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I would highly recommend dry hopping in primary. No bags, mesh balls, etc. needed. Just throw 'em in and rack off 'em in a few days. Much easier and gets you the same result.

Thanks. Much appreciated.

Yes, I've let this ferment for 2 months before and taken it down to 1.000. Figured I might as well bump up the ABV if I'm going to backsweeten anyway. Turned out great and strong.

Finally finished mine. Got my inspiration from here: http://billybrew.com/kegerator-collar

Why does BIAB produce more trub? And +1 on the Weber grill. Cheap and works great.

I'm 43 and I brewed my first 5 batches when I was 22. I took 19 years off and then picked it back up 2 years ago. Brewed 40 batches since then, so there's no stopping me now. Just finishing my 6 tap keezer, so I've definitely got the bug.

I'm a big believer in hop stands at flame out for aroma. All my IPAs get a 40 minute hop stand in the kettle at the end of the boil. Often, I opt for not dry hopping at all because the hop stand has already done the job of the dry hop. Lots of threads about hop stands here. Give it s shot!

Sounds like the 3-foot line is definitely the problem. Listen to Yooper and get a 10 foot beer line. Pretty sure this will solve your problem. In the short term you could also turn your pressure way down to serve. 4psi or so would probably do it, I'd think. But you don't want to leave your beer...

Agree. Ho hum are most ambers to me.

Cleaning up. Don't mind sanitizing and cleaning prior to beer going into the fermenter, but I hate how long it takes to actually clean the kettle, chiller, and various other things after the beer is actually safely in the fermenter. Just doesn't seem like it should take that long after having...

Well done and some of the most beautiful /professional looking pictures I've ever seen on here. This is a bit off topic, but what was your process for the pictures? What kind of camera and image software?

Here is my Amarillo version of this. Bumped up the ABV a bit with a half pound of corn sugar. This also dried it out a bit and helped it to finish lower. Also went with .25 lbs of Crystal 40 for a lighter version. And don't forget the hop stand! Somewhere in between an IPA than a pale. Simple...

San Francisco brewery MateVeza brews all of their beers with Mate'. Check them out. Naturally caffeinated. http://www.mateveza.com/

I have found that cider takes longer to force carb, for some reason. Don't know why. I'm surprised that you have no carbonation, though. I'd bump of the gas to 40 or 50psi. I have found that it is nearly impossible to over carb cider. I like my cider cold and very carbonated, so when I tap it...

Ok, here's an extract recipe that has no 60 minute addition and is only a 20-minute boil (I've been trying out short boils on extract brews lately). It utilizes hop bursting and relies completely on late addition hops for bittering, hop flavor, and aroma. And the hop stand does wonders. It makes...

I'm a big hop stand believer for IPAs and pale ales. In 5-gallon IPA batches, I typically do 2 to 3 oz 0-minute additions, whirlpool for a minute or 2, then let it stand covered for 45 minutes. I've had so much success with this method in the last 6-months that I have actually stopped dry...

I've done a number of quick boil extract beers that have ended up plenty bitter. Never used co2 hop extract, but here's a recipe for a 15-minute boil Amarillo Pale Ale that I made that turned out great. It's based on a thread on this site called "15 Minute Cascade Pale Ale". I changed the hops...

Joppo

What he says.

Search for Caramel Apple Cider recipe on HBT and do that first. Easy and fantastic. You can brew up a batch on the same day that you're brewing some beer.