Search results

currently 2 kegs, but can hold 4. I'll play with the temp till I get the beer being served down to 40. Getting a bigger probe bottle to try and keep the temp on the controller higher. Yes, sorry. Picnic taps is what I meant, not "party taps", and the problem came when i set the gauge to 15...

^^^^^^^ this is great. Im building one

Ok, did a little testing. Heres what I found out. I use a johnson dial temp controller and I have it set at 42 degrees, with the probe in a bottle filled with tap water, sitting on the bottom of the keezer floor. Took a temp reading of the water in the probe bottle and it read 42 degrees...

Possibly, I just don't see any bubbles coming from the bottom and the body is heavy and flat. I feel like my gauges may be off now...

Yeah

What's the best way of going about this?

It's a tad hazy, pours with a head that dissipates pretty quickly. I cold crashed for 2 days before, secondary for 10 days dry hopping. All at 68 degrees the whole time. It's strange, the first 2 pints had pretty good carbonation, then flat fir the rest of them. I don't know, I feel like I did...

I have a pale ale in the keezer (42 degrees) thats it been set to 13-ish psi for a little over 3 weeks now. There is still very little carbonation, and the small bubbles I do have only stick around for a minute or so. I'm serving at about 9 psi. Its been at serving pressure for 3 days...

Saison. Not traditionally barrel aged, but may be tasty. or a brown ale, then secondary on Cherrys and add some funk and try and do a supplication clone... But That's just what I would do...

One 5 gallon batch a week on average. Sometimes twice a week. I like to do 3 gallon BIAB's in between every once in awhile too.

I've never tried it, but when I was in there the other day one of the guys on the sales floor kept trying to sell it to me. They use it in a "creamcicle" cream ale kit that they make. I wasnt buying it. I just opted to go get 2 whole vanilla beans for the vanilla porter Im doing tomorrow. Found...

Started my strike water at 6:30 a.m.... It's been a good morning.

Hill Farmstead Everett Porter is amazing! No real chocolate, all malt, Insane Chocolate Flavor! I will brew something as incredible... one day.

So did you not use the pb2 in the boil, just secondary? This sounds great, I'm gonna have to try it!

Thank you to everyone for the input, I think I've nailed down a pretty good recipe. Just as long as i execute it well, it should turn out great. OG: 1.055 SRM: 9 IBU: 53 (will probably be higher, depending on AA content) ABV: 5.5% Yeast: US-05 Efficiency: 62% Mash @ 154 10.5 lbs. Pale 2 row...

This is good advise. I'll look at the numbers when I get home. Thanks man!

Here it is on hopville http://hopville.com/recipe/1652782

After thinking more about it I'm now thinking, Keep in mind, and I should have mentioned before I'm looking at going nice and hop forward 1 oz Columbus @60 (fwh) 0.5 simcoe @10 & 5 0.5 citra @ 10 & 5 0.5 cascade @ 10 & 5 (or galaxy) Dry hop: 1 oz cascade (or galaxy) 1 oz citra

I want to keep the simcoe for pine, but I think I might replace the centennial with the Amarillo. It's been sold out here for awhile though..

Ok, made some changes: OG: 1.053 SRM: 9 IBU: 57 ABV: 5.5% 10.5 lbs 2 row 1 lbs crystal 60 8 oz cara pils 8 oz flaked wheat 0.5 Columbus @60 (FWH) 0.25 Centennial @10 & 5 0.5 Cascade @10 & 5 0.5 Simcoe @10 & 5 0.5 Nelson Sauvin @10 & 5 (or Galaxy, which ever I can find) 0.5 Columbus @FO Dry...