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How awesome is feeling of trying a new brewing techniques, on new brewing equipment and know it's working from the gentle heartbeat of the blow off tube in the ferm chamber more than a week later ? :)

Thank you much for the quick response

Sorry sir , I was sure I already responded .. I need a keg that is air tight .. I need to convert a keg to a fermenter do to size limitations of my fermentation chamber

Thanks for the reply sir , but I got ahold of a Co2 tank

I'll pay 55 shipping and all to FortWorth tx

How much to ship to Texas all together ?

I have only 20 batches under my belt at the most but I have read allot on this app/site and watched as many videos on YouTube as I can .. But .. Does a lower slower boil , along with later; gradual addition of liquid malt extract result in a super bitter tasting pre-yeasted wort ?

I did an Imperial Pale Ale recipe from my LHBS , I added an extra pound of DME and some Mosaic to the flavor addition and and some citra at flame out and manual whirl pooled for like 30 mins before adding my first proper yeast starter .. I ended up at about 1.085-88 over the expected .75-.80 ...

Damn ! I had no idea it was Homebrew day on Saturday , at least I got a batch in on Sunday :)

If I'm only doing a extract with 1.25 of specialty grains steeped in a muslin bag and then filter all pre boiled wort through fine mash tun filter , is most of the trub left at the end of the boil all hop particles ? I did add 6oz , but still seems like I have an extra amount of trub .. I've...

Thanks for all the advice folks ! .. It was just a steeping grain bill for an extract batch .. It was just new equipment I was trying for the first time , also trying to get use to the idea of how much heat grains absorb before I try to get into all grain batches

If I'm doing a mini / partial with 8oz Crystal 80L , 8oz Victory and 4oz of Cara-Pils in a 5 gallon St steel kettle with 2.5 gallons of water at 162f .. How much temp should lose by adding the grains ?

I have a bottle of Welch's 100% white grape and cherry juice = 64 fl oz .. To which I will add 2 cups of sugar and 1 half a pack of Fermintis brand Pasteur Red dry wine yeast .. My question is should I try to make a yeast starter to get things moving along faster?? .. I've tried this recipe...

very nice !! Haven't been able to locate a recipe for the Deep Ellum ipa .. Would love to find a mini mash or partial recipe of that and DEBC's Dream crusher too

I've read in a few places that the temperature if the of wort/beer directly effects the gravity reading .. But I've gone to several gravity/temperature calculator websites and found that even over 10 degrees the reading changes only very slightly ... Am I using these calculators wrong ??

Thanks y'all .. In my limited exp ( 15 batches or so ) ... I would normally let this primary until everything fell to the bottom of the carboy , but the particular batch is for my roomate and brewing partners wedding in a few weeks.. So I'm jus trying give this batch the best chance to finish...

Well it does say in the book to primary for a week and then sec for a week , then keg

Me and the roomy brewed a regular ole Stone ipa clone last Saturday .. We had a slightly delayed reaction after adding the wyeast 1056 but after a full 24 hours we had definite action in the carboy .. After a week of less than our normal explosive fermentation , we still have a fairly dense but...

20 minute boil ??