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I've seen a few people on here in the past suggest a Vienna/Cascade SMaSH. Naturally you could just do a straight Vienna lager -- probably my favorite style to drink. If you're feeling adventurous, I smoked my own Vienna for a rauchbier (instead of using store-bought smoked malt) that turned...

Nice! That's what you want to see!

I have a couple Intertaps and stout spouts as well. While I haven't used them (the stout faucets), I've heard mixed reviews. That said, it's the cheapest, simplest option for the occasional nitro brew. I also have a Micromatic stout faucet, for which they recommend not allowing the handle to...

Huh. Probably a slim chance of laying hands on one, but I like the design. It still might be worth an email; worst that can happen is they say no. It looks like it would be less likely to wear out/leak like a standard nitro faucet diaphragm does (EDIT: I'm assuming the guts are based on the...

Ooo thanks for that! Looks about right. Can't find the stout option though; maybe it's a Starbucks exclusive?

I was at Starbucks today and ordered the nitro cold brew. While waiting for my drink I noticed the nitro faucet was different from any I'd seen before, but I can't find them anywhere online, so I thought I'd ask here. Can anyone tell me what brand this is?

I'm planning my second attempt at a schwarzbier. My first attempt resulted in an award-winning Czech Dark Lager, so I thought I'd simplify and try again. Here's the plan: 6 gallons, OG 1.049, FG 1.010, 28 IBU, 25 SRM 10 lb Weyermann Barke Vienna 12 oz Carafa III Special (dehusked) .5 oz...

Absolutely! Had a nice med-low persistent head. I bottled from a keg via a growler filler, but still had plenty of carb.

I have a few bottles that are about 4 years old that have held up very well with a crown cap, no cork, no wax. Well-aged character, a little vinous, big fig/raisin notes. I guess that's oxidation, but the good oxidation. It's nice.

Good bye plastic, hello stainless! In!

OG was 1.057. Decided to add my dry hop shortly after starting this thread. If it finishes where I wanted it, around where yours finished, that's fine; if it stops at 1.004, I'm fine with that, too. I'm considering adding the enzyme to the fermenter next time (because there will totally be a...

I brewed a Brut IPA 9 days ago. Mashed at 143 for 20 minutes to get my pH down a bit, then dropped the temp to 140, pitched my glucoamylase and mashed for an additional 90 minutes. Getting ready to add my dry hops today, I decided to take a sample. The beer is currently sitting at 1.004, and...

Oooohh I have just the place for that! In!

I just kegged both batches last week, and they both taste great! The low-pH batch didn't attenuate as well as the other batch, (1.024 vs 1.018), but it's still quite drinkable. Since having two very similar beers on tap bothers me I'm going to use this as an excuse to finally hook up my nitro...

I finally pulled the trigger on this one yesterday. I over-adjusted my pH, which ended up at 4.9-5.0, so I'm rebrewing it tomorrow. At worst I'll have a slightly less-flavorful, slightly watery (but still drinkable) beer; at best I'll have two awesome kegs of this!

2018 UPDATE! It's been a few years since I last brewed this, but I finally rebrewed it last fall, and I just wasn't into it; the Sorachi Ace threw a ton of dill and very little lemon, and I went a little heavy on the rosemary, so it was very herby. Today I decided to try again with a slightly...

Yeah, I figured it'd counter the smoke a little and give some complexity. Weyermann suggests up to 20%, but I've read threads where it could easily overpower a brew (maybe 'harsh' wasn't the right word). Since I'm coming close to Weyermann's 20% mark I just wanted to make sure it wouldn't be...

Over the last few years I've brewed a number of smoked beers, including two or three rauchbiers. In the past I've used a healthy portion of smoked malt (usually Weyermann); various Munich, Vienna, and Pilsner malts; with a pound or less of CaraMunich or similar type malts, and maybe some...

So, I brewed this last Sunday, kegged it this Sunday at 30 psi, dropped to 11 psi on Tuesday (and bottled a couple competition entries on Wednesday,) and it's drinking very nicely right now. I love fast beers!

I went eBIAB a few years ago. I built the controller myself, 5500w element, my first ever electrical project. I haven't so much as blown a fuse in all the time I've been using it. That is to say, building your own can be fairly easy, just study wiring diagrams in the electric brewing subforum...