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Ahhhhhh OK. My lines are probably only about 5' or 6'. I'm not going to replace any time soon... thanks fellas.

So I got my pale ale to where I want it carbonation wise @ about 12 PSI..... when I set it to serving pressure (~5 PSI) will the carbonation level lower over time? :confused:

So this is for your home/personal use? Did I read correctly you're also starting a brewery? I'm just making the switch to AG right now, but am going as simple as possible. Just need a bigger kettle at the moment, which you can hopefully help me out with. :D

I have no clue. It's not actually blowing out though. The krausen is essentially just filling the headspace.

^ Nice video. Vindication! I typically shake it in 15 second increments, let more air in and repeat for a total of 4 shakes. It was just a guestimate from everything that I've read.

Brewed last night. Dumped off half the trub, poured 2 gallons cold water in, siphoned the cooled wort in.... woke this morning and it was chugging along. Pretty vigorous, but not "explosive" or anything. Now... there was a problem w/ the 1st batch. Attenuation was low. it was a RyePA (morebeer...

Next fermenter I get. These look a lot more convenient then my 6.5 gallon glass carboy. Easier to save and reuse the yeast, but I don't really care about secondary fermentation. I just throw it in my keg. I'm impatient. Basic pale ale. Nothing special.

Too much or not enough. I can't decide.

I love coming back to a started thread after a few days. Good read. I'm definitely going to do it then. Mostly from your comments, I've decided to poor off half to two thirds the trub into sanitized mason jars after racking the beer. The next time I make an IPA I'll use it and see what...

Title says it all really. I'm about to rack a RyePA and wanted to brew beforehand to just add the new wort to the same unwashed fermenter. I understand to watch temps.... Theoretically this would work right? Does anyone have experience doing this? FWIW, the yeast is GigaYeast VermontIPA...

Personally, I think low ABV stouts like Guinness are the "healthiest", but that's just me being subjective I guess. Have you guys also considered ginger beer? That's typically .5 - 1.5% ABV, plus ginger is certainly healthy. At the end of the day it's all poison to our bodies for the most part...

I'll pay you $90 shipped to 20121 for one. PM if you become interested.

Nope. I clean with / PBW, rinse w/ water and sanitize w/ Starsan. This is brown ale is brew #8, but I have a batch I made after this, also still in primary, that doesn't have this issue. I woul definitely lean towards #1 (4-ethylphenol). At the same time, I was scanning some quick...

I went to sample the attached recipe last night and was majorly disappointed. My first batch to be really bad. :( The flavor I would describe as bandaids, maybe slightly medicinal, but definitely overly bitter. Not a hop kind of bitter. I swear I woke up this morning with a weird headache...

Mine certainly is not and especially when I start experimenting and making up my own recipes.... I am quite disappointed. When I follow most recipes they turn out great, but I know they don't match the quality of something coming out of Bell's or Dogfish Head.

Yeah. None in my area. I got my herbs from brew bros online. These herbs are kind of hard to find IMO.....

not to sound obtuse, but just buy a cheap $10 scale. it will make life easier.

Looking for Yarrow, Wild rosemary and Bog myrtle for that "simple" recipe off of gruitale.com ..... where is the best place to purchase all of these? Should they be dried or fresh? Anyone have experience with gruits or brewing with herbs in general?

Correct. It's all the little things. I blew my airlock off several weeks ago with my first hefeweizen. The following week I brewed a saison.... ZERO MOVEMENT on the airlock. The choice of yeast is truly the most important and versatile ingredient... which now has me looking at getting into...

There was a recent article in Imbibe that lead me here. I want my next brew to be a gruit, but I don't really want to make 5 gallons of it. Think I'll I'll get a smaller carboy or PET fermenter to just experiment with it. Think I'll do this one (from guitale.com): INGREDIENTS Grain bill 13...