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Pressure is pressure. I don't think the beer could carbonate to a higher level than set at the reguator regardless of the source.

If you're using refrigerant tubing, it doesn’t cut too well with a tubing cutter. Just use a dremel or fine toothed blade to cut the tubing and then dress it square. Keep your flame blue, it is hottest at the inner lighter blue tip. The solder is drawn by the heat.

I brew one ESB with a little corn. When it was young I could taste corn. When it was fully conditioned it just left a sweetness. I do not like sweet.

I brew all grain, average ABV 5.5 and it comes in at about @.19 per 12 oz. I know I spent $400.00 or so on AG equipment and that is not included in the .19 I think my first three brews were kit and they were $.50 - .60 per bottle. There is a steep learning curve but each batch amortizes my...

Maris Otter, Golden Promise from Thomas Fawcett by way of North Country Malts. These floor malted grains have a flavor that can hold up in a hoppy APA.

This recipe came from a conversation with an SN brewer, purportedly. Sierra Nevada PA from SN A ProMash Recipe Report BJCP Style and Style Guidelines ------------------------------- 10-A American Ale, American Pale Ale Min OG: 1.045 Max OG: 1.060 Min IBU: 30 Max IBU...

jcarson, would you please post your mirror pond recipie? As to copper, mininmum daily requirements are 2 mg, and there have been many posts concerning this. Metallurgists state there is no problem. I built a copper boil kettle to speed things along and I taste no difference from my stainless...

12 oz Warstiener bottles will not cap correctly. I tried a couple and will not use them. The 19 0z Warstieners cap just fine.

I would keep it in the secondary for another 7 days, Then cold condition at about 38-40 for 3 weeks. It should clear very well and atttenuate in the high70%. I usually leave my in the primary for at laest two weeks. and then rack to the keg. Jamil says to let the yeast do it's thing in the primary.

I too am reading Ray Daniels and Randy Mosher, along with listening to Jamil. A good porter is hard to beat and many folks out west tell of a fantastic porter by Deschutes called Black Butte porter. A clone recipe appeared if BYO a while back and I thought the grain bill interesting. I have 12...

I'm no expert at lagers but I've read that you ferment at 50F and then lager at 38F. What was your FG? Maybe this beer was not done fermenting. That would cause sweetness as the sugars in the wort were not fully converted. Just a guess.

Here's mine with my homeade all copper kettle. The top kettle is my mash tun and it tips to dump. I use a HERMS setup for mash temp control. I usually do 11 gal. batches.http://img207.imageshack.us/img207/2643/0719060914aj3.jpg

I like hops. I like malt. I was at the Rehoboth Pub 2 weeks ago. I thought their beers were unbalanced with little or no malt background. Maybe my tastes are not fully developed but my favorite beers have layers of flavors. I will say it was worth it when my brother in-law kept pounding down the...

I have been brewing AG for 4 months, so I am no expert, but I read everything I can find on brewing. Many award winning brewers do not use a secondary. The breakdown of the dead yeast cells is often mentioned as the contributing factor to off flavors but that takes a long time. Most often these...

For cold storage the usual is about R30-34, freezer is in the R-38-48 range. I wouldn’t build the sub floor. I would spend that money on the Rs under the ply and then use EDPM (rubber roofing) for the floor surface and turn it up the walls 3” or so. Lowes and I think HD now sells...

What about the floor? Cold decends. I've erected a few cold storage buildings and done several walk-in coolers and freezers. When built there is always blue DOW under the slab. Blue DOW is great in that it will not absorb moisture (closed cell) and it will support plenty of weight. You could lay...

Use more grain or LME or DME depending on your brewing method. 1 lbs of grain will boost 6 points, 1 of LME 7 and 1 of DME 9.

You get 8 points per pound according to Pro Mash so your SG will be 1058 minus 1012 = 46x .131= 6.02 alcohol by volume. You'll be lucky to get to 1012 but even at 1016 you'll still have 5.44 which makes a nice beverage.

What was your OG?

Mine is going at 30 bbls per minute after 24 days and shows no sign of slowing down.