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Groundskeeper Willie!

Modified to dispense two brews.

Perfect size, leaves enough headspace to not require a blowoff tube. Price Payed: $65.00 Recommended? Yes Pros: Glass won't scratch and can be reused for a lifetime. Cons: bulky, heavy

Perfect size, leaves enough headspace to not require a blowoff tube. Price Payed: $65.00 Recommended? Yes Pros: Glass won't scratch and can be reused for a lifetime. Cons: bulky, heavy

Good deal, I already have a surplus of hops hanging around in my freezer. I'll remember that on the molasses. Using Maker's Mark Bourbon and I think I'll go for the longer secondary on the oak cubes and give it a taste test once every couple weeks.

Thanks! I may try to use another half ounce or so of hops in the middle of the boil for flavor.

Looks like it's working hard!

Homebrewed milk stout... my best batch yet! http://sphotos.ak.fbcdn.net/hphotos-ak-snc6/hs001.snc6/165121_10150089007484814_571414813_5887779_5957990_n.jpg

I just throw my copper chiller in 10 minutes before the end of the boil. I'd get a little piece of real copper tubing if you're not going to use a copper immersion chiller. You don't have to sanitize it, since it'll be boiling.

Congrats! Now that I've also started kegging, I pretty much only bottle when I want to enter a comptetition or give beer as gifts. My kegerator quickly grew from a single tap tower to a double... now I need to move into a house and build a bar.

I'm trying to put together a recipe for a stout competition that will happen August 2011. Here's what I have so far: 6.6# Munton's Dark LME 3.3# Munton's Amber LME 4 oz. Molasses 8 oz. Brown sugar 1# C-120 Crystal Malt .5# Black Patent Malt .5# Chocolate Malt .5# Roasted Barley 2 oz. Kent...

I'll be trying my hand at a Rye IPA, with a recipe that I formulated myself. Healthy amounts of Chinook and Cascade hops will be in order! I brewed a batch of that in 2009 and it was delicious! Very noticeable spice but not overpowering. I think I upped the malt, though. It was named...

I've made bacon vodka and it's very good in a bloody mary. Not so sure about bacon beer. Some things pair well, but shouldn't be combined. That said, go nuts! I'd try anything once! I did see an article on bacon beer in an issue of Brew Your Own magazine...

I need you to package all beer and ship it to me for testing. It's the only way I can be absolutely sure that there is no contamination.

Kansas City's own Boulevard Pale Ale. I love it. And I've loved every beer that's come out of that little brewery.

You can't overpitch yeast, at least not with just one more starter, as far as I know. If it does appear to stall out before it hits your target FG, I would repitch with a yeast that's know to have a higher alcohol tolerance. Starters are always a good idea because more yeast ferments wort...

Those who do not appreciate the sight of fermenting beer do not belong in a "man-cave." I think this all sounds sexy! I wonder if the silicone seals in the aquariums could hold up to some steam sterilization?

You can always brew a saison or some other warmer fermenting belgian ales in summer, they can ferment up to 85 degrees F.

I just kegged my first homebrew today, I kept reading that most beers carbonate in the 8-12 psi range but my LHBS owner said to set my belgian dubbel to 6-8 psi. It has a lot to do with temperature, too. Colder beer needs less pressure.