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Ha! Wise guy. But taste wise? I know Southern Tier Tangier is brewed with Azacca which is why I ask. That is a tasty beer.

Would you take Mosaic over the Azacca?

What about using Azacca in place of the citra?

Malts: Base: Pale LME - 8Lbs Specialty 1: Carapils (DE) - 1Lb Steeped at 150ish for 30 min Specialty 2: Crystal 40 - 0.5Lb steeped at 150ish for 30 min Boil: 60 mins - 4.5ish gal Hops: Centennial - 1.5oz @ 60 Centennial - 1oz @15 Orange zest - 2oz @15 Citra - 1.5oz @ flame out Citra - 1.5oz...

Very interesting. Well lesson learned. Had to happen sooner or later I guess. I'm debating on giving it another week hooked up to the co2 to see if it gets any better but... already looking at 3 beers to brew to fill my fridge back up

I looked a few different recipes and decided to try to come up with my own. I'm going to stick to extra for ease of brewing because well, I just kegged 10 gals of undrinkable beer so. Batch: 5gal Malts: Base: Pale LME - 8Lbs Specialty 1: Carapils (DE) - 1Lb Steeped at 150ish for 30 min...

One was in a glass carboy, one was in a bucket, which may explain the similar taste to varying degrees. Still, how do others let their beers sit for longer or do barley wines without worrying about oxidation? I was looking up other people letting their's sit for months and seemed to suffer no...

I was thinking oxidation but that seems unlikely. They sat sealed in their fermenters with the airlocks intact. They had this flavor when they came out so I dont think its the kegging process either. I'm usually pretty careful

Nope. Sat in a dark basement the entire time, which is why I don't think it's actually skunk

I know it's a weird question to ask the forums but I can't place it. Brewed two lagers in febuary and fermented at mid 50s F for about 2 weeks. When they seemed to settle down I let them sit in the basement which is around 60F until about a week ago. I've been busy and completely forgot about...

Whoops sorry, didnt see you dont ship

Sorry, I've acquired all the stuffs I need. I will update this, thanks though!

Beautiful, thank one. One more question. Would the 23psi also be storage/serving pressure? If I wanted to rapid/force carb..is there another chart for this?

But, if I were to fill a growler and throw it in the fridge to cool it.. would I end up with a fizzy mess on a pour after the beer's temp drops?

So... another question! Say if I wanted to keg before I got a fridge to throw the kegs in. Theoretically.. can I keg them at room temp (~60F) but pressurize them as if they were in the 40s F. That way I could say.. fill a growler then put the growler in the fridge and have the carbonation be...

Thanks! Picked them up. Now need one keg plus other stuff in subject .

EDIT: Acquired 2 kegs, only need one now. Prefer something second hand. Doubt anyone is close to st Lawrence county in NY so let me know shipping as well as price. Thanks

Perfect! For the beginner kegger.. think its better to look for a regulator that will connect to 3 (or more) kegs to make my life easy or just go for a single keg simple regulator? Not even sure what the price difference will be. I'll be looking for this stuff second hand, probably from this...

Is there any advantage of carbonating over 2 or 3 days vs 1-2 weeks? So if I carbonate and I leave it in the fridge disconnected from the regulator, what pressure should the keg sit at and how long would it last? And when I want a few I can just attach the hose and regulator, pour then detach...

So I'm thinking of buying 3 5 gal kegs because I'm getting sick of bottling! I have a question on storage and serving. After carbonation, what's the best way for long term storage and then serving? For a party I'd put in a bin of ice and I guess I need to pressurise at 10-12psi. But what if I...