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I currently have a ball lock quick disconnect system for my keezer/tower setup , and I was wondering if it is possible for me to get commercial kegs or kegs from local microbreweries hooked up to my system? I know that the micros don't use corny kegs. I am still a noob when it comes to this...

It is the PDIC that gives it the extra POW! (powdered diarrhea inducing chemical) :eek:

I would ditch the wheat. I know BJCP says it is OK to have a small amount in a Kölsch, but there is not one brewery in Cologne that uses wheat. I would sub in some quality german munich for the wheat (1/4 to 1/2 lb or so) and call it good. Also, just use noble hops and get a good quality Kölsch...

Yeah.... I remember when I made an extract brew and I didn't know what rice syrup solids were, and instead bought 3 lbs of flaked rice. Cut the bag, dumped in the wort, and WOOOMPFFFF! Instant hopped up baby food! I will never forget the look on me and my brew partner's faces... then the...

This is a non issue. You shouldn't even be posting. Go to the school you want, where you want. Period. Done. Fìn. If your Mom has a problem with it, tell her you want cash, upfront to go to school in Texas - all expenses paid. This is YOUR life, and YOU have to live with the choices. Plus...

Yeah, 2-row for base. The Munich is for richness and maltiness (think oktoberfest beers, Fat Tire), and it is also used as a base malt. The crystal is for color, body, mouthfeel and added sweetness. This is not going to be a dry beer, but a rich malty Amber warmer. I added a little biscuit for...

Oh I love Willamettes. They are a real good all around american flavor/aroma hop. You can use them in pales, cream ales, lagers - anything really! Please keep me updated on how your recipe tastes BrewBrain. I will do the same once I brew mine (not for a couple weeks).

Everyone keeps saying "hot sparge water" and I am assuming that means 170º. But my question is, do you heat your HLT/sparge water up to 170º THEN sparge? Once that 170º hits the grain bed, the temp is going to be well below 170º. So should you heat your sparge water up to 185º, so when it hits...

There seemed to be a pretty united consensus, so I made some slight changes. How do you think this will turn out? AUGUST AMBER 5.5 gal - 65% efficiency - OG 1.055 - ABV 5.3% - IBU 34.6 - SRM 12º Mash @ 153º for 90 min 8lb 2-Row Pale 3lb Munich 1lb Crystal 40L 6oz Crystal 120L 4oz...

I have never used Honey Malt before - I assume that it gives a sweeter honey flavor? Duh? What other properties does the honey malt give? So you guys think if I ramped up the Crystal 40L to 1 lb, and substituted some munich for vienna, that would help get the body and mouthfeel I am looking...

Hey guys, could you please look over my recipe and make sure it looks legit? My last couple recipes have been a little disappointing (except my IPA), and I just want to make sure I end up with a good beer this time. I am going for an American Amber Ale similar to New Belgium's 2 Below - malty...

Does anyone know when we might hear back about our 2009 entries? Receive scorecards? Etc....

lol I love the thought of watching "Beerfest" in a hot tub! Nice choice of cinematography magic. Subtle and classy! LMAO

"Honey, can you bring me my saddle bags? .... No the BIG ones!"

And you do this with the keg already chilled and keep it in your keezer?

So I brewed an American Wheat 3 weeks ago and it fermented out in like 3 days. I left it in the primary for 2 weeks, then last Saturday I kegged it. I had it set to 10 psi in my keezer at 37º, but then the freezer went belly up and got warm almost at the same time (around 60-70 degrees)...

:mad: DAMN RIGHT ZEN! NOW I ORDER YOU TO VISIT EVERY MICRO IN SEATTLE UNTIL YOU KNOW EACH ONE BY HEART!!!!! :D

PROST! :mug:

Pyramid Brewing is not at the market, it is right across from Safeco field in the Settlers Park area (south of the market). It is usually very busy, but nonetheless a great place. Pike Brewing IS in the Pike Place Market, and is one of my fav breweries in Seattle. Awesome food and the beer is...

OK, I think I am understanding this a little better now, but why wouldn't you decoct the entire mash so you could convert all of the grains? Why only a portion? Does this schedule look better? 1. Heat 22 Qt water to 144º, add grains (11.5 lbs) and stir well to achieve 130-135º 2. Decoct...