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It didn't retighten. When i messed with it, if it sat perfectly straight it wouldn't leak. But if I put downward or upward pressure on the faucet, it would start spraying gas and leftover foam out of the connection. Either way, what should I do to better adjust the faucet handle, if indeed that...

This could be it, but i don't understand how the handle would have closed itself. In fact, i don't know how the whole thing stopped leaking once the beer was gone. I fully expected the C02 tank to be empty as well, but it wasn't. Once the beer was gone, everything closed up.

thats a little high to pitch that yeast. How did you cool down the wort after pitching? Fermentation chamber? cool basement? Pitching high and then cooling down can really stress out the yeast. In addition with lower temperature fermenting yeast, fermenting high can also create all sorts of...

I just want everyone to make sure that their shank and faucet connections are nice and tight. I lost 4 gallons of my pale ale that i had cold conditioning for over a month. It sat fine for that long and then, I woke up to it all over the floor this morning (luckily the keezer is in the garage)...

Edworts Haus Pale was my first all grain as well! Cheers :mug:

if it truly does taste like nail polish (more like nail polish remover?) it very well could be Ethyl acetate. What is your process? Yeast wise and fermentation wise to be specific.

word on the street is that cream of three crops by BM is the top notch BMC covert converter. https://www.homebrewtalk.com/f62/cream-three-crops-cream-ale-66503/

take one of the pellets and rub it in between two fingers until you have just fine hop dust and smell it. I can see how people associate that smell with onion/garlic, but i like summit hops.

you'll have to tell us your recipe and process... but unless you are pitching an abundant amount of healthy yeast, oxygenating the wort to the proper levels (8 ppm bare minimum, 10 ppm better) and keeping fermentation temperatures lower and constant throughout the initial few days and then...

as long as the temp. is consistent you are good to go.

Now that i think about it, i would take out flaked barley and use flaked rye. I have found that the flaked rye adds even more rye flavor than rye malt. So 20% rye and then about 5% of flaked rye and you will be drinkin' heavy rye tea (not really, but you'll have that rye flavor you're looking...

yeah, shoot, just stick it in what will be the coldest part of the house and have all those yeast drop out while you are away. You'll come back to a beer that is ready to rack.

Well, i wouldn't say it is everywhere, but San Diego has a huge craft beer scene. So we get a lot of great beers on tap. I think Pliny has become one of the standards for a good craft beer bar down here.

I'll keep you in mind if i see it. Nobody should have to search it out like this, that just isn't fair ;) I only see it come down here about once a month in bottles. It's on tap quite a few places around me all the time though, so i'm not REALLY searching for it that often. Anyways, enough of...

nelson is a great hop. yum yum yum. Funny too, because Alpine Brewery makes a Nelson Rye IPA and it is fantastic. Your recipe looks pretty good. I don't think you need the flaked barley though. As for the hopping, i would move the 10 and 5 minutes down to whirlpool, you will benefit much more...

i have really crappy city water as well and a carbon filter pretty much does the job. What were your off flavors and what type of carbon filter do you have? Some of them are only guaranteed to remove 50% or so of chlorine/chloramine. I now use the carbon filter as well as half a campden tablet...

i have access to all of those (except triple exaltation - never seen it) and that would STILL be one of the best x-mas presents! I love it Edit: I knew that wasn't a RR beer. You've been fooled! it's Triple Exultation from Eel River :D

the beer is so young. bottle it and let it sit at room temp for at least 3 weeks

came in here expecting pictures of your great brew, you left me disappointed man! :D Congrats!

you should actually be pitching a lot lower. Even though fermentation doesn't start for 12 hours doesnt mean that you are free from the high temperature drama. In those 12 hours, at high temperatures, the yeast are creating all sorts of ester precursors. You need to pitch on the lower end (low...