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If you let fermentation run to completion and calculated the correct amount of priming sugar you shouldn't have any issues.

Unfortunately where I live I can't rely on the flavor of Fat Tire to be remotely what it is supposed to taste like. When I moved to Utah I bought some at the liquor store, the only place you can get it here by the way, and first it isn't refrigerated. I took it home cooled it down and popped...

Where I am positioning they are not going in the ground. The snow is already gone and it has been freakishly warm the last several weeks. They are going into whiskey barrels positioned on the south side of the house.

I do this to a certain extent since I only brew a few a year. I typically brew the porters or stouts so they are ready to drink when the weather turns nasty. I brew the hefeweizen so I can drink it in the summer. The pales or IPAs, browns, ambers, etc. just get tossed in when I feel like it...

So any suggestions on when I should put the rhizomes in the pots? I looked up the climate data and the typical last freeze date is May 9th. Right now I have a Cascade and Centennial Rhizome in the fridge.

Sounds good. I would have to get my mother in law to pick them up. Are they all ball lock and in decent condition? Would you be able to send me pictures? I will private message you my number.

I'm not sure that this is always the case. I have a keg now that I own one keg now that the base is hexagonal on both the in and out side, and in the past I have also owned kegs like that. I just purchased a keg from a LHBS and it has the bases like you mentioned.

I was thinking of perhaps getting one of each. I that way if the 5 ends up being too small I can use the 10 for the mash tun and use the 5 for the HLT.

That is what I was a bit worried about as well. I think I might go with 10 and see who things go.

I have been brewing extract with the addition of specialty grains for several years and I want to try my hand at all grain. I have found contradictory information in regards to the size of a mash/lauter tun. I would like to use an igloo/rubbermaid cooler for this purpose. I will be sticking...

That is a good idea. I think I will have to borrow it from you.

I wish I had that option at the Costco's in Utah. Have to go to the liquor store and buy them by the bottle.

Thought I would jump in on this because I have had a hell of a time. I just turned 37. On my 35th birthday I saw a picture taken of me and realized I had grown an extra chin. I am 5'8" and when I weighed myself I was 183lbs. Over the course of the next 9 mines I worked my ass off, literally...

I have been through pepperridge farms a couple of times for professional organization tours. I have heard of Lowers and sent them some of my consulting literature a few years ago. I may have to swing by and check it out.

I just received my rhizomes and I also plan to place them in half whiskey barrels. My Father-In-Law has had some hops in whiskey barrels for a couple of years and they do pretty well considering he has them for decorations and doesn't really take care of them.

Green with envy. We have a small chest freezer that my wife said I can use for the kegerator, but first we have to purchase an upright. I think I need to start nudging. The problem is if I nudge too hard she will just take even longer to decide which one she wants. Mostly knowing that it will...

I thought raspberry too.

We have been making our own sausage and grinding our own hamburger, but I haven't cured or aged any of the sausages yet. I just grind, pack, and freeze.

I was a chemist at a beet sugar factory for several years. That was very helpful in just in the general day to day work of being familiar with sugar conversion, also had access to refractometers, tubing, glassware, acid carboys, etc. I also had a good in with the welders, plumbers, and...

I just started growing my first scoby a couple of days ago, so I can't help out out. From what I have read and looked at online it seems like yours is doing well. I have been brewing beer off and on for over a decade. In the last few years we have added sauerkraut, kimchi, fermented pickles...