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Hey all. Never kegged before, an I've been researching everything to get set up for it. Obviously I need a kegerator/Keezer. Three questions 1--if I decide to use a chest freezer, has anyone ever experienced problems with defrosting/thawing? If I connect it to a brewing thermostat, technically...

May I ask: it looks like instead of drilling through the freezer, you basically unhinged the lid and build a wooden "extension" then put the lid back, thereby mounting the taps to the wood. Is this correct? If so, genius. Never thought of that to avoid coolant lines in the freezer wall

I very well might be wrong too the more I think about it. I was thinking along the lines that less extra yeast added would mean less yeast activity completed before the high alcohol content did them off, therefore less chance for problems. I dunno. I'm not claiming to be a chemist. Or yeastologist.

Correction to last post "option ONE is better". That was an important word to leave out;-)

As long as you have another alcohol tolerant yeast for this, then yeah use it to bottle condition BUT I would either 1) rehydrated the packet as you mentioned then throw HALF of the slurry in, or 2) reduce the amount of bottling sugar used. Option is better. Throwing in a lot of yeast at...

That's a fantastic name. I love it! Maple...I didn't think of that. I recently had Sam Adam'sMaple Pecan porter and the maple was just right. Ill have to see if I can research in what way they use it to achieve the effect for the "glaze" on the donut. Thanks!

Hey all, I'm planning out my next few all grains batches and one I'd like to include is a glazed donut porter. Doesn't necessarily need to be called that, but you understand the flavor I'm going for. I'd prefer the aroma to be a bit stronger than the taste with the donut flavor, but I do want...

That's good to hear--rather not have the extra headache and chance for infection. Thanks!

I was wondering something...Friday, I'm brewing a Belgian Tripel. I acquired some WL500 Trappist yeast and the primary will be 21 days, and I enjoy the conditioning and mellowing by racking to secondary so it will be in that for another 4-6 weeks, being a big beer. My question: after that amount...