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I wondered about the sediment. I can't believe doing that never occurred to me. Thank you.

I have a refridgerator at home that I have installed 4 taps in. It works great. I am about to take to kegs to a party for the first time. I will just be keeping them in a tub with ice and serving with picnic taps. What kind of problems will I have? Will I have foaming issues? What can I do to...

I am looking for a good 2 tap jockey box. I am in the Seattle area but don't mind driving a couple hundred miles for the right one. Thanks.

I like this idea better. When I calculate the kettle addition, it would seem I should add for the post boil volume?

I am not being clear. I don't want to try to create the Burton water profile. The recipe I am using out of the Zymurgy magazine says to adjust your waters calcium to 180-220 ppm using calcium sulfate. If I add 3 g/gal of gypsum Bru'n water shows 189 ppm of calcium but I also show an estimated...

Sorry. Even knowing the right questions to ask about water is tough. I have had my water tested and these are the results: pH 7.7 Total Dissolved Solids (TDS) Est, ppm 33 Electrical Conductivity, mmho/cm 0.05 Cations / Anions, me/L 0.6 / 0.5 ppm Sodium, Na 6 Potassium, K < 1 Calcium...

I am going to brew the Burton Ale recipe I found in a Zymurgy magazine. The instructions say to adjust your waters calcium to 180-220 using calcium sulfate. I need to add 2 grams per gallon to achieve this according to Bru'n water. I am still having a little trouble understanding the water...

I would say we finally found a reason to dump a batch that we can all agree on.

Count me in!

Definatley get the full package. I went last year for the first time. Not being much of a banquet guy I didn't buy the ticket. After spending a couple of days with everyone, I really wanted to go to it.

Okay, I am sure the answer is in the thread somewhere but it's a lot to sift through. I made a back of Apfelwein just like the recipe. It's to dry for my taste. What is a good way to sweeten it? Seems like if I put in some sugar, that would just get the yeast going again. Does fake sugar like...

I understand correctly, you took a reading pre-boil and it was 1.033? Then you boiled off a gallon of water. That would definitely make it closer to the 1.060 you were looking for. Or did I miss the boat and it was 1.033 after the boil?

Yeah, I have CO2 where I store my kegs so keep them carbonated until I want them.

It did come with the Black Currants. They are dried some and vacuum sealed in a bag.

I have a 5 gallon batch of American IPA and a 5 gallon batch of a Black IPA. They have been in kegs and under pressure for two weeks in my beer room that I keep at 51*. I want to enter them in a contest coming up and am going to dry hop them with 2oz of pellet hops each, directly in the keg...

But you could put the priming sugar in another bottling bucket then drain it right from the first bucket onto the sugar. It would work slick.

And it only took me 15 batches to figure it out. :o

This is probably old news for everyone but I didn't see it mentioned before. I fermented my last two beers in a bottling bucket. When it was time to keg I just put a sanitize hose on the spigot and ran it all into the keg in 2 minutes. If you are already doing this, I feel dumb. If your not...

I think what Yooper is trying to say is how much does it pay? :ban:

I need to revive this thread. I bought the MoreBeer Consecration kit that I am going to brew on New Years Day. The instruction that come with the kit says: Mash - Recommended to mash around 158-159* F Primary - Ferment with Abbey Ale Yeast at 72* for the first 2-3 days. Let it free rise...