Search results

10 gallons of sour tripel on cherries (white labs Brett L and lacto), 10 gallons of dark sour (house culture), 11 gallons of golden sour (crooked stave dregs), and 5 gallons of 'coconut milkshake' IPA.

So long as pressure is greater in the sending vessel than the receiving vessel you'll be fine pushing with CO2.

I'm flip flopping between just brewing myself (I have experiments to do) and doing something with one of my clubs.. I will definitely brew *something* *somewhere*

The first (but not last) keg of F1C4 NEIPA was destroyed in fairly rapid order, I gave a few tubes to club members, I'll report back on results when I hear back from them. F1 is spinning up for use tomorrow, thanks again!

I'd get stabbed for that, mainly because the wife and I work from home and she'd be a bit miffed if I stole the leftover fish... :mug:

Big fan of Ranger and now Voodoo Ranger. I love me some La Terroir, La Folie is good, but I feel like it used to be a different beer (that may just me being insane) and I liked it all the more back then.

CCR Bad Moon Rising.. to accompany this liter of RIS that I somehow thought was a great idea to drink.

I crash to 30 for 2-3 days (won't freeze), hit it with biofine, and in the worst case (2 times in 10 years) I'll even push through my plate filter.

This is exactly my preferred methodology. I lose a bit of beer, but half the people using my taps lose more just attempting to pour a beer.

Can't agree more, liter of kriek with a fajita.

Yard work break, Coltrane on the outdoor speakers, HB NEIPA in my glass, it's a good day.

I've used my kit for ten or so years refining my process along the way, I spend pretty much no time babysitting it, and it produces a consistent product, so I would only lose by upsetting that apple cart. Were I starting now, I'd likely buy a 30 gallon kettle and a wilser bag and have at it.

Kegging tips? Be prepared to sacrifice a bottle of co2 to gambrinus while you work out the kinks. I just swapped in a new reg after a decade kegging and I blew a tank...

Probably less especially since I loathed bottling, so I tended to use 22s/crownable 750s...

Ouch! This is why I always just set it for 210 instead of going 100% power during the ramp up to a boil. Then I babysit it during the final 2 degrees.

This is one of mine, I whirlflocced it, cold crashed, and biofined it. It's a delightful beer, but personally I wish it would drop clear.

I feel as though 'that's what she said' may be the only appropriate response.

House pale, likely about to crash it tonight.

Wife is out of town fermentation chamber will be empty.... Let's​ make a Milkshake IPA!

Sack o' Belgian pils just arrived, a truly impressive amount is earmarked just for this beer. This is actually the most pilsner malt I've ever bought in a single go, 165 lbs, too many Belgian and German bills on the docket.