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Does anyone have opinions or facts on the leaving of headspace in kegs? I personally can't think of one and like to top them right off. However, for whatever reason it just seems natural to leave a wee bit of head-space. What do you guys do, head space or fill to the brim?

Warming everything up would help, I mash over the flame in the kettle.

Nice! Sounds tasty. Ever thought about pushing something like that w beergas. I love it. I'm drinking my imperial stout on nitro. It's all hopped up on Simcoe.

That Lagunitas sucks is pretty good!

Thanks for the link. The suggestion came from a successful brewer friend w equal enthusiasm. This is just the feedback I was looking for!

Thanks Nick, before HBT, there was Papazian...back to the Gospel.

Mid 90's Bells Porter.

I'm very curious myself!

I was told the small amount of roasted malt gets added at the end of the boil.

Hey Ya'll, who uses small amounts of roasted malts in their lighter ales for clarification as I've read many breweries do and as friends have suggested? If so, which and when and if so inclined...why?

Huh, I must have missed this post earlier, thanks. That's one thing haven't done and is my primary concern, cleaning the spear.

That's bad advice, like me he may like to shoot raccoons as a jovial pastime, especially while drinking.

Do not use any course scrubbers on stainless steel!!! Bar keepers friend works is an excellent product to clean and passivate stainless steal.

There are several options like the one you've pictured for Y type connections. It may be nice to have valves like the one pictured, but not necessary. You can get a simple T from Micromatic for $5. And of course priming kegs avoids having to carb and serve at the same time on the same line...

This is always such a hilarious **** talking thread. For now I'll add that the outrageous Bret brewing popularity is not to my liking.

A good chile lager is tasty though.

If your beer is crap, don't blame it on your mash ph. 5.1 has served me and professional brewers I know well for decades.

Can't believe you haven't gotten any replies to this post. Very interesting! People have used hops for digestive and anti-inflamitory purposes as tea forever.

I'd get that mash pH down closer to 5.1

I brew in the cold and it makes direct fire mashing a challenge. I employ a fair bit of crinkly tin foil to insulate my tun and propane.