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I cut some length off mine then took out the ball valve. Took an old tap handle and took the threaded rod out and used that in the sanke with a couple washers to make a unique tap handle. I have not heard of many other uses though.

62 degrees is a good temp for pacman 60 is optimal. but you definatly want a diacetyl rest at about 68-70 degrees for a couple days to finish up fermentation

Mocha should work if there is yeast on the bottom. Not a filtered beer. It all depends on how fresh the beer is. Buy it from a place that keeps their beer cold and goes through it pretty quickly.

Brutal definitly is pacman and it is not filtered so it should work if there is some sediment(yeast) on the bottom.

From what I read it looks like you let the beer sit at relatively high temperature 70-75 degrees for too long. (2.5 months) Some beers are better if you let them sit longer but not this kind. It should have been drunk within the 2.5 months. That type of yeast can give you some funky flavors if...

I also used some Munich in my recipe, forgot to put that in the recipe. 3lbs. I used Weyermann Melanoidin as well.

I just made a very similar recipe I think I used too much melanoidin, 4oz sounds good for a 5 gal batch. The wort tastes awesome but I over shot the color I was looking for slightly. 10gal batch 14 plato, 1.060 OG 16lbs of Pilsner Weyermann 2lbs of Carafoam Weyermann 1lb of Melanoidin Perle...

I just had a great one at Three creeks brewery in Sister, OR. It was a basic wheat beer recipe, but used rye instead of the wheat. They didn't say the exact ratio, but usually about 60% base malt and 40% wheat or rye. They used some coriander and orange peel also.

Like the amount, but why store them like wine you want the yeast on the bottom of the bottle not the side.

Pay it forward eventually you won't have enough and someone you introduced to homebrew will be giving you some of theirs when you are running low.

Yes, patience my young grasshopper

That is the beauty of the NCAA, "teams" like Boise state can beat more "talented" schools because the are a better "team" rather than more "talented individuals"

At least you are from the New England area. We have stupid fans over here on the west coast that are fans of the patriots just because they have been good in the past. Go Seahawks!

I have the sq 14 and it works great for my keggles (10 gal)batches. The sq 14 is the way to go if you ever plan on getting kegs. If you use smaller pots i would imagine the sq10 would suffice. I get 2.5 (10gal.) batches per propane tank.

The 22oz are a little more expensive because of the bottles. You'll notice that stone and rogue are a little more expensive because the bottles are painted, which cost significantly more than paper labels. 6'ers are paper labels at rogue which explains the inconsistency in price from 12-22oz...

I agree, Try a stronger acid for longer. I have some pretty strong BSR(Beer Stone Remover) at work and that took it right off. It probably needs a longer soak if it is a weak acid like vineger

My old system

Greenfairyipalogo

My new Brew system