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I used to have the same issue (except for the wife self serving). I upgraded to 10 ft lines and problem solved. I would also use 3/16I.D. tubing, it will slow down the flow rate and serve less foam.

Do you have any local breweries? That's where I get my base grains from, and my specialty I get from BMW, but it is local to me, so no shipping. AustinHomeBrew.com has a good grain selection, and pricing similar to what you are paying already. Spend $100 and shipping is free, or 7.99 flat...

I have some WLP005 on hand. how do you think that would work?

Just tapped this keg. Got really good efficiency on this one. My OG was at 1.064, and fermented down to 1.013. Doesn't taste like a brown at all .... the good news. It actually falls in the style range for an Old Ale, and tastes pretty much just like it. It had a strange taste to it, that I...

I want to make an IPA, but I want it to be malty too. I haven't quite hit a recipe right where I've gotten a good IPA with a really nice malt backbone. I came up with this recipe ... think this will work well? Recipe Specifications -------------------------- Batch Size: 5.00 gal...

I did a tripel a little while back. I planned on using some specialty grains as well, but on advice from the board dropped everything except sugar and my base grain (I used MO). I used Wyeast3787, and that was a great yeast. I would change two things about my recipe. I came in at 27 IBU's, I...

148 is fine for conversion. If you really want to try and dry it out even more, mash for 90 minutes.

I had a similar idea. My recipe is different, but I am also using WLP029. My recipe is : 4.50 lb Munich Malt (9.0 SRM) Grain 41.85 % 4.25 lb Vienna Malt (3.5 SRM) Grain 39.52 % 1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.31 % 0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.65 % 0.25 lb...

I used it only once. I have always had somewhat hazy beer. I decided to use gelatin in a pale ale, and it was crystal clear. I don't think it affected body or head retention at all. It's worth a shot. If it doesn't work for you, your only out like a dollar.

I top crop WLP001. Works fine for me. I think it is easier than washing yeast. I could crop WLP001 and fill up almost half a quart with a thick slurry. I was on my 7th batch or so when I got lazy, didn't do it, so had to go buy a new vial. I think you can top crop just about any yeast, but...

Gave this a test run last night. I turned the headstock 180. Put a small workbench there. When I put the bucket on that bench, it was about 1 inch too low, I put a few scrap pine boards underneath the bucket ... perfect. Put my MT2 drill chuck in the lathe spindle, and cranked her up. Works...

Definitely clean and sanitize. You really don't want to ruin any beer ... especially a triple. If you are repitching on the yeast cake, that is one thing, but it sounds like you are not ... so you will also have 2 strains of yeast in there, which could be strange too ... let alone the chance...

OK, I brewed this on Friday night. Right now it is sitting in the primary still slowly bubbling away. Had it at 61-62 degrees, let it rise up some last night .... sitting at about 67 right now. Took a gravity ready, right at about 1.020 - 1.019 ... right now it tastes awesome ... still a...

The cordless drill is strong enough, just doesn't have enough juice to go through all of it. And my corded just isn't strong enough ... that just baffles me. The lathe has more than enough torque. It's got a 1.5 hp motor. I've turned green (wet) black walnut bowls on it, 16 inches in...

I have a corona style mill. I made the milling station in a bucket. My issue is that my cordless drill doesn't quite have enough juice to grind all the grains. Usually gives up on me with a pound or two left (this is using both batteries). I have an old corded black and decker drill, but...

I could be wrong, but I am thinking that he is getting a rough pour, and a rocky head. When it settles there are "clumps" of head left floating on top ...... am I close?

Well, I am hoping for something a bit sweet, but not overly so. Maybe I will mash a little lower, 152 or so. That should dry it out a bit more. I am looking for an fg around 1.012. I have been having attenuation like crazy lately, no matter what yeast I use. So I figure I am using a kolsh...

OK, cutting way back on the crystal, and changing the base malts some. This is what I came up with: Not sure what the munich vs vienna ratio should be. Appreciate any guidance on that as well. 4.50 lb Munich Malt (9.0 SRM) Grain 41.85 % 4.25 lb...

So if they are essentially the same thing, should I just use it as I listed, or should I cut one of them out? The ingredients I have now, I only have a half pound of those two combined. If I cut one, only 4 oz. I am concerned that may not be enough.

I don't disagree with you at all. In fact I was very hesitant to do this for essentially the same reason ... but my curiosity got the better of me, and I want to give it a try. Didn't have the time to come up with a nifty name for it .... yet.