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Vienna would be a good addition. Lend a little more malt backbone to this recipe.

I added a half cup of coarsely ground Eight O'Clock Vanilla Bean Coffee...into the secondary for 5 days, then added another 1/4 cup of the same for two more days. It was SPECTACULAR!!

Not here...

No threat of any off-topic banter being deleted here. I think...

If you allowed full fermentation (Static gravity readings for 3 or more days)… If you used good sanitation throughout the fermentation and bottling process… If you used the proper amount of priming agent and the agent was thoroughly mixed with your beer… The likelihood...

You don't possess the special X-Ray glasses. :)

Regarless of the color, it should be clear. Judging the clarity of a 5-gallon carboy however is difficult. The answer to your question, lies in the additional sediment that has accumulated after you introduced the gelatin. Untill the beer has been chilled, given time to condition and clear...

Sweet!!! :rockin:

Cold conditioning begins a whole new phase of maturing a beer. While sitting in a fermenter at room temperature for three weeks will provide the yeast a viable environment with which to fully ferment and clean up after themselves, it is that 37 degree chill phase that will cause that yeast to...

Welcome. Don't be stingy with your answers or your questions. :mug:

Mine are 3/8ths inch. My five gallon setup used a 25' length, when I went to ten gallon batches I needed to double that lenth. These days, for just a little more money than raw materials, immersion chillers are readily available and ready to go like this one...

Now that you've paid, you'll be able to see the invisible text that contains the REAL valuable information. ;)

If indeed it is excess chlorine causing your off flavors, the simplest route would be to fill your liquor tank with tap water and let it sit at least 24 hours, uncovered for the chlorine to evaporate. (Think - prepping an aquarium for fish) :p

Let it age and mature a little. Once the yeast have completely cleared out and the carbonation takes hold, the beer will take on a fuller flavor.

Ummm. You tell me...

Your beer is just fine. No airlock activity means nothing. Most likely it's simply too soon. It could be that the fermentaion will kick off slower if you're fermenting at cooler temps (sub 65 degrees). Several hundred batches using every yeast under the sun, I've never had to repitch yeast...

I can smell it from here. :mug:

The salt took over the pepper on my head a long time ago. Turns out...chics dig grey.

5#'rs will go pretty quick. Next time you want to pressure test a keg. Fill it up with water leaving only two inches of headspace. Then pressurize. This will use a fraction of what you used trying to pressuring the keg with 100% gas rather than 98% liquid and 2% gas.

I've never pre-purged a keg with CO2 prior to filling. I use 20# tanks and they get me through most of a year with an aggressive brewing schedule. There's really no need to leave that beer at 8# for 3 weeks. My typical routine is rack to a keg. Keg goes into the chiller. Purge the headspace. Set...