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https://www.homebrewtalk.com/f35/fellow-homebrewers-meet-my-new-beer-engine-10529/#post98943 http://homebrewacademy.com/polypins-cask-ale

you have 2-3 days, 3 is pushing it. You can use an aspirator to prolong the life of the cask. http://www.northernbrewer.com/shop/aspirator-valve.html Getting into cask beer is expensive, I dont think you are going to find a much better deal

Ahh Snap!

disregard my posts, I was not accounting for your DME

Was the recipe for a 3 gal batch? With that malt bill I get a eff og 61% with a gravity of 1.063 in a 3 gal batch

hmmm, seems 1.078 is high for that amount of grain in a 5 gal batch.

You got to have something like this in Texas

Check out this thread: https://www.homebrewtalk.com/f51/show-me-your-diy-fermentation-chamber-147790/index2.html Size of the minifridge will dictate how large the chamber can be, how small is the fridge?

Looks proper, also I would not call that a substantial amount of krausen. You pitched yeast a little warm, this is usually not affiliated with infection, you may get some off flavors from the yeast that are not associated with an IPA, think Belgian flavors.

Don’t be worried if you have added too much sparge water, stop sparging when you reach the volume you were shooting for, also if your sparge volume yields a lesser volume than you were shooting for and you feel the sparge was sufficient do not hesitate to add water to your boil kettle to...

WOW! very unfortunate. good comment from BrewDog, thanks for sharing

I think to follow the rule, you would carbonate with fresh wort

Just go with it and learn from your mistake, remember your hydrometer reading in the future

where are you getting your extract? Is it liquid or dry?

http://www.wyeastlab.com/com-yeast-harvest.cfm Anybody have any thoughts on Wyeast's suggestion for harvesting yeast from a conical. I basically do it at my fermentation temperature. Cheers,

that is a good point, more beer for all! but I still perfer unfiltered beer CHEERS

I believe you are missing my point, but, that may be my fault, as it was earlier.

I agree with all of your posts, I know of many breweries that use a centrifuge and the beer is awesome. Maybe my original point was not portrayed clearly or I was too zealous. I wish clarity of beer was not so valued by the average consumer. I understand the economics behind a centrifuge. To...

Beard net?? Works in the restaurants for sanitary reasons, but it sounds like you are dealing with safety issues

I am not sure how you came to that conclusion; my original statement was condoning suspended yeast. Additionally I do not know what filtering methods BMC employs. What I do know is that the application of centrifuging is growing in American Craft Breweries