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Just as most people with kids stated night time is a great time to fire up the burner as the kids nod off. I only brew once a month so I do two 5 gallon batches to keep myself occupied for the month and to keep my friends hydrated. On the 16th a smash saison with sorachi ace and a wee heavy are...

I saw some other posts about the dogfish 120 clone I would check them for some pointers in the recipe. I will have to check for some world wide clones.

Cool, I'll try it. At least I won't leak beer. The dumb picnic tap I left on while carbing leaked at the ball lock while I was out of the house.

Already made another batch now just waiting for a few more weeks before I keg it. Think force carbonating via the liquid out will cause any issues? It would be bubbling in the beer from the dip tube. The garage smelled great but I was super bummed mopping it up.

I agree on both being dialed back to 8 oz. also I love porters made with Maris Otter as the base grain if you are up for subbing your base.

Learned the hard way not to leave my tap on while force carbonating. I lost about 4.5 gallons while I was at work. Afterwards I was thinking about carbing via the liquid out post since I could never force beer out the gas in dip tube. Anyone ever tried that? I think it would only take an extra...

I love my stand and I will have to add some pictures soon. Since I am still newer to brewing and started from nothing last January I had to start out with one burner. Come January I plan on upgrading and getting another burner and pot. My question to you is which shelf would you upgrade? I was...

Other than dressing up the presentation there isn't any reason to do it. I also agree with just using the wax from your LHBS since it is really easy to clean and peel off the bottle. I also suggest to dipping too soon or too hot. On my first attempt bottles I dipped before everything was nice...

I'm not a fan of dumping beer. I say let it ferment all the way and rack to a secondary for two weeks and see how it ends up. Who knows it maybe awesome! Some yeasts just have weird smells. Wait it out if you can.

Bummer. Regarding testing your siphon I usually mix my disinfectant in my bottling bucket then clean my siphon by siphoning disinfectant into my carboy to try and clean the inside of the siphon. Seems to test the siphon and cleans it.

Try Brewforia. They usually have a good selection and good prices.

I vote for raspberry, nibs and French oak. I have been using a recipe similar to the yeti and it turns out well. What grain bill are you using?

I think my rest occurred too late. The og was only 1.039 so my starter might have fermented quicker than I though. I'll try pitching ale yeast and allow for it to hang out at room temp for two weeks and see. Since this is my first lager I didn't really know when to start the rest. Do you guys do...

I used the strao Prague strain (2782) at 54. The temp range is 50-58.

I can try that. I guess I will need to rack to another secondary afterwards and lager for another month afterwards. I'm just bummed my first lager is buttertastic.

Figured out editing posts but still need help or suggestions on lager yeast selection. Thanks.

I haven't had much luck finding the best yeast to use to clean up a lager. I tried my first lager NB tmave10 and now I have a carboy of butter. I am going to try and pitch active fermenting lager yeast in an attempt to clean up. Any suggestion for a good lager yeast to use? I usually use wyeast...

Might be worth a try. I think usually people just add extra base grains and make minor changes to speciality grains and hops. I was just looking at bock and dopplebock recipes and thats what I noticed. Doubling the amount of hop or black patent might makes these flavors too overpowering. But...

I was planning to brew and dry hop with ace as well to pull out more of the lemon flavor. I just got my hops in the mail and the description now added dill as a flavor. How noticeable is the dill? I am planning a smash saison so there won't be other hops to mask it.

I vote for a Bavarian hef. The yeast really shines, the ingredients are easy to get and temp controls aren't that big of a deal breaker since the banana/clove is part of the profile. Also they are darn tasty. Welcome to AG.