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Sipping on my third Brut IPA batch too! This one was a Pliny clone 100% grain with a little corn sugar. Finished at 0.980. Amylase in 142 mash and White labs ultra ferm in fermenter. This one was a little sketchy a week after kegging but OMG really hit its stride at 3 weeks in the keg. Holy god...

Brilliant! I can’t believe I didn’t think of that but pretty clever I must admit. So I assume no downside to having a shortened gas tube?

Great points thanks for the help. I’ve already put a thermowell in the lid so I think I can manage a Corney post. Earlier in the thread people were talking about purging the keg by filling the keg with Star San and serving. This seems like it would save me a lot of CO2 compared to the 30 psi...

Ok that makes sense. A couple follow up questions: If I remove the poppet before transfer, once the transfer is done then you have to replace the poppet which would result in exposure to air correct? Or since it is just the beer in the dip tube I guess you could just pull a half pint off...

Just gravity and I removed the airlock so it was unpressurized.

I just had a massive FAIL on my first attempt at a closed transfer. Here’s what I did... My Spiedel fermenter was up on a table and the ball lock on the floor. I rigged up a ball lock connector to about a foot of tubing. I connected the tubing to the spigot on my Spiedel fermenter and...

Love this topic! I was just thinking earlier tonight what the history of brut (<= 1.003 FG) beers were in history. My last 3 batches of homebrew were brut IPAs which finished below .998. One batch I entered in several comps and consistently received 40 pts! Years ago before the techniques of...

Okay, I tried http://www.mrgoodbeer.com/carb-cal.shtml Does anyone have a carb calculator that actually works? To test, I plugged in the OG and FG for dry red wine (1.090 SG, 0.998 FG) and it says that there are 12 grams per 12 oz glass. We know that a 6 oz glass of dry red wine has something...

Okay great, thank you!

In 2015 Cream Ale was moved to Style 1C in Category 1 Standard American Beer. From what I understand this category should not include vanilla cream ales because they are not part of the original cream ale style. Which category should a vanilla cream ale be entered ? John

Water in Southern California is not only scarce but EXPENSIVE $$$$. Whether you're doing for the environment or not, everyone can agree that a huge water bill sucks. Cities in California are notorious for raising water prices during a drought to encourage conservation, yet never lowering prices...

A 2013 anything is a nasty IPA! But yeah I agree with the crowd on Ranger. Pretty bad. Great place to get fresh IPAS is grocery store or trader joes because they have really fast turn over. Even though trader joes keeps its beer warm, I've bought it while still cold to the touch from coming...

My wine grapes have been eaten by my dog, squirrels, snails, crows, birds, and ants. My hops have only fallen to bunnies. Net them off and you'll be good.

Read this whole thread and completely agree with most of what has been said. Around 35 years old I started to wake up exactly at 4am after have a few beers on the couch watching TV the night before. However when I'd go out with my boys and really have a good time I'd sleep till morning and be...

Two things - 1. Check for contamination/mold in the poppits and under the orings on the posts. 2. Be sure it's not your lines. Does the first beer taste different than the second immediate pint?

I don't know if this qualifies as odd but it is a perfect pair... IPA and pistachios. Bonus: red wine and pirates booty.

I'm wrong. Listen to the new BN session podcast. 02-22-16. Pizza Port is interviewed and talk about how the hops in Swamis have changed over the years. They mention what's in it in the podcast. Citra and lemon drop among others I think? Don't remember... Just go listen to it.

So are these issues apparent in WLP001? (same original chico strain.) Johnny G

+1 Blichmann Top Tier burner. Best purchase I've made. So quiet and soooo fast compared to my bayou classic. So efficient....The money you save on propane will pay for itself in a year or so depending on how much you brew. Wish I wouldn't have wasted the money on the bayou. Now don't know...

I'm curious too. Last time I squeezed the heck out of my hop bag after the whirlpool on a mosaic IPA. It smelled like pure hop juice goodness. Can't be a bad thing right?