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I have seen many Oktoberfest beers that have 4 or 5 types of grain in them. Adds complexity and richness, and you can get some very unique :cross: beers by trying different combinations and amounts of grain. I too am formulating an Oktoberfest recipe, but I cannot for the life of me wrap my...

+1 on patience. It is CRAZY how much a beer can change in a week! TRUST ME! I made a beer that tastes different everytime I have a bottle... it truly is a phenomenon for the record books. Anyways, just try a bottle in a week and I bet it will taste different.

Great guys. I will stay the course with 10 footers, and all will be right with the world.

I just ordered all of my kegging/tower equipment for my keezer and had them put 10 ft beer lines on instead of 5 footers. I did this because of all the posts that talk about too short of lines, and how they cause foam etc. Is there such a thing as TOO long of a line? I plan on keeping the keezer...

springer, the "cooking surface" bars look like they would not support the weight of a full keggle at all. Did you have to build a special platform for the keggle above the burner? I like the idea of 210k btus, but I don't have the ability to make custom supports etc - so the burner needs to be...

Does anyone with a SQ-14 have any pics they can post that shows a keggle sitting on it? I too am looking for a powerhouse of a burner that I can sit a keggle on. From the looks of the burner, it doesn't look like a keggle would fit (and be sturdy) on a SQ-14.

So not to beat a dead horse, but if I keg a beer, purge it of air, force carb it, then set the keg aside at room temp - will it continue to condition after being force carbed? Would it be BETTER to rack beer into keg, chill down, force carb and leave in the fridge? I understand that it will take...

Yeah, I figure spend the money now on the better components and bigger space. Then I can do whatever I want in the future. I will only have two taps to start, but that gives me plenty of space to fit at LEAST 2 carboys for lagering! So with my lagering fridge, I can have 3 carboys hanging out in...

I am just so elated that I must share the good news. This weekend I picked up a BEAST of a chest freezer for a smokin' hot deal, and I just got off the phone with Josh at KegConnection where I placed my order for a custom 2-tap SS tower with all SS perlicks, quick-connect fittings, 2 cornys...

OH YEAH! I totally forgot this was releasing soon! I can't wait to try the NZ Fresh Hops! I will have to harass my local CoOp to bring this in ASAP! Hear that Ander????

Carb as is. No need to pitch more yeast.

:D too funny. too funny.

Perfect! I can't wait to find my freezer and get SWMBO drunk enough to allow me to blow all this cash on "stuff you can't see", as she would say it. "Yes honey, it's not a knick-knack... now have another beer"

Yeah, I would add another oz of cascade at the 60mins to get the IBUs more in range. I am assuming the wheat is for better head retention (like the Carapils)? Why not use all carapils? Are you going to blend your two carboys with different yeast after fermentation, or are you just...

I am having the same problem with my Kölsch. Read this thread for some tips on finings and other methods to try. https://www.homebrewtalk.com/f36/koelsch-not-clearing-what-now-120296/ I went with the Wyeast 2565, btw.

Xcuzme, did you upgrade to the Taprite dual body regulator or the Chudnow? I have read that the Taprite are pretty stellar, and do not know much about the economy Chudnows. Also, what is the purpose of the 2-way manifold anyways? If you have a dual body reg, why would you need that? How much...

*subscribed* I too am wanting to get into kegging and pour a nice frosty glass of (fill in your fav homebrew). I have read the posts too and am pretty much on the same thinking as you TheMan, but I want my keezer to have a dual tower tap. Right now I only need two on tap, but who knows what the...

Yeah, I am going to try what I have (gelatin) and if it doesnt work I will try polyclar. If that doesn't work... oh well. I have learned my lesson about chilling fast - my last beer was chilled to 70º from boiling in 15 minutes!:rockin:

I am not sure about that. It would be awesome if they didn't count that against us, but on the other hand I have my own standards as well. Right now we are cranking the temp down to get as close to 32 as possible. Then we will try the gelatin this weekend, and hopefully see a difference within a...

90 min mash @ 149º, Double batch sparge. 90 min boil. We hit and maintained all our temps throughout. Used an IC to cool down, but had difficulty getting the temps down fast. This was the first time using the IC and we did not stir with it, therefore it took about an hour to get it to 70º. It...