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I can trade you from a regular supply of Pliny and could even toss in some Cellarmaker for any hoppy Treehouse stuff.

Thanks! As much as I love the growlers, the twist tops are a PITA to open. I would have gone swing top knowing that I know now.

Don't mean to show off, but... my wife got me these for my birthday last year. Not only do they keep beer cold for over a day, they have my logo on them...

That I don't have 2 (or 10) of them! Well- the clogging is a bit of a pain, but it's outweighed by its excellence as both a functional and showy piece of equipment, haha.

I got the 7gal Brewmaster Chronical for Christmas, and it's amazing. The coil does a great job at keeping temps and dropping yeast out of suspension during cold crashing. The butterfly clips are also great for transfers, but can get clogged if the yeast cake is on the dense side (in my 2 uses).

Just give it time to settle and skim off the top. This has happened to me a ton. The hops in suspension keep the hydrometer from working well, in my opinion. No science behind it, though. :D

Hey Todd, I've had this problem before myself. Let the beer thaw out and go up to 33-40 degree range. Put it on a higher pressure. Say- 30, 40 (even 50) for about 12 hours. Taste it. If it's at a good carb level, then you're done. If not, give it another 6 hour dose. In my experience...

Not entirely within style, but I make mine with 4oz of Carapils so I get a bit more of that beautiful pillowy head. 90%- MO 6% - 60L (I like a little bit less crystal in mine) 4% - Carapils For hoping, I do 1oz of Sterling at 20min, and a mix of EKG (2oz) and Fuggles (1oz) at flameout...

Yeah- that's exactly what I'm been getting in my IPA's. Too much malt fighting the hops. Here's the updated recipe: Batch Size (fermenter): 5.5 gal Estimated OG: 1.069 SG Estimated FG: 1.008 Estimated Color: 5.0 SRM Estimated IBU: 76 IBUs Estimated Efficiency: 70% Mash Temp: 148...

After many (many) attempts (and failures) to nail down a double IPA, I am reaching out to the community to get some help. Usually- my DIPA's turn out to be too- earthy, yeasty, muddled, and - for lack of a better description, and a bit too sweet. This time, I'm rounding up a new yeast buddy (was...

I think what you might be seeing is some form of oxidation which can take on a number of different descriptions, but definitely dampening of hop flavor can be seen as a sign of oxidation. If it is oxidation, you're probably picking up oxygen somewhere between your fermenter and the bottle.

Everything looks fine. You're probably seeing stray protein/hop/yeast particles. I've had beer look like this, and everything turned out fine. Maybe a cold crash might help?

As other's have said- Conan is awesome. I have tried the Gigayeast strain, and found it accentuated more of the piny aspects of hops, but did not clear up as well and left my beers a bit thin. However, the Yeast Bay strain is amazing. Really gives that peachy aspect to the beer while...

Hi all, Being that the baseball season if just around the corner- I want to brew a big citrus IPA to commemorate it. What's more American than Baseball and Northwest C-Hop IPA? I took inspiration from Westbrook's IPA for the grain bill and hop scheduling, but took away a lot of the Chinook...

What are your line diameters and lengths? Also, how did you force carb the beer?

I say follow everyone else's advice about raising temps, waiting it out for a bit, rousing it, and taking some hydrometer readings to see what's going on. Would anyone else be opposed to tossing in some more yeast? I had a stall once a few months back and tossed a slug of liquid yeast. SG came...

Hi all, Long time reader- first time poster. You know how the story goes. In any case, I got a hold of a couple of bottles of Cantillon Gueze (and a steady stream of Pliny), and was wondering if anyone would want to trade some of that for some 3 Floyds or Surly IPA's. Let me know!