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My first word of advice is never say FINAL. Even the pros tweak their logos from time to time. ;) In all seriousness, I'm with IP on this. I was loving it UNTIL I scrolled down and saw the bottle caps w/ letters. It disrupts the flow and feel. COPPER ROCK is nicely colored and shaded with depth...

No kegs on the hump. Maybe I have a bigger freezer than I thought. Only thing sitting on the hump is a bucket of damprid. Hm....I'll have to check that out... But if you can swing it malkore, go with the 14cu/ft. You'll fill it pretty quick. With Kegs or other items.

Very nice indeed. All around, but love the lights and the milling station. Keep 'em coming.

I'm a little surprised you can only get 3 kegs in your current freezer. But maybe that's because of your tank. I have the same size and easily fit 4 kegs, but my tank sits outside the freezer.

I haven't done a darn thing with this bad boy since February, but I can take one for the team and pull another small sample. My thoughts on this one is to brew up the base beer again and then blend. I still have a TON of the first version and I'm sorry to say I just can't get into it. I think...

I prefer 640's myself.

psst...check out the OP! There are two links there. ;):drunk:

Also, since no one else has touched on it, 3 weeks is plenty of time to carb a beer so no worries there either. 2 weeks is plenty.

Dry Hop. I think that's important for the style. I use a Cascade/Citra combination for my Flavor/Aroma/Dry Hop combo. Nugget for the bittering. Hop schedule looks something like 60, 30, 15, 10, 5

Congrats, even if you do disrespect the citizens of Cascadia! ;) :mug:

I sent mine in the within a day or two of McKBrew posting this.

It would appear that way...Maybe Lifers will have an even better giveaway to enter...Like a free 1bbl brewing system of something :rockin:;)

I for one rarely see any "activity" with my starters (depending on the yeast). But I think the proof is in the pudding. Is there a layer of white on the bottom?

As IP said above, the base grain is going to provide the enzymes needed for conversion. Specialty grains (the ones the OP mentioned and others) provide color, flavor, body, head retention, etc.

Does gravity work? Well, yes, it does. Is it ideal? Not at all in my opinion. I started w/ no pump and just praying that gravity would do me well. That lasted two batches. What a PITA that was. When I had a CFC, I just used a hose clamp to hold the hose to the tubing. Never had an issue there.

No need to do it at such a high pressure (and that may be a the cause of a problem if you were experiencing one). Do the same, but do it at 30 - 35psi. When I'm doing test batches I use a 2L bottle with a carbonator cap and shake for maybe 15mins and I have a pretty well carbonated beverage in...

I use a FB in my BK. I typically only use whole hops and it does a great job stopping them. I don't worry about cold break and use a plate chiller anyway.

Think about this for a second. You're serving beer at what, 8 - 10psi. Carbed at the same. Soda is much more carbonated then soda is. 3-4times more. That's why the need for the longer, thinner line.

Diacetyl is a byproduct of fermentation. It creates a slippery/slick mouth feel and often a flavor of butter (think buttered popcorn) or butterscotch. It's an undesirable trait in lagers. So you ferment at about 50º (give or take a few degrees). When the beer is about 75% complete to your...

Forget you ever heard the term "secondary fermentation". It's a misnomer. Secondary's are used as clearing vessels and unless you had fruit or other sugars at that time you won't be getting much more fermentation. 8 days is a little quick to be moving to secondary. Not giving the yeast a chance...