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2 Tbs = 1 oz, so you'd be looking at 40 oz per keg. 2.5 pints x 16 oz/pint = 40 oz. Same thing.

I think you'll be fine. Let it ride.

22 year old Pilsner. You'd probably be fine to try it, not sure how well it'd hold up after that long though. Cool bottle.

Man, I guess it is about time to start thinking about winter brews. The last batch I made turned out tasting more like a CDA than what I think the Jubel tastes like. I know I missed my volumes and my efficiency wasn't where I thought so that may have had something to do with it. I'll definitely...

I think it has to do with corrosion. The sanitizers used are pretty acidic and I think it eats most normal concrete floors. There are other ways of sealing the floor like epoxies and special paint.

HAHA, I hate to admit I was just reading through that page trying to decipher his text lingo.

I boiled a cup of water, took it off the stove, added 1 tsp of pumpkin pie spice, cooled it down until it was reasonably cool, and racked beer onto it. Came out great. Since you've already added spices in I wouldn't add a whole teaspoon. Start smaller, you can always add more.

Anyone have a recipe to make Smirnoff Ice or Mike's Hard Lemonade? Its for my SWMBO.

Here's what I'm working with. This picture was taken during the sparge. I throw the burner under the keggle when its time to boil. Been working great like this for several years, although I'm thinking about a pump since the keg with 8 gallons of wort before the boil is becoming a bit of a hassle...

A good start might be searching for brew rigs on here. People post their pictures all the time and there should be several dedicated threads to people showing off their setups. I think you'll need to figure out what style you are going for: Brew In A Bag, Single Tier setup with pumps, Three...

I used whatever the recipe says. I believe I used 1 tsp pumpkin pie spice in a cup of boiling water. I boiled the water and added the spices after removing it from heat. I cooled it using a basic ice bath, and threw it in when it was relatively cooled. It really came through in the finished...

Yeah I keep mine in a bucket with a lid for a few months until it starts to look funky and super cloudy. Mine clouds up almost instantly though probably due to our water chemistry.

Turned out great for me last year. It was a huge hit at the fall party we threw. Good luck.

I made a "spice tea" for Yuri_rage's Thunderstruck Pumpkin Ale last year. Boiled some water, mixed the pumpkin spices in and let it cool before racking the beer onto of it in secondary. Have fun.

When I was brewing in an apartment I used the towel or t-shirt soaked in water method. Wrap a wet towel around the fermenter and tie it off with a rope or string. Re wet the towel as needed. You can also point a fan at it to create a swamp cooler effect to lower temps even more. I'm using this...

The Mac and Jack tour is a lot of fun. Plus you get to keep the pint glass at the end! Bottle works is a great spot to shop for bottle beer. If you are in Fremont check out Brouwers, they have a ton of interesting beers on tap. Redmond / Woodniville is also home to Redhook. If you're downtown...

No way. I'm not really much of an archnophobe unless they are on me without me knowing, but this would freak me the @%#$ out if I saw it.

Thought we had at least a draw. Lenhart is a totally dramatic pain and a great player at the same time. Too bad we brought in the normal starting team in the 80th minute.

So if I'm reading the posts right you started this today, its been 7 hours since you pitched your yeast. you might not see anything start for the first 8 hours, sometimes it takes 48 hours. Its not great if it takes that long, but sometimes it happens. Relax, let it sit. If you're trying to...

What you are describing sounds like a blow off hose. We use these generally at the beginning of a higher gravity beer ferment so any krausen (foam) has a place to go and doesn't blow up the fermenter. You probably don't need to worry about explosive fermentations while you make ciders. It should...