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Mine has been in the keg for a week. It tastes pretty good but does anyone get a slight sourness with this beer? I'm wondering where it's coming from.

Any pics by chance? I assume the outer collar keeps it all in place, provided it doesn't get pushed from behind. I like this idea, I just don't trust that I can miter the outer collar with any precision at all.

Well I called my LHBS and the darkest dehusked malt they carry is midnight wheat. No Blackprinz or Carafa III. I'll be subbing the carafa II in this recipe for midnight wheat, we'll see how it goes!

Robizzle, looks good! How did you attach the collar to your freezer? A lot of people go with silicone adhesive but I'd like something a little less permanent in case I need to return the freezer to it's original state for warranty/whatever reasons. Also, is that 2x4 or 2x6 for the collar?

How did you secure the collar to the freezer? Also, does the tap shank get in the way of removing the front/middle keg?

I'm getting ready to use mine for the first time. For you that use them, am I going to need some sort of weight in the bag? Or will it stay submerged on its own?

Apparently Carafa III is the darker roast vs Carafa II. I'll see if I can find any. As far as flavor difference, will I just get a lot more roastiness? How about midnight wheat as an option? http://www.brewingwithbriess.com/Products/Bitterless.htm

I've read through this thread and am still unsure on what to use instead of Carafa II to ensure that this is a dark beer, and not just brown. If I replaced it with debittered black malt, what would that do to the flavor profile? Should I simply buy double the carafa II (if my LHBS has it) and...

I built my hop spider but haven't used it yet. Do I need some kind of weight in the bag?

Yes, but I figure if the next beer is an IIPA or strong stout (not sure about a stout with US-05) it should overpower any left over hops/trub. Plus it's so much less work than harvesting the yeast ;)

While mine is fermenting away I can't help but think this is the perfect beer to afterwards rack another, stronger beer right onto the yeast cake. Any suggestions on what to do this with?

I just placed an order with McMaster Carr. What an amazing website!

I've called a local hardware company but they require me to put in a fairly large order to special order them. I'll try McMaster Carr. What do you mean by SS all thread? I should be able to cut to size.

Can anyone suggest where I might find stainless steel carriage bolts that are 6+ inches in length? I've checked my local Ace Hardware, Home Depot and Lowes. All they have in that length are Zinc.

Here is a partial mash partial boil version of this recipe that i just brewed. Hope it turns out good! Boil Size: 3.50 gal Post Boil Volume: 2.50 gal Top up water: 3 gal Batch Size (fermenter): 5.50 gal Ingredients: ------------ Amt Name 5 lbs 8.0 oz Pale...

Does anyone have a 5 gallon partial mash partial boil for this? I'm working with 3.5 gallon pre boil volume..

I bottled mine today. FG of 1.010. I drank the gravity sample and.. it's not the greatest. The orange wasn't too strong, but the malt and hop flavor was overpowered by bitter and strong alcohol flavor. Perhaps the S-04 didn't like my fermentation temps around 68 and I got some fusel alcohols...

That's too bad. Did you dump because of the floaters, or the taste? I'm going to get an FG reading and bottle mine on thursday. I guess I'll know how it'll turn out then. It smells pretty damn good through the airlock.

Is there a video of the OP's process buried in this thread anywhere?

I've done a 2.5 gallon all grain batch with a full boil in a 5 gallon pot. Pre boil volume is about 3.5 gallons for me. Lifting and moving the pot with 2.5 gallons is no big deal for me.