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Not to interupt, but this was the closest thread to my question, without starting my own....i brewed a Rye Amber and over shot my OG (was looking for 1.058, it was 1.074....used malted rye instead of the flaked that the recipe called for, but didnt reverse compensate, oh well lol) my question...

Haha this is true! *cheers*

......that should read "time-stamp"

Is anyone elses time-syamp way off? Is there a way to fix that?

Excellent!!!! Exactly what i was looking for! Thank you very much! Now just have to be patient for the next wave haha. :cheers:

Hey all, never done a group buy before, but im very interested....i live in the NW suburbs, is there a posted site with rules or how to be notified when the next round will be, ive missed the last two :0/

Just an update.......i brewed with only using bottled spring water (Crystal Glacier, it was on sale 10 1gal bottles for $10), i didnt use the 5.2 stablizer...everything went as planned, fermented for 9 days (my gravity held solid) secondary for about 10, kegged, carbed, and it was a big hit...

I have a couple of 6gal glass carboys in great condition, no chips or cracks at all, a bunch of 5gal food grade buckets with lids (no holes drilled in lids or buckets), a plate filter kit with hoses and liquid ball lock QD's brand new, never used, with new filters (not sure on what micron they...

Anyone near the Chicago NW suburbs looking to trade or sell their 5gal original ball lock kegs? If wanting to trade, what are you looking for?

Where are you located?

Expensive only hurts one time! I went the cheap route on a few things and then ended up going back for the expensive ones in the end......if you're short on cash at the time, save up for the equipment you want, dont just get what you can afford at that moment

If i could piggy back a question here, i havent kegged a beer and carb'd just yet, always have bottled and "naturally" carb'd.......before kegging and carbing, is there any type of filter to remove the yeast that had remained from a secondary? Or do you just let it stay in the beer...because i...

Thanks everybody, im brewing a stout and want it to be ready for drinking around xmas time, so im most likely going to just keg it with about 30psi on it and the a few weeks before hand, throw it in a keezer that hasnt been built just yet lol to fully carb before drinking. Ive never aged a beer...

Just a quick question for anyone thats done this.....if im going to age a beer in a corny keg for 6months or more, is it best to keep it carbing the whole time? Or just purge the O2 out initially, then force carb the last couple of weeks? Should it stay in a kegerator the whole time or is the...

Awesome!!! Thanks for all the info everybody, i think im gonna skip the 5.2 and see if changing to spring water solves the issues im having....then go from there.... Also found out that about 1/2 of my tap water is basically well water....im going to pick up some test strips tomorrow to test...

So heres a quick break down of my brewing history......started home brewing about 6yrs ago, brewed several partial mash/extract beers successfuly, and have brewed a few AG beers successfuly....have recently moved brewing locations to a new area....different water source, but dont know the ph...

One thing that i've found to work for large hop amounts is to use the 5gal strainer but when the wort is leaving the kettle (i use a coiled brass wort chiller, not a plate or counter flow), i skip using the hop spider for large hop recipes, so i sanitize the strainer bag, place it in the bucket...