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Did you ever try this (raising temp)? I brewed an Oktoberfest - 50F wort temperature for 7 days, diacetyl rest at 65 for 3 days, then slowly cooled to 32F - been there about 3 weeks. No hint of diacetyl during fermentation or during 65F rest. Now, tasted a sample after this 3 weeks of...

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So be it. Now, should I do it now...or wait until the gravity is essentially at final gravity? I have read conflicting recommendations on both HBT and other sites.

Like the title says, when making a lager, would it be detrimental to do a diacetyl rest if unnecessary? I brewed a mini-mash Oktoberfest last weekend and pitched a *huge* 4L starter of Southern German Lager WL838 after the beer had cooled to 50F for 2 days. O.G = 1.060 Fermentation took...

I have a general question about this technique: what happens if you brew with a yeast that throws off a lot of sulfur (some lager strains), or other unpleasant odors (some belgian strains)? Won't a lot of those gasses/smells remain in solution along w/ the CO2?

I am brewing a Dubbel w/ Wyeast 3787 right now, and, just like others have experienced, this yeast has formed a dense "top cap" (see https://www.homebrewtalk.com/f13/e-mail-wyeast-about-3787-a-53838/), necessitating a gentle shake each day to make sure some active yeast remain in suspension...

Assuming, 1oz at 60, 20, 5, and 0, http://www.brewersfriend.com/ibu-calculator/ says ~68 IBU which would be very IPA like. One more question: Nottingham or Trappist 3787 yeast? - I don't know if the phenolics/esters of the Trappist yeast would be beneficial or not.

What about taking the 40m and using it for a First Wort Hop instead of flameout addition?

Remember when you were a kid and, at the local pizza joint, you used to put a little bit of every available soda from the soda fountain in one cup, mix it up and drink it?...we called it "suicide": mixing all the different flavors together. In that vein, I've got a lot of "citrus-y" ingredients...

Why? Just because a breach was not discovered, it does not mean it did not exist at one time!!! I would hope that the initial CC processor AHS chose, and trusted all of our info with, was a reputable company. Given that, I would assume that they have a fairly secure processing system - much...

Why do you suspect the CC processor over your website?

If there is no typing of numbers into a keypad, why do I always get a receipt from them from a CC machine when I get my stuff in the mail? Also, why did the "hacker" also have my email address...is this typically sent to "authorize.net"?

One other thing I should mention, and I know this because of the sales rep at the photo store - the person that tried to use my debit card also had my home address, home phone, and my email address, too - they had the same email I used on my AHS account. The only reason 42nd Photo called me was...

Yet another individual hit Chase Visa Debit Card: AHS online purchase 1/6/2011 then on 2/9/2011: 42ND PHOTO.COM NEW YORK NY $1,433.28 M CONSTRUCTION INC REDINGTON SH ME $1.16 Was actually the retailer (42nd St Photo) that caught it - Overdrew my bank account, and so I now have...

I'd be interested in purchasing one or two of the "sets" (shank, collar, endpiece) if you decide to part out.

I actually use the mixers now - the flow rate from my picnic tap is pretty slow, but never ever any foam, which is what I want. So what I'm thinking now is to do exactly what ExHempKnight said, using the mixers in liquid out tube in conjunction w/ a the ball lock tap and the co2 charger + the...

Do you think the faucet on the keg (I'm assuming you are thinking of http://www.austinhomebrew.com/product_info.php?products_id=2270) will cause foam since most people recommend 5 or 6 foot of beer line between keg and faucet?

P-J that's awesome! If I had a 2.5gal keg, I would totally do that - but trying to keep costs at a minimum while "choosing" the best/easiest method to bring a 5-gal corny w/ me.

My understanding is that pushing beer through 50-foot of line requires a pretty high PSI on the regulator, and thus you need the tank. The head pressure in the keg, plus the bursts from the charger, aren't enough to push the beer through the jockey box line. Maybe I'm wrong?!? I'd just use 5...