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Hi everyone! I'm sorry I haven't been around for a couple weeks. Life has been really busy, and I don't have much energy in the evenings. I've literally been working my arse off trying to catch up for the slow winter I had. Then weekends are spent catching up it seems. I really appreciate...

Well, I'm giving this a try tonight. I got the water in the cooler up to 164F. I'm just going to leave the bottles in the cooler overnight, and take them out tomorrow when it has cooled back down to around ambient temp. After 2.5 hours the water temp has dropped to 152F. I'm guessing this method...

I like it!

Baked a loaf of German Rye on Friday and made some patty melts with it. I decided to throw some of my home cured bacon on the melts, which was a marvelous idea! Today I made a couple loaves of basic white bread. I've been trying for years to make a white loaf that came out super soft, and...

Funny thing, and not sure if you realize this, but the flavor that most people associate as the definitive flavor of rye bread actually comes from the Caraway seeds that are added. If you don't add them, it actually tastes quite similar to wheat bread..

So, I made my first ever Rye loaf today. Rye is my favorite type of bread. The recipe was from a bread group I joined on facebook, but I used a lot of method and theory from the book (Bread Alone) that Dan sent me. The bread is delicious, but I made a mistake by not covering it while the loaf...

I brewed another IPA about 4 weeks ago with the same batch of yeast that I started this thread about. I've been keeping a culture alive since I made this thread by feeding it every once in a while. I never did get the same strange results with the krausen, but the recent IPA I made just wouldn't...

Dan, I've really been enjoying the stories in the book. I'm at the point where he discusses yeast now. I'm getting excited to try some of his techniques and recipes. I did the soap box derby thing when I was a kid. I never won, but I had fun making the cars. We also had push-mobile races when...

Hello friends! I hope you're all well. LRB, I hope everything went well with the procedure. My mom recently had to do the same thing. It healed up really quick, and you can't tell it ever happened. I wanted to take a moment to do a shout out to our good friend Dan. I received a really...

That is a very kind gesture Dan! I would really appreciate that! Thank you! That's actually a great story! I appreciate the fact that someone would go through that much to bake bread. It seems so simple, yet it's very important to him. Reminds me of why I started my business. Maybe I just...

Blechh!!

I actually think I remember you mentioning that book in this thread a couple months back. I've had it in mind ever since.

Thanks for the nice compliment Dan! I totally got the message you were sending with that song, too! I don't know crap about making bread, but I aspire to know. A couple of days ago I joined a bread making group on facebook, and now I'm feeling intimidated. haha.. Some of those people do some...

Good luck man! I hope you get it. I have a decent little patch, paint & laminate floor project starting Monday. I also used to pay to do the computer fax thing. I ended that service a few years ago, and now I email everything.

Yep! Looks familiar!

Yes!

What's the grain bill? How long has it been in the keg?

That's a great thread, but as the OP mentioned he already knows how to carb a keg. He wants to "condition" his already carbed keg at room temp. Basically meaning he wants to cellar the keg for a while before serving off of it to benefit from the aging.

Yeah, if it's carbed just let it condition. You can condition a keg with flat beer or carbed beer.

If you just want to condition it at room temp all you have to do is hit it with a few lbs. of co2, purge it a few times, then leave it with anywhere from 5-30lbs. of pressure at room temp for however long you want to condition it. Then when you're done conditioning stick it in the fridge, hit it...