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So you think the intertap with a stout spout would work well with a very short line and normal serving pressure around 10-12 psi? I'm not familiar with those so I'm really just having a hard time thinking it would do more than just dribble out at such a low pressure. These normally operate...

I've considered this. I am quite familiar with WLP002, I just find it very clean. I may do a split batch when I can find a means to do so. Right now it would be a bit difficult on my setup. Limited keg availability and space enough in my ferm chamber for only one fermentor.

I couldn't pick up any diacetyl in the 8 nitro cans I enjoyed throughout the month. Then again I have not detected any pronounced diacetyl in any beer I've tried... I think it's one of the best beers I have had in a little my time. -EDIT- best beers I've had in a long time.

I do agree that we homebrewers can tend to overcomplicate malt bills in search of a good complex flavor. I know I am guilty of that at least. I think I'm gonna try this recipe in Colby's Homebrew Bible and see how it turns out. I've got everything on hand for that anyhow. Definitely will ferment...

Precisely what I was trying to say. People have different understandings of the term so I was trying to be blunt. Does that make sense? Lol OP I suggest if you like exercising your noggin to simply concern yourself more with repeatability and consistency between processes and individual...

The need for precision is so overblown on the Homebrew scale. We aren't brewing beer that needs to be scientifically identical batch to batch, nor do we report out numbers for taxing purposes. All one needs to brew beer that is reliably enjoyable is CONSISTENCY. Even if they aren't super...

I thought about the stout faucet. Do you run that on just CO2? I have no desire to mess around with nitro.

Shame it didn't turn out. Better luck next time. Make sure you rinse, rinse, rinse all that bleach out really well!

Hey all, I've been on a kick with true British beer lately and have come to adore real ale served from a cask/beer engine. I've been trying to think of ways to emulate this unique serving process as I feel it yields a much different result. I have a spare FLEX+ fermentor and as some may...

I suppose I agree. I'm a stickler to myself for efficiency, but in the end the difference between beer and good beer would be worth it. Do you have an opinion on mash thickness and it's impact on certain characteristics? I've been trying to perfect my English Bitter lately and have read the they...

So you would say the general figure of 1-1.5g/hr boil-off is "mad boiling," or at least over boiling? I'm also worried about efficiency because I usually am sparging with more water than I mash with and I feel like this contributes to good extraction efficiency.

So if I was shooting for ending kettle volume of 6gal, you would have me boil off less than .5gal? That seems so...strange. But you say you have noticed a perceptible quality increase in your finished beers? Yeah I use fire too...is that really considered old fashioned these days?. Lol. I love...

I was perusing a thread about having consistently produced watery beer and stumbled across a paragraph posted by Martin Brungard regarding how an excessive boil off rate can negatively affect beer quality. "Well here's another myth that will die. Excessive and prolonged boiling CAN AND DOES...

What sort of quality does invert sugar like Lyle's produce in an ale? I've never used it but have considered making my own a few times. I do agree that OSH has a very full mouthfeel. That's something I've struggled to achieve with ~5% beers. Any tips in that regard? I have been afraid to use any...

I've got a recipe here in "Homebrew Recipe Bible by Chris Colby" Betchley's Best Bitter 7.5# Maris 14oz Med Crystal 4oz Biscuit 1.3oz First Gold@60min .33oz Fuggles@5min .33oz Fuggles@0min .5oz Fuggles Dry Hop WY1968/WLP002 68°F How does this look? I've never actually made a recipe from this...

How would you achieve a good balance with malt flavor and hops in a bitter? Think Old Speckled Hen. It's not overly hoppy but has a rich malty flavor. What sort of hop schedule would you follow? I'm thinking: 7.5# Maris Other .75# Victory 1# Med. Crystal (Maybe less?) Maybe some med-light...

More beer has a finish-scale precision hydrometer. That's the one I was referencing. I've been happy with it. It reads up to 1.020 I believe. Very easy to read.

Care to describe your experience? I've been very interested to try this strain, but hesitant because I would have to special order it.

I have the one from more beer.com and am happy with it.

Just because they were new doesn't completely eliminate the possibility, but I agree it is unlikely. My only suggestion is to try to make the best of the situation. Move the soured beer to a secondary vessel with limited headspace like a glass carboy if you can. Let it sit for as long as you...