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OK, I am at a crossroads with my Kölsch that I brewed for competition. It has been hanging out in the lagering fridge for 11 days now @ about 36 degrees. I slowly stepped it down 5 degrees/day from a starting temp around 62. I used Irish Moss in the boil. The beer at this point looks very hazy...

Wow! I am soooooooo glad I read this forum! I have been comparing prices and such for tower keezer conversion kits and cornys etc. I certainly will not ever order from this guy. I despise people that do things half-azzed! And this guy is CHARGING FOR IT! I agree with the poster who said to...

I dont see why not. You can always start the containers inside your house, then move them outside. Just as long as you aren't using half whiskey barrels as planters.

That is totally normal. Just give it at least 7-10 days in the primary fermenter. Then if you have a secondary, rack into it very carefully and let it sit for 2 more weeks. Your beer will clear. It just takes time and patience - trust us. :mug:

Yeah, I am not a fan of smoked porters. Just not the same as a good Rauchbier. I have had the Alaskan and I think a Rogue??? Can't remember...

Way cool Homercidal, let me know what you decide to do. Rauchbier is NOT for everyone, but it surely has its place in the Circle of Beer! :mug:

Can you do this with a beer you are lagering as well? Or does it only work with ales?

So after reading these "rave reviews" of gelatin, may I ask where you get this stuff? I mean, is it brewing specific or do you buy plain ol' knox gelatin at the grocery store next to the JELLO display? How do you use the stuff? When do you use it (i.e. secondary, bottles?)

Send it to me Homercidal! I will be more than happy to brew it up and send you some "live yeast culture samples"!

I have never bought from them before, but am considering it now! One question though... they list a range of AA% on their hops. When you actually get the hops, do they have a specific AA% on the package? Anyone who orders from them, please fill me in.

I think you are right about that. The thermometer that I left in the MLT is VERY slow coming up to temp (but drops really fast), and I was in a hurry because I didn't want to let steam/heat out of my MLT. An extra min wouldn't have hurt if it meant I wasn't scorching my grains for an hour and a...

So I kind of had a bad feeling when I started making the starter for my IPA on Friday. Brewing Saturday was very spastic to say the least, and I am pretty sure there were gremlins in my equipment. My digital probe thermometer went wacky, and did not match up with my other two thermometers...

I know Full Sail does. But like I said... I can't imagine what the benefit would be.:confused:

This brings up a related question. The pro brewers that DO have a seperate Lauter Tun... what is the purpose of moving the mash to a different vessel? I mean, do they somehow get more efficiency by transporting all that liquid and grain material into another container? It seems like they are...

I just did a SNPA clone, and it still has 1 more week to carb... I AM SOOOOOOO IMPATIENT!!!!! ME WANNA DRINKY DRINKY NOW!!!!!!!

Take a look at these. I think you could make something yourself with more than one shelf, but this could spark some ideas. The Man Cave Outlet Store

Very cool man! I like the chair rail idea a lot! One suggestion... I would put up some sort of shelving (maybe with glass behind) to store your liquor bottles and glassware. That way it leaves the bar top open and clean looking. But hey, these things are always never ending projects.

I have heard of people storing grains in them. But do not know about brewing in it.

HA! I thought this was a fake post! That is friggin awesome! Glad I don't have him on my fantasy team!

Hey man, thanks for your service and stay sharp! Just keep looking forward to coming back home safe and back to brewing good beer.