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Just a thought, but have you considered what you are going to do with all the heat?? All the heat that fridge removes in order to make "cold" inside the fridge needs to be dissipated. Most mini-fridges dissipate it along the outside walls. If you surround it on all sides by cabinet I have to...

If you absolutely want it to be per the recipe, you'd have to water down the wort, but that will thin the body and it probably won't be the same. I would do this.

If you have time you need to go to the Lakefront Brewery tour or the Milwaukee Brewing Company tour. Both are an absolute blast and have lots of great beer. Also need to try New Galrus, but that's already been said.

Just a thought for the future, if you boil down too far you can always top off with clean water to reach your desired volume and OG. I have a spreadsheet that I use and based on the post-mash gravity and post-boil volume I know exactly how much water I need to add to reach my OG. This would be...

Might you mean 22-Aug? Otherwise you're late to your own party! I think two weeks in primary and a week in bottles will be okay. Will probably be a little green, and maybe a little flat though. I have a batch going right now that I plan to keg after two weeks, serve in three. This one has...

Let us know how the starter works out! I have a jar of conan from December '14 that I may want to use soon. Hopefully if yours turns out okay mine would too!

Very interesting. I'm glad that clove went away, but I'm really interested to know where that tartness is coming from!

Is that what you were hoping for, or not so much?

I haven't read through all of the posts, but I think I have seen people getting a lot of Belgian character (spicy, phenoly) from Conan when it ferments about 70.

Yep, that's the idea! Approximate temps are 148*-151* for thin bodied, 152*-155* for medium, 156*-160* for full bodied. Any higher or lower than those ranges and you might find yourself with some efficiency problems. This is just a rough explanation though. There are volumes written on...

Makes for a nice, dry, thinner bodied beer. Closer to a BMC. Makes it very drinkable.

I would definitely pitch another vial then.

According to Mr. Malty, you would need a 1.5L starter even with 2 vials. I would say you are definitely under pitched. You didn't mention the manufacture date of your yeast, and this would affect the pitching rate as well. Regardless, I would say you are definitely under pitched. Whether or...

And on the other side of the trade.... Mr. Grylls really outdid himself! This was my first swap and I'm hooked. If anyone ever needs anything from the Chicago/Milwaukee areas, you know where to find me!

Other than making it easier to strain out all the little chunks of spice, I don't think the French press is a big factor here. I am going to guess the biggest offender here is time. Six weeks grain to glass is pretty quick for this recipe. I brewed mine twelve weeks ago and is only just now...

How about putting the 5V to the LCD on a switch?

Damn, that's a shame. I ended up being okay with mine, but it definitely made me nervous for a little while. The only time I ever had an issue was with Heffe yeast. Yowza that thing covered my kitchen!

You copied this STRAIGHT from Facebook. Know how I know? You had the same typo there! Unless of course you mean 11/26/2016.

I was talking about food grade CO2, for kegging. I was being a smartass in response to GilaMinumBeer's question. I didn't realize we were talking about the quality of the tank and not the quality of the gas. Didn't mean to confuse you!

I buy food grade CO2.