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I'm assuming you have a bit of a preconception here on what to expect for hop aroma, that comes from your experience enjoying commercial examples of the style you're trying to make. You'll definitely notice a bit of an uptick in aroma once the beer is packaged and carbonated. The foam in your...

I know it's an old thread, but just in case anybody is looking for more data, my 1/4" lines are about 18 feet long which includes a vertical lift of about 8-10 feet, and I have plenty of pressure at the taps when using typical (~11 psi) serving pressures.

There are definitely some very cool projects that people have built for "off the grid" serving of kegs, but if you don't care about the "DIY journey" and just want to get down to business, there are simple plug-and-play solutions out there. For example, I have one of these...

I'm coming back here a bit late, but I've been busy and haven't been on here in a while. I've made a few updates on my setup. I'm still very happy with the Seaflo pump, but I've changed some things around since my last message. I mentioned before that I had the pump running on a temperature...

Thanks for the replies, all. I must say, when I was planning this project, I assumed that the glycol pump would be something I could figure out in 10 minutes of browsing Amazon, but that was not the case at all. It ended up being a very time-consuming exercise in sifting through all kinds of...

@mongoose33 - thanks for the detailed reply. Correct, the glycol reservoir is a bucket in a separate junker freezer that sits beside the keg refrigeration unit. I've already got the bucket sitting on a milk crate inside that freezer to lift it up a bit, but I suppose I could do a quick trial...

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I've built a "long draw" draft system to get beer from a keezer in the basement up to taps in my living room. I bought a trunk line from Micromatic and would like to cool the beer lines using a propylene glycol loop through the trunk line. The attached diagram shows how it is set up. The...

Me as well. I just follow the best process I can and if the beer is clear, great; if not, I don't sweat it.

Fair question. For me, the "principle" would apply to: - things about which I am enthusiastic (e.g. beer and food) - things that are not basic staples or household commodities (e.g., mustard, ketchup, mayo, flour, utensils). I realize these things are not commodities to everybody but they are...

I'm the kind of person who would rather make a sauce from scratch than buy a can of it, just as much for the satisfaction of it as for the quality of the result. So, when I decided I wanted to try my hand at home brewing, extract was out of the question on principle alone. I read "How to Brew"...

It's great that things are looking promising, but I wouldn't be celebrating the hop aroma until you've poured a beer a few weeks after packaging and it's still there in a satisfying amount.

IMO, the best schedule is the one that you can conveniently accommodate alongside all of the other things in life vying for your time (work, other hobbies, family, etc.) Luckily, as mentioned multiple times in this thread, there is a fair bit of "wiggle room" in the timing of the various steps...

My first 10 or so batches were brewed with unadjusted tap water. Stouts and brown ales were fine but the more pale beers - blondes especially - were disappointing. They had harsh grainy/husky flavors that were really bothering me. I never had the tap water analyzed but my leading theory has...

In my experience, the harsh-tasting vegetal characteristics of hops come through a lot more when dry-hopping low-ABV beers. If it were me, I wouldn't put in any more than an ounce.

In my experience, lower serving pressures are the path to fewer headaches and less wasted beer. I carbonate my beer usually at around 12psi and 35F or so, then turn the gas off. Several pints can be served this way before more CO2 pressure is needed, at which time I open the CO2 valve for a...

Empirical data speaks louder than formulas for stuff like this. Just do a few trials and dial it in. Keep detailed notes. My first few batches I did the step where I'd fill my MT with warm water and wait to pre-heat it but eventually I realized I can just skip that and land at the same...

3 batches in varying stages of readiness - a blonde, an amber, and a dark mild. I enjoy IPA but if I want IPA I just buy it at the store. There are 5 million options and I can drink them at whatever pace I like rather than worrying about hustling through a keg before the aroma passes its prime.

My first impression looking at your recipe is that it might turn out a bit harsh tasting with all those burnt grains and so little crystal. Personally, I'd prefer a combo of C60 and C80 (or maybe some Caramunich) to make up 7-8% collectively, add in 5% of chocolate malt, and reduce the burnt...

I use an STC-1000 and I set the compressor delay to whatever the maximum is... it's been so long I can't remember what it is, but I think it's 10 minutes. I figure, any temperature change on a large vessel of liquid is going to be negligible over an extra few minutes so might as well crank up...