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The restaurant I work at is having a BBQ in about 6 weeks, and my mangers asked me if I'd like to brew the beer for it. We live in Austin and most everyone that works at this place are pretty versed in craft beer, but I dont know about the people they will be bringing. Im going to do two 5...

I'm just going to set it at 30psi, shake it, and try it everyday till i like it. cheers!

When you keg your hefe's do you like to force carb and drink it as fresh as possible or let it do it's 2 week condition? What psi do you use? All the charts I've read have it set at like 30 psi to set it and forget it.... Cheers!

Not meaning to thread jack but I need help with kegging my hefe... Do most people force carb and start drinking within the first couple of days, or let it go for the 2 week conditoning period to carbonate?

Wolf & Herders Brewery. I have a Wolf and my fiance has 2 herdering dogs (blue heeler and a border collie), and I love puppies. Edit: I'd love some help on label design, with people that actually know how to use photoshop. PM me, please!

finally getting around to brewing my BIAB black IPA tomorrow. The LHBS doesn't open till 10 and I have to be at work at 4:45 so I'll be cutting it close but I'll get it done. Its only 3 gallons so it should cool quickly.

Thank you! I'll be doing this next spring for sure!

Recipe? Please? I need this in a glass.

I've never had a bad beer from Founders. Their porter is my favorite year-around beer of all time. The breakfast stout is amazing too.

I think a lot of it has to do with the crush, but Im also having problems with my mash tun absorbing MASSIVE amounts of heat (like 10+ degrees) while Im pre-heating it. so I've still got a little playing around to do as well.

just kegged my black wheat. Racked it in, set it 30 psi and put it all in the kegerator to chill. The next 3 days cant go by fast enough.

Took a hydrometer reading and started "cold crashing" today. It finished lower than I thought, at 1.008 so its gonna be right around 4% like i was thinking. It tasted awesome, It'll be great once I get it in the keg and let it sit for a couple more days. On a side note, I think I figured out...

Doing a longer boil on the mild since I missed my pre-boil OG again! I dont know what what Im doing wrong at this point, but thats 2 batches in 6 days that have come in low. Time to start reading, I guess.

About to sparge on a British mild. Smelled so good while I was doughing in!!

Update: The fermentation was great for the first 3 days, by today (day 4) it has slowed down a lot. No more krausen on top and the airlock isnt moving much. Took a gravity reading and its sitting @ 1.010, hoping it will drop another point or two over the next 6 days. The sample tasted good, cant...

Just got my Black Wheat into the primary about an hour ago. Missed my OG by a mile and didnt have any DME to make up for it, so now its a nice sessional Black Wheat. Hopefully it will still turn out decent. I think I need to calibrate my thermometer, or work on improving my batch sparging...

I put my sample in the freezer and dropped the temp to 60 degrees. I think I may need to calibrate my thermometers. or my hydrometer. Or both. Post boil OG was 1.038 @ 60 degrees, which is only 46.5% efficiency. So if it finishes where I think it will is only gonna give me something like 4%...

missed my preboil gravity by... alot. It was estimated at 1.046 and I hit 1.030. Need to check and see if my new hydrometer is calibrated right, cause I cant think for the life of me what I could have done to get such poor efficiency. Might need to mix my mash better.. I dont know. Its still...

My LHBS didn't have midnight so I went with debittered carafa III. Looks good so far, we'll see how it's tastes..

about to sparge. It smells amazing, and the color is pretty much exactly what I was looking for. My strike water turned DARK brown as I was doughing in, so its just gonna get darker.