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I am going to pull the trigger on a ball lock CO2 injector so I can take my kegs camping, but I thought I'd check here and see if anyone has one they want to get rid of. I am located in Santa Barbara but would be willing to pay shipping if needed. Cheers

This is awesome... Are you giving up careers to make this happen? I would love to do this. Have you looked into malting methods at all.

What size tubing are you using? Diameter wise

What sort of attenuation did it give you? Juniper could be worked into some interesting recipes!

Looks slightly on the hoppy side for a blonde but that's how I make mine. Some people say cascade as a bittering hop adds a weird funk to a beer, but I haven't had that experience. I do like CTZ as a bittering hop though, so if it was me I would go that route and use cascade for the rest.

As long as you have kept conditions sanitary you souls have no issues. It really isn't that different than leaving the beer on it until now and then racking it off and washing it.

Any update on using these kegs?

I think the problem you might run into on selecting the "best" recipe is going to be the variety of hop preference. IMHO I think every can come a lot closer on grain bill and maybe even time of hop additions, but not the hops themselves. FWIW I usually go with 75% pale malt, 10% white wheat, 10%...

I'm a big fan of a small dry hop addition with CTZ in pale ales and IPAs. I think it would pair nicely with Galaxy in a late addition pale ale.

It is generally accepted that strict temp control is only needed during the first few days of fermentation (reproduction phase if I remember right). After the first few days the temp becomes a lot less of an issue. It sounds as though your beer will turn our just fine. ~Cheers

It looks to be on the upper edge of ok based on batch size and anticipated abv. I would be more worried about off flavors from lack of temp control through the early stages of the fermentation process. There is a ton of info around here about this and similar issues if you do a bit of googling.

I could see roasted garlic being used in a dark or hoppy recipe. Some hops throw onion type flavors that some people don't mind. Keep us posted.

This is awesome... I will make a pilgrimage once it is open!

Describe your process from start to finish in detail so we can try to identify the cause.

If you have another fermentor I would just scoop slurry out of the current APA and add that to the DIPA wort so you don't over pitch and then you don't have to rush the APA.

If you are looking to boost the ABV in addition to what the grain percentages will give you, then maybe add the sugar into the fermentor after initial fermentation dies down. If you are looking to incorporate it into the recipe, you can swap it for equal contributions of ABV with the two row...

Depends on a ton of factors but many people have let their beer sit in the primary for many many months (6 to 8) with no ill effects. You will get widely varied responses, but a few months should not be a problem at all.

I use directions from the same blog and let them cool in the tray. I would store them in a breathable container (paper bag) so they can off-gas while they mellow for a few weeks after toasting.

If it is fermenting that actively you do not need to worry about oxygen seeping in where you crack the lid. You should be able to leave the lid cracked for the next few days with no ill effects. Remember that during active fermentation the yeast are producing a ton of CO2 that is blanketing the...

Thank you for the insight! I have been trying to input things into the brun water spreadsheet but have not had the time to devote to it. I plan on doing 10 gallons of an American wheat this weekend with the water so I guess that will be a starting point. I love how there are pretty much an...