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1 inch plastic tubing fits perfectly inside the glass carboy opening. Cut a short piece to come out of the opening, a short piece to make it from the center of the carboy to the side, and another about the height of the carboy, and connect them with 1 inch PVC elbows. Empty into a pitcher with a...

I've been doing a lot of research on this style as of late. It seems that the key to the cloudy appearance is in hop/yeast interaction, and as such, the first round of dry hops go in while active fermentation is going on, then the second round a couple days before kegging. Also, I see where a...

There would be significantly less yeast if kegged, chilled, then bottled, as opposed to traditional bottle conditioning. Regardless, I think I've got all I need.

I plan on bottling from the keg. I probably should have specified that. I suppose what Im looking for is if there are benefits of having yeast in the bottle for long term aging over force carbing and bottling from the keg.

I'm sure this has been discussed before, but I couldn't find much of what I was looking for. What do you guys and gals think is best for long term cellaring? Why? Are you against force carb for a beer you may want to cellar for 4 - 5 years? Lets hear it!

Brewing my Oktoberfest this weekend. Should be ready to tap by mid September.

Brewed a kolsch today. Tossed in an ounce of Summer hops at flameout.

I brew in my garage where I can store my gear, but I don't have sinks out there, so I had to come up with a solution for cleaning, because hauling stuff back and forth to clean while making a mess of that area wasn't working for me. Solution: I bought 4 22ish gallon sized plastic storage bins...

After bottling my very first batch with two more batches fermenting, I realized how much I disliked bottling. So I found a kegerator on CL. It was an old school reach in cooler that someone fitted with a tower and single tap. I expanded to two taps and bought two 2.5 gallon kegs (cooler wasn't...

My experience with this yeast is that anything over 64 for the bulk of fermentation can be very estery. I'd hold there until fermentation is wrapping up, then start ramping to 68 for the yeast to finish up quickly.

I'd leave the recipe as is, but scale back the bittering addition until you're at 60-70 IBU.

Yes, Yooper is spot on, as always. Though crystal malt is also used for body and head retention, beyond flavor and color.

My first brewing experience was an Irish Stout kit from True Brew. It was kinda terrible. Outside of it sitting on the shelf for who knows how long, I brewed in December and fermented in a very cool part of my basement - about 50-55 degrees. I didn't rehydrate the yeast, and fermentation took...

The Lactose kinda makes this more of a milk stout, but that's just nitpicking. If it was me, I'd cut the wheat and that amount to the oats. Cut the black patent in half and replace with more chocolate malt. Hops look fine mostly, other than the IBU's seem high. Also, anything with a pound of...

Great article. I got my frozen bank underway a few weeks ago with four strains in the freezer as of now, with two more strains cold crashing. Question - is there any reason why I shouldn't use my glycerin solution at a later date, after it's been pressure cooked, opened and used once? As long as...

http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/ Read this then make up your mind if its worth your time to fret over filtering. I used to obsess about it, always getting aggravated at the filtering process. After reading this, I tried it, and perceived nothing...

I'm doing one of those types of comps this weekend, and I'm taking two cornys as well. 8 homebrewers and 8 pro brewers, in two comps. One decided by judges, and the other is peoples choice. I'm pretty stoked to face off against pro brewers. Probably wouldn't have done it otherwise.

I estimate I've spent $3k over the past 3.5 years. DIY 4 tap keezer, 3 5 gallon kegs, 6 2.5 gallon kegs, beer gun for bottling sometimes, freezer ferm chamber, 3 primary fermentors, 2 glass secondary, on my second square cooler mash tun, food grade containers for bulk grain storage, vacuum...

I too used their "Conan" strain and have no complaints. If you like the idea of more cells per package, you should also look into Imperial Organic Yeast and Omega Yeast. Imperial comes in cans with 200 B cells and Omega has 150 B cells in a pouch similar to Wyeast. MoreBeer carries Imperial at...

Busy all weekend, but will be brewing a red IPA with Calypso, Mosaic, Huell Melon and El Dorado on Monday, for a small competition in 3 weeks. First batch of it came out outstanding.