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Just kegged up 20 gallons for a Halloween Party!! 14,085 + 20 = 14,105 I'm pretty sure Tree-Top owes HBT a giant thank you.

Nice, that isn't too far from me and 6 cornies for $100 is a steal!!! Thanks for the link

This is their "B grade" keg sale. Has anyone purchased any of these? It's a hell of a deal, but I don't want to get stuck with some kegs that look like they went over the falls.

Carbed and dry, carbed and sweet, still and sweet, they all seem to work very well with apfelwein. I'm not a big fan of still/dry apfelwein, it just doesn't seem to have much complexity, especially when it is young. I usually carb it up in a keg and then toss it in champagne bottles with a...

Revvy, once again you are the man. How long did it take for the heat to die down?

I'll second COLObrewer's remarks, until your beer is finished and carbed, it doesn't taste anything like it WILL. Now the phenolics you're getting, if you are still getting them after the beer is done, are the like "band-aid" or "hospital floor"? If so, it is likely an infection. Some people...

So, a local restaurant called the Surly Girl makes all kinds of Cayenne-Chocolate desserts and I find them delicious. I thought it would be great in a stout. Here's my 5 gallon recipe: 17# 2-Row 1# Wheat 2.2L 1# Roasted Non-Malted Barley 300L 1# Chocolate Malt 350L 1# Flaked Oats Mash at...

Rock on guys, thanks for the input. I ended up adding it right at flame-out to still sanitize it, and it is bubbling away in the fermenter right now. I'll let you know how it turns out.

Currently brewing a honey wheat - I have heard that boiling the honey can crystalize it... when have you all added honey? 5 min? Flameout? What are the advantages/disadvantages of boiling it? Thanks in advance,

Hi All, I have about 30 batches behind me and thought I had my procedures down - until now. In December I brewed a huge Scotch ale, about 1.102 OG. It finished at around 10%ABV and I bulk aged for 3 months. I then bottled, making sure to scrape up some of the yeast, and the beer has been in...

Doh!!! I saw "35F for 3 weeks" and made assumptions :drunk: Carry on...

You'll be fine with the yeast that is still in suspension, even if your beer is clear there should be enough left to bottle condition. Some lager yeasts just don't flocculate well and need filtering to get a crystal clear beer, even with cold crashing. However are you sure it is yeast in...

I would recommend using a no-rinse sanitizer. If you rinse your bottles out with un-sanitized water after you sanitize them, then you basically just un-sanitized your bottles. I have a lot of friends that do a rinse and haven't had many problems, but personally I would rather not take the...

Awesome guide, thanks!! I've always wanted to try this, however I have been hesitant because many breweries will brew with one yeast, and then bottle condition with an alternative yeast. This keeps people from replicating their brews. A little googling provided the following list of breweries...

Call it an Imperial Wit. Problem solved!!! Seriously, it will be just fine as is, no need to risk the top-off water. As far as the color, it is next to impossible to brew a "White" beer with extract. Extract is boiled once when making it, and again when you are making your beer, and will...

Do not use a lid. One of the primary purposes of a boil is to remove DMS (Dimethyl Sulfide) from your beer. It is a byproduct of the mashing process and will be present whether you are all grain or extract. It can impart a certain rotten cabbage, vegetably aroma and flavor. There are many other...

Too long. At least longer than I want to savor the first pour. I try to pour slowly when drinking bombers...

There are tons of very high quality, award-winning brews that were made with extract. There is nothing wrong with using extract and it is a much easier way to go with a much smaller upfront investment. The downside to extract is that someone else has done your mash for you, and you have no...

Hah, I did a google search and it looks like someone beat you to it: Drink Triple, See Double, Act Single T Shirt I kinda want to buy one now :)

+1 on "give it time". Whether or not you leave it on the yeast cake, there will be plenty enough yeast in suspension to complete a secondary fermentation and eat the nasties that the yeast left behind in round 1.