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Poured cooled clear candi sugar simple syrup into my Red Belgian Tripel now that primary is finished. It smelled lovely. I can't wait to try it in a week when it gets bottled.

Have you used other small batch kegging systems such as the Beer Box or the Beer Machine? If you have, how does this compare to those?

Bottled 2 batches of lemon drop saison last night. The lemon smell is strong but not overpowering. It goes very well with the dry saison style. One of the saisons had smoked malt with played wonderfully with the lemon flavor. I can't wait for these guys to carb up.

I brewed two saisons with them and am bottling those guys this weekend. I'll let you know how they tasted before bottle conditioning.

Everyday. Today I'm trying to decide if I'm going to brew a Belgian witbier or something else this weekend. Any suggestions for a 2 gallon all grain batch?

I think there is a powdered barrel cleaning solution that some hbs sell. I don't know what it's called but check it out.

Last time I got serious yeast colon blow was the day I went to a friends wedding and ate a bunch of sugary wedding cake. Later that afternoon my fiancee and I stopped off at a local brewery to try some of their wares. The assistant brewer invited a bunch of patrons on an impromptu tour. Part of...

It's on tap at brouwer's in seattle this weekend for the barleywine festival.

Buy a bunch of 1 lb packs of various crystal and kilned malts, 1-2 1lb packs of pellet hops, and one pack of US-05. Then brew and rebrew different beers but continually pitch on the same yeast cake. You'll definitely end up with something interesting.

I've used dry yeast from a coopers can that was left in a garage for 2 years straight. I rehydrated and pitched it. Started fermenting solidly in 24 hours. You're fine. Danstar has incredibly robust dry yeasts.

Not until right now. I should brew a flat tire clone in preparation for the apocalypse.

Same here. Is Australian Lager supposed to taste like kerosene?

Added a simple syrup of 1 lb table sugar and 1qt boiled water to both of my saisons in primary. I can't wait to taste them.

I brewed a couple saisons with some Lemon Drop I picked up at my LHBS. The wort had a delicious lemon essence to it. I'm really excited to see how these badboys come out in a couple weeks.

Pyramids IPL is pretty good but I don't know how it compares to beercamp. Personally I hate pyramids apricot ale but only when it's in the bottle. On tap, it's golden nectar.

1. hard cider 2. Munich/Horizon SMaSH 3. Lemon Drop Saison 4. Smoked Lemon Drop Saison

There will still be yeast suspended in the brew. It will be fewer than on the trub which may produce some off flavors but you'll still end up with a higher abv. Some people don't do the sugar addition till after they move the brew to a secondary fermenter so clearly it had a precidence.

You don't need to wash the yeast if you don't feel like going through the trouble. I use a sanitized jar and fill it with the dregs and trub. Then I seal it and stick it I stick it in the fridge until I want to use it again. I brew pretty often so the fridge yeast only stays there for 2-3 weeks...

I'm kind of all over the board. Some of the homebrew I make is far superior or at least completely different than commercial craft beer. The downside is I usually only have about 15 bottles on hand of any given 2.5 gallon batch. So I tend to still buy a decent amount of craft beer. Living in...

I bought a chiller over a week ago and used it twice this past weekend. Up until now I had been using the ice bath method which would take 1.5 hours or more and cost 5 bucks a batch in ice. The IC does it in less than 20 minutes and gets to pitching temp (64F) in 25 minutes or so. I was blown...