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One thing you should do right now if you haven't already is make sure your insurance offers gap coverage. The last thing you want is to find yourself in a situation where you owe more than your car is worth if you get in an accident, due to your high interest rate and instant depreciation hit.

Ozzy is 9mo or so now. Great dog, but definitely in his pita teenager phase. He has to be in the middle of everything and still has some paint on him from being overly curious. Sent from my iPhone using Home Brew

Count me in please.

Interesting, when I had talked to Vinnie he mentioned using SR water without any mention of RO but that was a few years ago now. A commercial RO unit capable of producing > 500GPD would not only be expensive, but space consuming as you'd need a holding tank, pumps etc. I'd be surprised they...

Unfortunately I don't have the exact amount in my last brew notes. I typically add about 1 tsp during the boil for a 6g batch of IPA's so it was probably right there, or just a little under.

You could easily change the experiment to accomodate that. Rack to keg and stick in kegerator. On the same day Dry hop the remaining in the conical for 5-7 days, then rack to keg and place in kegerator. At 14 days total tap both and compare. That should give sufficient time for the colder...

So I'm super lazy (probably why I don't do lagers). I mean super ultra mega lazy. What I've was doing up until recently is when it's time to rack the beer to the keg, I fill a nylon hop bag with the dry hops, put them in the keg and then flush it with co2. I would then fill the keg and...

That was the best part of dialing in this clone recipe.. having to go down to RR to fill a growler :drunk: I'm glad you enjoyed the clone, to be fair through if you can get R2H56 at the brewer right when it's hitting it's stride it can't be beat. :drunk:

I've never done below 65F with this beer. First few batches while trying to nail down the recipe were done between 65-67F. I ended up settling on 68F based on Vinnie's feedback that it's what they ferment at and I was trying to nail a clone I wanted to replicate as many of the variables as I...

This might have had something to do with it. 17C = 62.6F 18C = 64.4F 19C = 66.2F 21C = 69.8F That means for the first five days you were fermenting at a lower temp than the recipe calls for and lower than the optimum temp range per white labs . Likely it wasn't finished fermenting...

Give it a few days and check again. I've had it drag on especially if temps are cooler than normal. I've hit FG in as few as 4 days before, and been within a few points after only 3 days, but these days if I keep temp at 68 and pitch appropriate I'm usually at FG by 6-7 days. By the 14 day...

If you use a spunding valve you can transfer carbed beer even at fermenting temps. Just use a chart to figure out psi-> vol for whatever temp.

Glad you liked the sample. I bet you'll like it even more once it's carbed and at serving temp :drunk:

What's everyones thoughts on electronic collars for training use? Ozzy is a pretty cool dog, but he's got some behavior issues that just aren't acceptable. He jumps up on people like crazy, he gets in moods where he likes to try and play tug of war with the leash (I go still like a tree...

Anything above 3-4psi is too high to transfer/dump IMHO. Higher and the yeast cells will burst when you dump due to the sudden pressure change. I usually ferment around 7psi lowering to 3 psi to transfer or dump and ramping up to 15-20 (depending on the psi to vol needed) the last couple of...

If you come up to Sonoma County(60mi north of SF) you can hit Bear Republic, Lagunitas and Russian River all in an afternoon. RR opens at 11 and tends to get really busy after 3-4.

I think it would be a totally different beer if you used 92% MO and 8% C20, at that point it would be a much more English style pale which stylistically pairs with noble hops. I think this would also be too highly hopped for a English style pale ale, as most of those are in the low - mid 30's...

Ozzy had tons of fun last night walking rhe neighborhood while trick or treating with my son. Just few minutes ago he came into my office and gave me the "work is boring let's go play" look soo think its a half day and off to the dog park

If you're ever up in Santa Rosa, I can give you a slant of a plated culture harvested from some HT.

I actually got the IC with my brewhemoth for exactly reason #2, but I find that in the spring/summer I go through so much ice that it's adding an extra $10+ to each batch (my kitchen fridge icemaker can't keep up) so I'm starting to look for a standup fridge/freezer. Clogged your trub filter yet?