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So I think It's time to get rid of the huge coils of bevflex ultra and get some shorter lines with more resistance. I have intertap flow control faucets, but have to restrict a lot to get them to pour without too much head. I think I've got a 50' coil split unevenly between 3 taps. I have my...

I will. It'll probably be a while. I am brewing a Brown/London Porter soon, and will probably do a Dubbel and blonde the next brew day. Milkstout should be up after that.

I'm actually wondering if mine won't be sweet enough. I was already planning to use the pale chocolate like JZ. I loved it in a dry stout (bumped up the % since it's lighter in color). I'll also be brewing Jamil's brown porter around the same time, and that'll have plenty of caramel malt.

THanks, guys. I think there's not much use hanging on to 3 oz of lactose, and I see a few recipes with the full pound, so I'll do it. Makes me feel better about leaving out the caramalt.

I highly recommend you save money another way. If your yeast is bad, you may not know it until after you've put a lot of money and time into brewing and fermenting your beer, only to realize it has off flavors in the end. That's not a happy feeling. Fortunately, yeast is one place you can save...

Let me know what the recipe below looks like. The thing I'm not sure about is the lack of any caramel malt. I could easily add some, some carapils, or some honey malt. Jamil's episode on the style says caramel malt is needed. I started with a dry stout I brewed a few months back where I really...

I can't think the sour note of the whey would work well in a milkstout.

I've done a few beers with this yeast. I love it in fruity IPAs, though it mostly gets covered up, I think it plays a nice supporting role. I've always had it dry things out a lot. My most recent batch was a wit-ish grist without orange zest or spice, just HK (omega) fermented hot...

I'm not sure exactly what you're shooting for. Spiced wine with some beer flavor? Beer with some spice and wine notes? Winter warmer type recipes might give you stronger beers with spice notes added. I'm not sure what adding grape juice to one of these recipes would do. I know some lighter...

You can always calculate your volumes to end up a little shy of target, then dilute with distilled water after the boil. I need to nail my process a bit more, but this is how I do it.

I use beersmith, and I add them this way because I don't feel like they add the perceived bitterness the software claims when added as whirlpool hops. This beer came out great, got good praise from my club, but didn't have a bitter bite to it, despite 75-100ppm sulfate used. Maybe I've just...

I'd go for something like a white IPA/hoppy witbier with fruity hops and maybe even tone down the bittering addition. lots of whirlpool/flameout hops, maybe just a 15 min addition and no 60 addition. I liked this, and you could tone down the gravity and bittering addition Norwegian IPA...

I did a witbier grist with hornindal that was great (no fruit or spice used). I've also used it in IPAs with citra, commet, azaaca, and they came out really well! Those were lighter grists, some wheat, some light crystal malt (10 or 20).

I think it should work well. I've used a LOT more zest than that in kettle soured beers to pack a citrus/sour punch. If you want, you could always add more zest at the flameout of your priming solution.

I used Hornindal in a wit grist without the orange and spice and loved it.

6Row has lots of enzymes, and can help high-adjunct grists.

Summit can be orange-like. I zest the orange, and throw it in some boiling water at flameout to add at packaging (priming solution if bottling, plain water if kegging).

Another thing I like to do is use lager slurry instead of huge starters. I'll start out by doing a warm fermented session strength (1.035ish) beer with 34/70 dry yeast. Keep it low hopped. Then I'll pitch a measured amount of slurry (use calculator, err on pitching too much) into a lager, and if...

Anyone know diameter for other FDT options?

I'm looking to grab one of these to use with a sanke keg fermenter to do closed transfers. How big are the floats on the ones from Morebeer? I'm particularly looking at the fermentasaurus pressure kit because I could use the carbonating caps anyway. I know the William's one is 1.75", but are...