

Id bitter with 1 ounce Columbus. Then flavor with a half ounce each of Centennial/cascade at 30 mins and again at 15 mins. I'd do another half ounce of each at 5 mins and then dry hop in the secondary for a week with a half ounce of each. That doesn't use much columbus but I bet that will...