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Brewing it right now...thanks for the suggestions gents.

I have some friends coming in from out of state around Christmas, would like to have a stout on tap for when we get together. Just not sure what I want to brew, as I've never brewed a proper stout before. Looking for an extract recipe (+ steeping grains as necessary, doesn't need to be all...

I've been brewing for around 3 years now and have ALWAYS used the exact same methods to clean and sanitize...never a problem before. If there was anything left in the keg before racking, it would be star san...like I said earlier there was some still in the beer line and presumably the dip tube...

Considering I tried it about 30 seconds after kegging, I don't see how that's possible.

I've tried a dozen different glasses, even went straight from the tap. I even used a thief and took some right off the top and it was the same. Primary was only 10 days...so it can't be the yeast giving off nasties.

Got a bit of a problem here...made my first beer in almost 6 months a bit ago, and everything was right on track until I kegged it...the story: Made a simple ale with 6lb pale liquid, 2oz Sorachi (leaf), 1oz bitter orange. First time doing a full boil, it went pretty well despite ending up...

This isn't the first time I've done this recipe so I'm familiar with the amount of orange flavor/aroma I should be getting. I'm curious to see how boiling the peel separately will effect the outcome...considering it was boiled (almost steeped, really) in only 3 or so cups of water I'm wondering...

Long story short I brewed today, first time in a LONG time...and forgot to toss in the orange peel during the boil. Had it completely cooled before realizing it. While I could let it go as is, I think the orange will really help out this beer. Right now it's in the fermenter, just pitched the...

My version seemed to be a hit. Emptied the keg in one day between two small parties. Even the BMC guys were into it. Pleasant orange/citrus aroma, just a hint of orange flavor. I think it mates well with the Sorachi hops. Everybody was saying it sorta tastes like Oberon. Next time around...

Brewed this last weekend. Changed it up a bit and added 1oz or bitter orange peel in the last 5 min. Fermenting right now, I expect it to be done by Saturday, will keg then and should have drinkable beer by next Saturday...or at least I hope so, because it's being served at the UofM/MSU game...

OK, I search a bit on this, and found some good info...but was still left confused with how I should handle my project...hopefully you guys who have done this can give me some help. For whatever reason I need this spoon fed to me...I'm just not comprehending all the parts and such that I'll...

Having experienced 'unintended accleration' in a Camaro with big block chevy in it, it's not THAT hard to figure out to put it in neutral...and interestingly enough it WAS the floor mat that did it. I can't see too many Toyota products reaching blazing speeds too quickly...not any quicker...

I usually use some Irish Moss and try and get it cool real quick which puts all the sediment like hops down into the bottom of the kettle. No real need to filter then. Don't really need to do it anyways, however I like to keep it out of my fermenter if possible. I do also use a steel mesh...

I put in 'a little bit' at the beginning and 'the rest' at 10 minutes. Those are my super scientific measurements. Works so far :rolleyes:

Cool, thanks. ETA - Just to be clear, the regulator that will attach direct to the tank will have had the high pressure gauge removed, and the other regulator will then screw into there? When setting the pressure will the unit connected to the tank be controlling everything or the other...

Question regarding my keezer setup...I did some searching and it seems you can use two primary regulators instead of a primary and secondary, but I couldn't find much on how exactly to hook it up and any drawbacks (besides cost) that come with such a setup. Basically I have two double gauge...

Link didn't work but I found it manually on the newegg site: h**p://www.newegg.com/Product/Product.aspx?Item=N82E16896843065 (replace ** with 'tt' at begining of link) Looks like they have a few other options for copper tube as well. ETA - My link was screwing up too...

Thinking about trying the extract version posted on page three. But 4 pounds carapils? Gotta be a mistake...plus I think another one pound of caramel? Only one other person addressed the issue, is it REALLY coming out good with 4 pounds of carapils, or am I right in thinking 0.5-1.0 pounds...

I left the airlock on and it sucked some of it back in...not a big deal I always use starsan. Guess I'll just be a little careful when taking it out. It's good to hear the trub will really be compacted down there, I have a thing about getting every last drop of good beer out of the carboy...

A good friend of mine is a very good chef and I'd try and get him on board if/when I do this. But like I said, this is many years down the road - I'm just thinking out loud and planning for the future. I always wanted to be a recording engineer (music) until I found out there's about zero job...