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Yup. Do your best on keeping the level of the brown high and the length of the tube short, it will work.

Yup, plus three. I PM myself, but I only stock pale LME and sometimes if I am doing something really light colored I'll go with the Xtra Lite DME. You'll probably start steeping just a half pound of Crystal 40 or so, the rest extract 9we've all been there). At this point my (indoor stove...

What happens when you hit the tap? Does beer flow and the CO2 tank start rattling? Four days is pretty early for force carbing at 11-12psi in my limited experience. usually the folks that force carb start at like 30psi for the first day and then ~20psi on day two, and then drop to servign...

Could do I guess. I have enough kegs in rotation that I natural carb on sugar just because I can. When I tap a new one I run the crud out, usually less than a pint, and then pour an actual pint to sample. If I get one overcarbed I am going to give this a try. Shaking and venting will...

You could turn it upside down, but you would have to turn it back over to vent it. Plus if you natural carbed on sugar you would have all that yeast and crud back up in the beer. Nice going fastricky.

The concept is the "HBU" aka Home Brewing Unit for hops measurements. The first one in the recipe you linked is 1.5ozs of EKG (4.5%). One ounce of 4.5% hops has 4.5 HBUs in it. If you had a 2.25% hop, like maybe some Saaz, you would need two ounces (2*2.25) to get 4.5HBUs in the kettle...

If I was living on a boat I would use dry all the time and not worry about it. This week in Fairbanks, Alaska there is zero Wyeast 1056, zero WPL001 and zero Safale 05. There is no American Ale yeast in town this week. None. I am already ranching 1098-Brit Ale, 1056/Chico is the other...

Pasteurized is OK, what you want is apple juice with no yeast killing preservatives in it. I am pretty sure Wyeast says the cider yeast needs some nutrient. You might drop in a quarter teaspoon of yeast nutrient if there seems to be some trouble. If your friend doesn't like it just leave...

the other way around I really like. I am prone to using heaps of nobles for my early additions and then just a relative pinch of high alpha USA C for the late adds. Commercial exemplar is Firestone-Walker Pale Ale. I love that stuff. Reversing that will probably be something that some...

Maple is, unfortuantely, a bit of a waste. You can spend the dough on it, but it wil ferment away to WTF in a porter. Pumpkin is a puzzle. You can certainly get fermentable sugars out of it. If you want "pumpkin flavor" the general concensus is to use a 1/4to 1/2 tsp off allspice of...

In my dinky little PM system once I was hooked on FWH I went straight to throwing the hops in the mash tun. For anything reasonably hoppy from an APA on up the IBU scale I just throw in all my (60) as "FWH" in the mash tun during the acid rest, uisually about an hour before I start heating...

You can ferment in cornies, and carbonate in cornies, and transfer corny to corny under pressure. As you correctly sumrised, the tubing and so on is sensitive to crud. With whirfloc tabs and strained hops I do OK; but I still have to do a really good whirlpool and siphon carefully...

I have another variation going. Instead of water this time (I am up to quadruple batches) I used my last runnings out of the mash tun for the liquid in the soaker ball. I mashed out at 155F, so there should be a little enzyme activity still going on. I am going to split this shortly, half...

I'll have to try that, sounds great.

A good selection of Pale Ales is any cook's good friend. If you have three Pales in stock (one German hops, one English hops and one American hops) you got at least one beer to serve with anything. I'll be over in about 30 minutes for leftovers...

When I was travelling full time I switched to store bought RO just to remove a variable. It's a few bones, every batch, but I too had to dump a couple batches once upon a time. I still hate it, so I guess I am not over it; butit doen's hurt so much anymore. get soem gypsum at the LHBS, some...

I will say cleaning a corny uses a fair amount of water. But if your process is good you could conceivably ferment in the first one, rack to secondary onto priming sugar and then rack under pressure to a third serving keg. If you got room for three cornies and US$100 for a spunding valve you...

Yah, I primary, secondary and serve out of Cornies now. They cost a little more up front (in the US) than the other options, but no flexing issues. I am not going back to plastic or glass anytime soon. Rather lengthy post I pasted into my sig. You may want to run four gallon batches during...

Wow. From the two soaker ball pale ale batch above I left one soaker ball out at room temp until it got stringy and I got a seriously sour batch of bread out of it. I took it in to work and it evaporated. Right now I have the second soaker ball proofing. This one stayed in the fridge...

I guess I'll have to try toasting the oak cubes, what I think would taste good and what I got were two different things entirely.