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What temperature is it now? That gravity, while stable, seems a bit high to risk bottling. I'd be inclined to wait a few days yet. As to getting the hang of it, ditch the idea of secondary in a beer like this, for one example. Most books and recipes suggest it, but a lot of us just do a...

The model I looked at appeared to have a locking button on the side of the handle that would hold speed where you set it. You could adjust with the variable button, then push the button and it stayed there. Anyway, I have decided to return it, of course will have to hassle around with that...

The olde bait and switch, beware buyers. Ordered the drill with a speed control and locking button, these cheese heads confirm the order, then ship out one without the needed features. Item 93632 no longer available, of course to advise the buyer they are doing the switch kind of defeats the...

Don't bother. These bait and switch scammers substituted Item 60436 with no speed knob, or locking speed feature at the same price as the 93632. Same price. No mention of the substitution until shipment. I'm Pissed, these scammers at Harbor Freight suck. Good luck getting a real person on...

Seems a little heavy on the sugar. I'd probably go 1.25 lbs. For the hops, it's not to "style" in terms of the late hopping, and seems like a lot of hops for 5 gallons. But hey, it comes down to what you like as well. The noble hops part is all good, I think I would add some tett to the...

I think a little fresh ground pepper and probably some heat as in chili pepper with some ginger and maybe a smidge of garlic in some hot water as in 180 in mason jar the lidded and cooled to 70 F and dumped in might be good. Just remember, less is usually more with spices. Paprika, for...

Oh. Nevermind.

The only time I feel the need to go with sugar is to make some candy syrup with some C&H Cane Sugar to add to a big Belgian. There the percentages of sugar go up, but that's the style. And they taste quite good. But raw white sugar, not so good. A little molasses but only the good organic...

What do you mean by "I eventually got the grain bed to float during my sparge"?

Hey I hadn't considered entire kegs. Yeah that would be cool, you have to finish all the kegs off or until last man standing.

Cool thread. Carry on.

What, because to allow bottle conditioning brewers into the game would make the kegging elitists look bad? WTF pardon my French but that is just wrong. Now I have to keg my big Belgian that needs 2-3 months of bottle conditioning, just to try to win some lame contest in Cincinnati...

Nice, and thanks for the update. I did an Abbey with the 1762, and kept the ferment temp low. Dark strong and really good. Homemade candy syrup. Think it will be the one to enter like you are thinking. But, did a different super big hoppy rye with the 3787 that had a super explosive ferment...

Assuming you are bottle conditioning, adding the correct amount of priming sugar for the style really helps. Depending on the style, adding some wheat, rye, or oats can help with head retention. When you say "good head" that means something different for an english ale or a hefe with the...

Mostly I clean it with something, frankly dish soap seems to work the best in the boil kettle vs. PBW. The more you scrub with abrasives, the more acid you use, the more likely you are to the metal getting corroded. Less can be more when it comes to cleaning your boil kettle, or other...

I think OP may not be enough of a squeaky wheel to get the grease. No question had this happened to me, I would have had a new tank. Granted it's an hour drive away and shipping isn't the issue, because I would have been at their door returning the defective tank, and getting a brand spanking...

Serious brewers in a hurry just pour the fermented liquid into a growler through a funnel at warm temperature. Carbonation is overrated, cold just makes you have to expand heat to warm back up. Bottling and kegging need to go, in fact the extra CO2 from same will eventually be taxed so why...

My point is that RO with Star-San (acid) really drops the pH, and is more aggressive than regular water with Star-San. Syrup in stainless steel when held cold is a different ball game. As to OP's metallic taste, I am tossing out some ideas. I do know this, stainless steel unpassivated...

I just made a big dark strong with 1762, 1.10 down to 1.019, 10.5% alcohol. Letting it finish out at 73 to be sure. I don't plan on adding fresh yeast for bottle conditioning. And have about 3 months to contest time. OMG that beer is so good I can't even believe. Kept it cool in the...

Mr.Malty works for the yeast companies. The fudge factor you can bet is in there comes back to him as a commission. Does he take into account the 50% lethal dose (LD) of yeast pitched dry? Maybe you need to pitch 4 packs just to be sure. Oh wait you are probably in the rehydrate camp...