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I'd start with 2 ounces and taste it after a week or so. If it's not up to where you want it to be, add the other ounce and let it sit for another week.

This happened to me with an oatmeal raisin stout. I went straight from primary to keg so some bits of raisin came through. I tried to flush the dip tube but it still wasn't pouring. I ended up transferring it to another keg and had no more problems. Come to find out, when I was tightening...

That's a sweet deal! I think ball lock fittings are better, there seem to be more of those type kegs out there. You can convert pin lock to ball lock if you want, which I would definitely do if they are a mix of both types. I "juice" mine with 40 psi, shake it up every few hours, purge the...

I really dig Hopworks in Portland, OR. I've only been to their brewpub twice (I live in Kansas City) but their brews are consistently outstanding. Abominable Winter Ale, Cask IPA, Deluxe Organic Ale, and Rise Up Red are all really really good. We even received a personal tour from Christian...

I generally wait 7 days, but you should really go by gravity readings. If your hydrometer says you're close to your target FG, measure it again in a day or two and if it reads the same, you're good to go.

I've made a few delicious beers with the kits from www.northernbrewer.com and they're very affordable. Some of my faves are: Petite Saison d'Ete, Belgian Dubbel, and their Spiced Winter Ale. If you can, cruise the recipe database on this site and just see what gets your attention and go with it!

Amelie "Can you count, suckers? I say, the future is ours... if you can count!"

Looks like the preboil amount of wort is 6 gallons which, after the boil, will yield 5-5.25 gallons. This depends on your setup, kettle shape, humidity, etc. but I always start with 6 gallons and end up with a bit over 5 in the fermenter.

http://www.bacchus-barleycorn.com/catalog/stainless-boiling-p-4035.html This is the site for my LHBS, and I think I bought this one but it was on sale for $70 at the time. Mine may have been 7 gallons, though, and this one is 7.5. I live in a condo with a small kitchen that has the...

9.5 lbs. NB Organic Light LME 1 lb. Breiss Organic C-60L 1 med-lg pumpkin 2.5 tsp. pumpkin pie spice 10 min. .25 tsp. irish moss .5 oz. Willamette (5% AA) 60 min. 1 oz. Mt. Hood (4.5% AA) aroma Cut the pumpkin in half and place cut sides up on a large baking sheet. Roast in the oven at 350...

I used the same yeast (3068) for a hefe and really liked the banana character. So, in the next batch I roasted some bananas, put them in a straining bag, and threw them in the secondary for a couple weeks. That added a LOT of banana aroma and flavor to the beer. Everyone seems to enjoy this...

3.15 lbs. NB Organic Light LME 1.5 lbs. NB Gold LME (60 min.) 1.5 lbs. NB Gold LME (last 15 min.) 4 oz. brown sugar (60 min.) 8 oz. Breiss Organic C-60 Crystal 3 oz. Roasted barley 4 oz. Cara-Pils 1 oz. Biscuit 1 oz. Chocolate malt 1 oz. Willamette hops 4.5% AA (60 min) .5 oz. US...

Forgot to post my tap handle!

6 lbs. Dark DME (full boil) 1 lb. Lactose (15 min) 1 lb. Crystal C-60 8 oz. Chocolate malt 12 oz. Roasted barley 1 lb. Flaked oats 1.5 oz. Kent Goldings hops (5.4% AA) 60 min. .5 oz. Kent Goldings hops (5.4% AA) 20 min. .5 tsp. Irish moss 10 min. Steep specialty grains in 1.5...

I'm going to make this and use my new homemade Randall the Enamel Animal... filtered through 2 oz of whole Cascade hops on the way to the glass.

Milk Stout, Bourbon Barrell Imperial Stout, Oatmeal Stout, Randalled Rye IPA, Hard Cider. Can you tell there's a stout competition coming up in Kansas City?

Just brewed my first cider a couple months ago. I used 100% Louisburg Apple Cider and a Wyeast Cider smack pack, which is close to champagne yeast I think, and it smelled rotten during and after fermentation. I kegged it anyway and tasted it every week or so. I noticed the sulfur smell was...

My homemade randall.

If you get a kettle big enough for full boils of 6 gallons, you'll never go back. That's when the immersion chiller comes in real handy. It'll chill it to pitching temp in about 30 minutes. I suggest doing full boils if you can get ahold of a 7 gallon or larger brew kettle.

Here's what I'm working on... a big bourbon barrel imperial stout. I'd love to hear of someone else trying the same recipe and letting me know how it turns out! https://www.homebrewtalk.com/f12/feedback-bourbon-barrel-imperial-stout-219767/