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Haha the hops. The squirrel already signed its death warrant.

I live in Ohio just west of Cleveland. I just planned 3 Nugget rhizomes on May 25. I know it was late but I moved here from the desert on May 25 so they were in the ground as soon as I could. June 2 I saw the first sprout pop up. June 3 a squirrel dug up the sprout. I also found 4 other sprouts...

Ya that was my understanding also. For anyone interested, here is the legal mumbo jumbo. http://www.ttb.gov/rulings/94-3.htm I started experimenting with eis. I did some homebrew and also got some singles from the grocery store to see what works. Homebrew Scottish 70/-: WAY too...

Seems like the general consensus is exactly what I though. Not going to happen, not enough time. I will experiment with eis, maybe add some cognac or brandy. Should be good enough for the assignment.

What I am really concerned about is how attenuated this is going to be in a month. I cant imagine there is any way it wouldnt still be really sweet in the timeframe. I probably just need to eis something for this project. And do a full scale batch when we have the time. If we get that far.

Ya I hear what you guys are sayin. Its definitly a concern. I have access to all grain but from what ive heard you have to reduce the volume considerably with boiloff. It jsut seems like a hassle if the opbective is quick and dirty. Also i dont know if this calculaton is valid at these...

I am only shooting for 20% to 25% ABV here so i was thinking WLP099 should do the trick. Making a custom yeast is in the business plan. We just dont have the time for all that mutation and lab time right now. I have the ability to freeze distil but i was trying to avoid it because its...

No I am just starting the process of getting this together. I still need to calc all the pitching rates and such. AG might be a better option anyways because thered be more control over fermentability. I also looked into eis but it looks like its illegal on the commercial level. however it...

I am taking an entrepreneurship class in college and our potential business is a brewery that is setup specifically to handle ultra high gravity beers like Utopias. It is the time in our class where we need do make a "Minimum Viable Product", which for us meens I need to brew a tasty 1.200 ish...

Replaced my lines with new 11 foot lines. Perfect pour! Thanks guys!

Science! :-) I like it!

YES! Math! That calculator is killer. To test it I fiddled with the inputs and found out what would be the serving pressure for my current line length. It spit out 5psi. So I tried it. Perfect pour! Looks like I need to get longer lines.

Ya I am definitely learning a lot from the feedback. And I am brewing recipes exclusively from Brewing Classics Styles. I entered the IIPA from that book but the judging was too far after brew date. Oxidation, just like you said. I have also been picking recipes that are plus or minus a few...

Ya I am definitely learning a lot from the feedback. And I am brewing recipes exclusively from Brewing Classics Styles. I entered the IIPA from that book but the judging was too far after brew date. Oxidation, just like you said. I have also been picking recipes that are plus or minus a few...

I'm starting to think you guys might be right about the line length which is probably exacerbated by the warm temp. (my kegerator only goes down to 49f, its old and crappy but I prefer my beer a bit warmer anyways) Also if it was over carbed wouldn't it at least be a little carbonated after...

Good comments! Thanks! I never noticed a hissing sound but I poured a glass with my head by the out connection. I didnt notice anything. I measured the tap hose instead of estimating and got just over 4 feet. I did notice that the tap pressure felt high but I didn't think much of it. The...

So I shook it a bit at 30psi at 68F when I first put it in there because I was impatient. Then left it at 30psi while it cooled to 49F until it got to 2 ish volumes. Then I dropped the pressure to 13psi where I've been serving at. I have been checking the carb level by filling a zip lock bag...

Also, yes I am pulling on the faucet and not pushing. That would be funny.

-3/16 diameter -about 5 feet long -13psi despensing pressure -perlick faucet -I used the keg once before. Same problem -I force carbed this at 30 psi over a few days -the beer line is the same temp as the keg

I'm new to kegging. I have an American Brown(Janets Brown from brewing classic styles) force carbed to 2.1 ish volumes at 49F. Its currently sitting at 13psi. When I open the tap the whole glass fills with foam and the beer is flat by the time it clears. I turned off the gas and opened the top...