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Nice, I've been meaning to take a trip over to River Horse's new spot. Ewing is only about 15 minutes from me, just need to find time when I'm not working. Let us know how it is.

Im in Hamilton Township...guess it's pretty borderline...but i consider it Central Jersey!

You got the attenuation that i was shooting for...my Imperial Stout was 1.090 and it finished out around 1.028. That was pitching 2 packets of Safale-05. I was shooting for around the 1.022 range but im happy with it where it is because it's got a bit more mouth feel to it. Going to keg with...

After a few beers...I'm getting around 14inches from handle to handle.

Just checked my On Demand and they have 4 episodes or so that I haven't seen yet. Guess I know what I'm doing tonight!

The Boston episode was pretty cool. They actually soured their mash by taking a bath in it....then they added seafood (lobster and clams) to their boil. Kinds weird but their brew setup was amazing...they had their 3 kettles setup on a gimble type contraption on a sailboat. Was pretty BA.

Split your bean(s) and soak them in vodka for a few days and add to secondary. That's pretty much the common practice from what I've seen around here. Good luck!

I just use the spigot...i spray some starsan on the inside of the spigot just to sanitize it and take my sample that way. Then when im done i just spray it again, haven't had any issues with infection yet.

Its a bit more complicated than that. It depends on the attenuation rating of your yeast strain you are using. Most yeasts are rated between 70-85%, meaning that if you start with an OG of 1.100 and your yeast is rated for 75%, that SHOULD leave you with a FG of 1.025....assuming you have...

I'm dry hopping today actually...2oz of Chinook in a 3 gal batch. Not sure if you consider that "big", but I figured I'd mention it.

i do this every time i want to crack a homebrew. The neighbors are starting to complain... :/

that looks like it's intended for lefty's....you are left handed right?

Usually the rule is to stick to the temperature range of the yeast you are using. If your room is 75, then once fermentation begins and starts producing heat, the temp of the liquid will begin to rise well above 80. I suggest a cooler spot.

http://www.kegworks.com/sankey-to-ball-lock-disconnect-conversion-kit-778-p177420 Check this conversion kit out...these new posts basically fit onto your Sankey coupler.

wow, looking great!!

Thank you sir! Pleasure doing business with you. Hope you enjoy them!

Yes please!! Let me know when you're available for me to pick them up.

75$ and a couple homebrews? I have a blood orange hefe that's bottle conditioning right now. Pm me and we can work out details.

Thanks, I appreciate it. Although I think he's pretty serious...I've seen him scooping up all the good deals on kegerator setup type stuff on some other threads. :). Either way let me know.

if for some reason Chingis doesn't wind up picking these up, let me know...im in Hamilton Township and would be interested in these.