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It is changed a bit, but it just comes out bigger better and badder ;) We had a side by side with the real thing and the Humboldt Hop Rod won hands down with all those still standing. Leave out the unconventional invert sugar if you like...but I wouldn't Cheers!

Well, we just bottled this one a few weeks ago and I popped two bottles last night. It has a bit of fizz, but not too much yet. I added corn sugar and some Cali ale yeast to help condition it, but I wouldn't be suprised if it's slow to condition because of the acidity. I am very pleased with...

Well, it's been a while since I posted. I can't believe what a fantastic resource this site has become! Our little forum all growed up! *sniff* I've been having a blast in lurker mode. Some of you guys have some incredible systems! There's an amazing amount of experience and talent here. And...

I can't remember the last time I lost a batch. Infection? Bah! Hasn't happened in years. Dropping a carboy? Seen it done but never tried it. Leaky keg fitting? Not in a long time, which is a good thing because it's a mess and a total pisser all wrapped into one. But I lost a batch a...

So as far as I know, there are two stainless conical fermenters available to us homebrewers beyond the DIY route. There's the B3 Varieties and the Fermenator. Correct me if I'm wrong. :) The key differences as I see them: B3 is welded, Fermenator isn't. B3 has better valves as an option...

Great thread! Barley is the brown one and Morel is the black one. How the hell do I put pictures inline??? If I use the IMG tags it just puts links...

Hey I didn't know David_42 was up there. Good to know! Cheers :D

Hey y'all! I'm heading up to Portland this week. I've been there, and been to many of the pubs but I just wanted to see if anyone had any "must drinks" that I should hit? There are so many up there, I'm sure I haven't seen all the good ones. For that matter, elsewhere in the state. We're...

I'd say use a pound or so. And I agree with the others that you want really low bitterness. It's a quaffing beer. Cheers :D

Force carbonation violates the RHG? In any event, the RHG is silly. You can't make a lambic under the RHG, or use sugars, or lots of interesting grains, fruits, spices, etc... But I didn't know force carbonation was taboo...of course force carbonation wasn't an issue when the RHG was...

Force carbonating has no affect on flavor. However, aging beer a while usually does have a positive affect on beer. So, there ya go. The biggest advantage of kegging is you have one bottle to wash versus 50 bottles per five gallons. Cheers :D

OK, I now have my barrel and 50-60 gallons of what will hopefully soon be lambic. I'll be putting it in the barrel this weekend most likely. Some thoughts: A turbid mash is not trivial, but it also isn't all that hard. It does take a long time and requires more pots than usual. Combined with...

To really make a traditional Wit requires the use of unmalted wheat and a very strange mash procedure similar to a turbid mash. You'll also need to add or generate lactic acid. All-grain is the only way to really make the style. It's probably one of the most difficult beers to make well and...

Add some flaked barley. Flaked Barley absolutely makes a regular Bitter. And if you have the ability, pour it on a nitro tap. This is one of our favorite house beers. Cheers :D

Do any of you guys with fancy systems have mash tuns with motorized paddles or somesuch to stir the mash? Can you describe your setup if you do? Anyone know of any prebuilt solutions for this one? Seems like it would take a hell of a motor... Cheers :D

I love the burners from kegs.com They fit a converted keg perfectly and can boil 10-15 gallons easily. You definitely need a chiller if you do full boils... Cheers :D

Hey fantastic! Muchas gracias, mahalo, etc :D That's a great thread in general. Cheers :D

Use the 001 if you are going to use one of the ones you have. But for some reason, I have had much better luck with the V. I have no idea why, but it actually seems to be a bit drier in the end. That's just anecdotal. I have made it many times with the V and a few times with the 001. I really do...

Long time no see, gang! I just got back from a great couple weeks in Hawaii. We did a lot of diving and general hanging out and lounging. Anyway, time to get down to some summer brewing. Aside from the lambic project (got 30 gallons made and am doing 30 more this weekend), I want to get...

Oh, and do a search...I have a couple threads on here about it. I use a method where you heat it to 300 degrees...much higher than boiling. That's how I read to do it and it works for me. I usually take 2 pounds of sucrose, just enough water to wet it a little, a quarter tsp of citric acid and...