Search results

Looks just fine to me. There are enough adjuncts in this recipe that stuff is going to float. And it will not always look so nice. :mug:

I have about 20 in a milk crate in the back corner of my brewshop. The dust is sufficiently thick that I think I might chill one or three and see what happens. :drunk:

Obviously a good topic. Not one to close a thread unless absolutely necessary for the good of the sight, I will opt to let this fade on its own. Thre may still be some useful life in this thread. :mug:

Gas leaks will be much more noticeable at higher PSI's. Crank that gas up to around 30 and then check. But disconnect your gas-in connections to the kegs first. Dunk those gas-in connections in a glass of water. Like mentioned, I use soapy water with a spray bottle. I've seen people...

Gotta love the DIY ingenuity of homebrewers. Nicely done.

Gotta love the DIY ingenuity of homebrewers. Nicely done.

In my experience, the mash times have even more impact on the attenuation levels. If I want to finish a mid 50's beer above 1.010, I need to begin sparging at around the 45 minute mark. This is a mash that would have rested at 154-156. For a rich ESB I've gone as high as 160.

Congratulations on a well brewed beer.

Looks amazing. Perfect beer this time of year.

Welcome aboard. It's about time. :p

I've found that ball lock (corny) kegs are much more plentiful. First thing you want to decide (since you already know how many kegs you want to hold) is do you want a top opening chest style freezer (Keezer) or a front openning mini-fridge style kegerator. This decision will depend...

Things are not always as clear cut as they seem. This pub is reopened. Enjoy! :mug:

What he said. :p

I think you're fine. You're using a wooden barrel that has already hosted a beer. The flavore will be more subtle. :tank:

They look good to me. :mug:

I mash my Tits Up IIPA at 158 and only for 45 minutes. High mash temps and shorter rest times will insure more unfermentables and a maltier/sweeter finish. I also use a pound of honey malt in most my Pale Ales. Lends a nice sweetness without an overpowering carmel tone.

A - Don't ever hesitate to get objective feedback on your beer. B - Don't hurry to clear off the mantle for all your medals and trophies. Speaking from experience, a lot of sobering reality has to set in, in the form of lower than expected scores and blunt critique, before you can begin...

If you feel adventurous, coarsely grind up 3/4 cup of Eight O'Clock Vanilla Coffee beans and dump in the primary for a 5 day soak. This is my go-to coffee proter recipe. :mug:

Mutiple discussions merged. :mug:

Meaningful content that is intertwined with personality conflicts will also be deleted.