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Yeah, I purged the kegs and dropped the psi to 0, then I hit it with 13 psi. 24 hrs. later it's down to 10. I raised it back to 13 tonight.

So I kegged two batches on Wednesday. I hit them with 30 psi and left it for 30 hrs. Last night I dropped the psi to 13. When I checked it today the psi dropped to 10. Normal?

Cool. I've got another question. I hit the beer with 30 psi when the temp was in the low 50's then immediately refrigerated. Should I go a bit more than 24 hrs. to make up for the lag time while cooling or does that really matter?

Sorry. Beer shot halfway up the beer line as soon as I attached it to the keg. So tonight I'll be purging the 30 psi and hitting it with around 12-13 psi for a few days. I had the kegs pressurized at 30 psi when I hooked up the beer line. No good?

When y'all force carb, do you attach the beer lines right away or wait till it's time to drink. I racked two brews to kegs yesterday, force carbed at 30psi and of course, when I attached the beer lines, beer shot about half way up. Anyway, would waiting to hook up the beer lines until drinking...

They should have kept it and sold it as some limited special release. They could call it Deadpower Imperial IPA or something. I'd buy a 22.

Not really. Generally 3/4 cup is sufficient for a 5 gallon batch. You could probably go as high as maybe 1 1/4 cup for 6 gallons I suppose but that's about it. The 1 cup you added to your first batch will be plenty if you give it another week or two and then refrigerate. Yes. It's...

A couple weeks in secondary to bulk age certainly couldn't hurt. Sure, if it's done fermenting you could bottle, but it will taste better if given the proper aging time. Despite the populist uprising against secondary fermentation (no real fermentation happening in secondary BTW), I still like...

Pour it out? You must be out yo damn mind! :p Seriously thought, it looks fine.

Ordered and on the way. I finally get to build my kegerator! :rockin:

Man how time flies. I put this idea on the back burner for a while bit it's time to finally get it done. I'm probably going to go this route. I just happen to have a spare refer that will make the perfect kegerator. Now if only that tax return would arrive.

Had this for the first time today on tap. I really enjoyed it. It had a nice citrus and pine hop flavor and aroma. Very tasty IMO.

Sorry bud. I hate to see you get brought down from your cloud and all, but that was pretend. It's just like all those folks trying to reproduce the beer they drank in Lord Of The Rings. That stuff didn't actually happen, beer drinking and all. Your just going to have to brew real beer and...

Late hop additions (within the last 5 minutes of the boil) will add moderate hop flavor/aroma. This is adequate for many styles but if you want intense, fresh hop aroma dry hopping is one of the best and simplest methods. Dry hopping between fermentation and bottling (usually within a week of...

Got him with Anthony Bourdain.

Maibock sounds about right. According to their sight they actually use lager yeast. I downed a sixer of this the other night without flinching. It's just so smooth and easy to drink. I was bummed when I realized it was gone, and a bit buzzed also. :drunk: I'll definitely buy more.