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Most beers I make are 6% to 12%, and lean toward the high end of that scale. However, I made a simple amber ale for a wedding last year that was really good. I'm going to convert it to AG for my first attempt. See if I can get the numbers right. That should ferment and force carb quick so I...

I have been extract brewing for 3 years now. I started with big heavy beers (double IPAs, Imp. Stouts...), so I know a ting or two about those. However, I am a beginner at all grain. I am currently making a cooler mash tun, and thinking about the first beer to brew with it. I am leaning...

I picked up some, but the o-rings my LHBS has just say keg post. Thy do not specify and since all their other gear is for pin-lock I guess that is hat these are. I picked up these kegs at a yard sale, with fridge, taps etc. They had not been used for a couple years. I pressure tested them...

It was the outside o-ring. Not the poppet or the serving line. The same serving line worked fine on the other keg. I went to the LHBS yesterday and stocked up on o-rings. Piles of $0.50 insurance.

Given the age of the o-rings, I did not want to risk stretching the ones on the new keg in pulling them off. Then I would have been in the same boat. Never having worked with ball lock before I did not know they used the same size. Thanks! As to the tertiary, it was because of the way I...

Went to rack a stout from tertiary to keg tonight. Keg had been pressure tested, cleaned, sanitized etc. What I neglected to to was check the o-rings on the pin lock stems. Racked the beer. Added pressure. Attached line with picnic tap for testing. Boom, steady flood of beer down the side...

Well, it is racked and chips added. FG 1.026-1.027 I am going to nudge temps up a touch, but I doubt it will go much further. It will condition in the secondary for at least 2 weeks, with perhaps a dry hopping of a small amount of bacon near the end. The sample I pulled tasted amazing, so if...

Beer smith said 1.019, and I figured it calculated well. At any rate, I am soaking oak chips in whiskey and sanitizing my secondary. In about half an hour I will rack it over and sample again. I will let you know where it landed. Thanks

OK, so I have a sweet stout going I think may be stuck. I had a problem with a stopped fermentation with this yeast on a bigger stout I made earlier this year. Here is the recipe: 4oz Dark Choc Malt 4oz Roasted barley 8oz 120L Caramalt 1.5 lbs Amber LME 3.3 Lbs Pilsner LMS 3.3 Lbs...

I cross posted this on a few other places I hang out. So far the top name is... "Not Just Snout Stout" Got anything better?

Recipe 4oz Dark Choc Malt 4oz Roasted barley 8oz 120L Caramalt 1.5 lbs Amber LME 3.3 Lbs Pilsner LMS 3.3 Lbs Dark LME 8oz maltodextrine 8oz lactose .5oz Magnum early add .5oz Cluster late add 5oz hard cooked and very drained bacon. Added late boil. Danstar Nottingham yeast OG 1.062 In...

My craziest, most ambitious beer to-date. A candied bacon cream stout. Extract and steeped grains beer. Will post the recipe if anyone wants. Need help with a name. Any suggestions?

I guess my main question was are they forward or rear seal. They are indeed rear. I would have responded sooner, but it was brew day, and there was a block party hosted across the street. I got to show of some of my handiwork, and was exhausted at the end of it all. Thanks again

I sure do.

Last year I bought a full fridge, kegs, manifold, tank, etc used (good rice yard sale find!!!! Woot!!). The stuff had not been used in years and the fridge gave out. I replaced the fridge, and have only had 2 kegs max going since then. The old system came with 3 taps and a picnic tap...

I am brewing in a plastic carboy now, no issues. Last year used plastic too for either primary or secondary, but I cannot remember the order.

Working on my second batch of SP. Started with 1/2 gal of organic (supposedly) non preservative white grape juice and some EC1118 yeast just to get it started. I am about to rack off the crap wine and use the slurry to start things. Temp has been a steady 65F. The juice definitely started...

sorry for the pun, I am half knackered. So far, my best beer has been an imp. stout. Today I had a soda, it was a candied bacon cream soda and it was pretty good. A while back I had this http://www.beeradvocate.com/beer/profile/30405/114312/ Good, but a bit over the top. I am thinking...

Follow the KISS method. The above reply is spot on re your grain bill. Stop with all the adjuncts/additives. Barrel age or get some good barrel chips, make it big, keep the yeast happy and enjoy. I am finishing up my keg of my first imp stout. Solid, basic grain bill, target ABV 9%, and...

Stuck my foot in my mouth and offered to make some brew for my girlfriend's best friends wedding. The brides fave beer is blue moon. Next week I plan on brewing a light wheat beer, but I do not want to clone, just be good. The date is at the end of may. I brew extract and steeped grains...