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Good stuff fellas, thanks for the quick responses. Cheers!

Just wanted to get an idea of how often you guys are changing your beer lines on your kegorators.

How much cold brew coffee are you going to add when kegging/bottling?

If you're getting a sulfur smell it means your yeast is being strained usually. Meaning you dont have enough yeast cells. you might want to try making yeast starters depending on your OG. that being said, you are fermenting WAYYYYYY too high!!! Most ale yeast like to have an ambient air temp of...

best advice I can give you is use oak cubes if you can find them. 4 oz should do the trick but its really all up to you. I left mine on oak for about 2 months then periodically would give it a little taste to see how the oak is coming through. I would usually check it once a week being very...

HAHAHAHAHAHA, this thread got pretty awesome! Good discussion guys, and btw, I will be calling my first runnings my cool runnings from now on.

Awesome!!! Thank you for the quick response. I'm brewing right now and didn't know if it was good or bad

The title says it all but, Does anyone start to heat up their first runnings, for the boil, while they are batch sparging?

Cool, Thanks for the advice! Cheers

Welcome to the FAM!

I see many people brewing belgian strong ales like to like to use a secondary after a 3-4 week primary. what are the advantages of using a secondary after a long primary?

Don't worry man, I brewed a white IPA 2 summers ago and did the exact same thing you did with the orange and grapefruit zest and had the same problem, AT FIRST. It took a good week or two of conditioning in the keg and the bitterness mellowed out. Try it with a fresh slice of grapefruit, it will...

Yeah thats kind of what I figured. Thanks man!

Hey guys, I have a few recipes that I have come up with that I would like to tweak a little bit. Most of them are high ABV, so I would like to take a few of them down a notch and see how they come out. My question is, should I just bring down my base malt amount or adjust the whole recipe...

Looks good, I think the cascade will help bring out the citrus notes and the liberty will give it a nice spicy finish. Let us know how it turns out.

That will work just fine, just don't use a whole lot of water so you get a nice concentrated solution. add your spice solution into your secondary first then rack your beer on top. taste every week until you achieve the flavor you want.

Thanks for all the input fellas. I ended up brewing today and just pitched half of the yeast. I saved the other half in a sanatized mason jar so I can use it later on another batch. I have the temp around 72 degrees right now and plan on trying to get up around 75 in the next few days to really...

I was kind of thinking the same thing. Are you getting some good banana notes from the 3068? Thats really what I'm looking for in this batch.

Hey guys, I decided to brew a small 2.5 gallon batch on my dunkelweizen but I'm not sure if I should add the full package of Wyeast or not. I'm using the WYeast 3068 and from what I have heard it is pretty aggressive. I'm looking to get some nice Banana notes from the yeast so my question is...

I would let it sit for at least a couple more weeks. I made a White IPA in the spring and it took a little while condition properly but I kegged mine. Once it does, a nice little addition is a slice of grapefruit.