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Putting the CO2 tank in there is fine, however, it will make your tank gauge in accurate since it is a liquid and cooler liquids take up less volume. That being said, as soon as it comes out of the tank and into the regulator, the pressure will be accurate since it is in a gas form. (someone...

It also assumes that at 1-liter, there is typically a SG of 1.040 right?

Brett does not "sour" beer. If you want sourness, you'll have to go with bacteria like lacto, or pedio. Brett will offer anything from a tropical ester, to horseblanket.

I need to make it out there next year. How early are you booking hotels and stuff?

From what I've read, you perceive more chocolate when it has a stronger aroma rather than the flavor from the nibs, and for that reason people suggest going into the fermentor with it.

A friend sent me this I thought people might get a kick out of it. Maybe you're even in it! http://foodspin.deadspin.com/triumph-the-insult-comic-dog-visits-the-great-american-1450684336/@tcraggs22 :mug:

When you just poured the sugar into the fermenter it is probably under carbed because the sugar wont completely disolve at room temperature. It has to be dissolved in hot water, and then cooled before mixing into the beer. as far as the gravity not going down to 1010, most people will tell you...

Ever have any 15-20 gallon?

Congrats! Did you get your score sheets back? I took second in Belgian/French Ales, but I was very disappointing with a lack of comments on the score cards on how to improve the beer.

It could be carbonic acid from the carbonation since it is probably just finished/still producing co2 which can have a tangy unsettling flavor.

$15 for a ball jar?

No, it's happened to me with about 50% of them. Don't panic you're fine. It's just built up co2 released when you shook the crap out of it. Though leaving the vial out overnight is a bit excessive you really just need it out long enough to bring the temp up to room. I think the packages say 6 hrs.

My carboy came with a crease in it from morebeer. Was too lazy to exchange it, so I just went with it. Yet to be a problem. Most people consider cleaning to be getting rid of visible dirt, sanitizing to remove high percentage of bacteria. I think most people get Sanitizing, and Sterilizing...

I guess it must be, especially with the cocoa powder. Not sure what else it would be. Did you use a hop bag for the pellets/leafs, or strain them after?

This is not really accurate advice. The carbonation happens within the first week after bottling, and the weeks you wait after that are conditioning the beer. The refermentation happens withing a few days and when the pressure builds up as the yeast offgas co2, it is dissolved back into the...

Awesome to hear!

Just was at the bottleshop, they said they may get two more cases in tomorrow. PM me.

https://www.homebrewtalk.com/f163/conan-yeast-experiences-397947/

Morebeer has a new facility in PA now, so, its probably one of the faster/cheaper shipping places for you. But there are lots of other places which are much cheaper or depending on what you're looking for.

Not entirely true. I'd have to agree with what the guy before your post said. It will drop the temperature of your wort down a bit if you add the water to the hot wort. However, like he said the temperature of a smaller volume of water will drop more quickly, than a larger volume of water...