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Might this be an example of the benefits in brewing in an Ale Pail?

There's a beer that I fell in love with at a brewpub in Boston. I'd characterize the beer as an American Pale Ale. Nice hoppy flavor and aroma, but not much on the bittering.. which suits my pallate perfectly. I followed up with the brewer and he gave me this recipe. The ingredients you have...

This is the complete AG version directly from the brewer. OG 1.054 FG 1.009 40 BU 5.5 SRM 8.5 lbs. 2 Row 3.75 lbs. Vienna Mash at 150 for 30 min Boil for 65 minutes .25 oz Horizon 11.2% 60 min .5 oz Simcoe 13.2% 15 min .5 oz Centennial 8.7% 15 min 1 oz Simcoe 13.2% 0 min 1...

A couple of months ago, I stopped in a brewpub in Boston and fell in love with a pale ale called "Bambino." Loved it because of the strong hoppy aroma & flavor without too much bitterness. I might describe it as a slighltly lighter, crisper version of a Sierra Nevada Pale Ale. I was so enamored...

A couple of months ago, I stopped in a brewpub in Boston and fell in love with a pale ale called "Bambino." Loved it because of the strong hoppy aroma & flavor without too much bitterness. I might describe it as a slighltly lighter, crisper version of a Sierra Nevada Pale Ale. I was so...

I've been using ~10 PSI

There's a Friar Tuck's near here. I think it's technically in Ofallon. It's basically a LARGE liqour store, but they also sell a respectable amount of homebrew stuff. They have a good collection of Brewers Best kits, but also DME, LME, grains, yeast, hops, supplies, and some hardware. It...

St. Louis Wine & Beermaking is in the Lamp & Lantern center. They're probably the biggest, have the most stuff (ingredients, supplies, hardware, etc.) but they can be a little pricey. I'm wondering if you're talking about J2 Brewing. They're in the valley. Not much in the way of equipment...

Welcome to the obsession! As you can see from my screen name, I'm also here in StL so I wanted to reach out and say hi and offer my assistance. I've only been at this since this past summer, so I'm by no means an expert nor a veteran. But I've accumulated a few lessons learned and established...

Ok... so what's up with the CO2 tank being iced up?? The only time I've seen that happen is either just when the tank has just been filled, or if there has been a VERY QUICK release of all the contents of the C02 tank. I think one of the earlier posts suggested a faulty regulator, and I think...

So I've had mine in the keg for a while and overall I'm happy with it. This beer is probably a little maltier that what I typically drink, but the batch turned out well. My other keg has a Sierra Nevada Pale Ale clone that is right on the friggen money.. so that's my fave right now. But...

DeltaNu, I hadn't put much thought into it, nor given it much attention. My lines are just dangling about where they've come to a natural resting place. I do recall reading a post from someone who said that they coil theirs neatly upon the top of their kegs. That seems like it would provide...

Every step of the way on this Saison has been a battle, so why would bottling/carbonation not also give me fits? I've had this in the bottle for 4 weeks now. When I was at the 2 week mark, I opened a bottle and barely a perceptible "pfft." Ok.. patience. Now 2 weeks later, and the same...

Welcome to the obsession! I'm fairly new too.. been at it for just about 9 months and loving it. I haven't turned out an un-drinkable batch yet, and most have been very, very good. This site has a wealth of information and a lot of nice people who are willing to help us rookies. I hope that...

When in doubt... Just do whatever Yooper says.

I think it's a question of whether you want to serve them your beer or good beer. As Icebob says, I think it may be drinkable, but I've never been satisfied with any beer that young. Even in dog years, that one's still a pup. Cheers :mug:

Welcome to the cult. And oh... let me be the first to offer you some TP for your bunghole...

I would be worried about residual aromas and flavors the vinegar would leave behind. With all the good & cheap cleaners and santizers out there I would be hard pressed to take a chance with vinegar.

Last night I FINALLY bottled a Saison that I began brewing on 12/1/13. It was an extract recipe: 1 lb Caramel 40L 6 lbs Briess Golden Light DME 2 lbs Table Sugar 1 oz Centennial 9.2 - 60 min 1 oz Hallertau 3.6 - 30 min 1 oz Czech Saaz 3.9 - 10 min 1 oz Bitter Orange Peel - 5 min...

I've had all sorts of spontaneous discharges before... This was just my first with a CO2 tank :)