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If you don't mind me asking; with the 1/4" PET lined tubing, how many feet of line are you using per keg and also whats the average PSI that you dispense at? I really want to get some PET lined tubing as I am completely fed up with the nasty taste that normal vinyl tubing imparts to my beer...

I think your looking for something like this... http://www.kegerators.com/carbonation-table.php

Curious if'n there's any left up for grabs from the group buy? If not; would anyone else be interested in starting another?

5 - ESB 5 - Smoked Porter 5 - Oktoberfest 5 - Rye Pale Ale 10 -Blonde Ale 5 - Lagunitas Censored Clone 5 - IPA 5 - Scottish Wee Heavy 5 - Belgian Golden Strong Ale 5 - American Amber Ale 5 - Best\Premium Bitter 5 - Oatmeal Stout 5 - Kolsch 39972.5 + 70 = 40042.5 gallons WE...

Close. I've got it at 8oz. for a 5.5gallon batch. Thanks for the answers guys I appreciate it! I'm excited to taste the difference and I'll try to remember to post some perceived differences.

Greetings HBT I don't post often but I love the place and wealth of knowledge that abounds! I've been curious about what Honey malt contributes to a beer and my question today is specifically how much is an appropriate amount to use in a blonde ale. The blonde ale I normally brew is 94%...

As I drink one of the Wilds right now I can agree with this statement completely. All I'm getting is a nose and mouth full of hops; not bad by any means but I'm wondering if maybe some aging would help let the yeast shine a little more. Thoughts...?

Funny I should see this post now. As it happens I'm drinking my last bomber of this recipe right now at about one year and one month after brewing and it has aged wonderfully if I do say so myself.

Recently I brewed up a Lagunitas Censored clone based off of the recipe in the CYBI show. The yeast used is Wyeast1968/WLP002. The grist was : 73.5% - american 2-row 10.8% - munich10L 8.7% - white wheat 6.5% - c60 0.5% - roasted barley Mash schedule was 156F for 60 minutes with...

My goal is for a somewhat traditional Wee Heavy with intensely malty primary flavors and a subtle smokiness/earthiness in the background. 5.5 Gallons GRIST 86.2% - British Pale 1.5% - Roasted Barley 12.3% - Rauch malt HOPS .75oz Magnum 13.1%AA @ 60 minutes 1oz Willamette...

What are your folks' thoughts on using this in a English Barleywine @ around 1.115 and fermenting around 67F. Does this yeast give off some nice englishy esters around this temperature? Also, do you think it's reasonable to expect 75%AA with a low mash temp, say 149-150F?

Brewed this one up today with some slight tweaks to the hopping schedule. 1oz Sazz^2.8 @ FWH .75oz Amarillo^7.2 @ 60 .25oz Sazz^2.8 @ 15 .50oz Sazz^2.8 @ 10 .25oz Sazz^2.8 @ 5 ...I will update this in 6 weeks when its in bottles:mug:

In the podcast he mentions that the crystal malt isn't even completely necessary. I was wondering what y'all think of subbing out the crystal in place of some toasted 2-row. I'm thinking maybe a nice simple grain bill that looks something like. 7.75 lbs 2-row .25 lbs toasted 2-row...

I was planning on using some Pacman yeast I am going to culture later tonight for an Oktoberfest that I'm planning on brewing next week. The recipe I am using is EdWorts oktoberfest with minor tweaks due to efficiency and hops I have on hand. GRAIN BILL 4.25 - German Pils 4.25 - German...

So, a brief introduction before I begin; My name is Scroto Baggins and I have been trolling for a while now without anything worthy to post. I absolutely love the site and wanted to add something worthy. Within the past year I have become enamored with the the art/science of fermentation and all...