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I ran into the same problem when I made one for my burner. I ended up cutting them all the same, bolting them together and then forcing the ring to be round ;). The ring has some give so it can be done. It was a pain but it fits really tight now and is very solid! I never liked the idea of...

Oh and I definitely hit my temps right I have a thermopen that I was using. I followed the directions exactly.

Sorry if this has been asked before. How might high altitude effect the additions and temps of this recipe? My water boils arounds 204 because I'm at about 4700-4800ft. I've actually made this syrup before and used it successfully but I had to basically go totally off of color of syrup not...

Considering the deed is done I would definitely consult a carb chart and turn down the psi right away. If its overcarbed you are gonna have to depressurize it by taking it off the gas and pulling the pressure relief valve every now and then until it's back to normal. Overcarbing is never a quick...

Your normal serving psi is 20?? Hahaha you serving champagne from 100ft of hose? Im a set it and forget it guy myself, but I believe if you are gonna rock it around 30 psi for 2-5 minutes is the standard then set it to 11-12(whatever the good ol carb chart says). Some people leave it on 30 psi...

Reading through the whole thread now some great runs were mentioned...El dorado, barbancourt, zacapa. I haven't had zaya yet but I might pick up a bottle of that next.

Ron matusalem gran reserva is probably the best dollar to quality rum I've ever had. Unbelievably smooth. Another great one is MT gay XO but unfortunately I can't get my hands on that one where I live now. I can't get my hands on a lot of good rums sadly. One of the few things I miss about...

I totally agree if I had 8 hour brew days I would hardly be able to brew. I don't know yoopers process but I can tell you what I do to get those same length brew days. Doing 5 gallon all grain and batch sparging I average probably about 4-4.5 hours with cleanup. The trick for me is good...

Haha! I think its funny how different peoples tastes can be. I know most dfh beers Im not a huge fan of but some people absolutely rave about them. Even some of the stone beers or SN that people lose it over I think to myself meeeehh. You're entitled to your opinion but I wouldn't bash them...

Interesting...epic seems to do pretty dang good at the GABF. They make some of my favorite beers. In fact they are opening another brewery in Colorado...I think they are probably sick of Utah laws. I personally think a lot of the Utah breweries are underrated. Squatters beers that they don't...

Got my simcoe for the year, thanks!

No kidding, I was waiting at my computer so I got some but dang! Literally 250-300 pounds of citra went in less than 10 minutes. At a one pound limit that's nuts to me! Same with the Amarillo. Hops direct has blown up! Last year and the year before that I don't remember it being anything like that.

Interested to see your results. I did an amber with all Chinook and it tastes like straight candied tangerines. Very good!

Is it strange to anyone else that you've got people saying they have done tons of batches and never experienced any loss in utilization and then others that say it couldn't have been worse?? Now I can understand people have different setups but come on, we are talking about something with not...

Not having brewed Denny's rye but having brewed a rye pale ale with all Columbus I can tell you it works. Columbus is very resinous and it works very well together with the spice of the rye. Its like pb&j they are different tastes completely but they work so well together ;). Complementary...

Always have the co2 turned on. Basically as a few others have mentioned, you are literally going to set it at 12psi(look at a carb chart for exact figures) and forget about it...don't turn it up, down, or off. You leave it like that till the keg kicks. If you follow that advise you will never...

Having many personal trainer friends including a gym owner, and being a bit of a fitness freak myself I have a few suggestions. If it's lower back pain mostly, the number one cause of that is extremely tight hamstrings and hip flexors and weak glutes. Stretching and foam rolling is key. Also...

I can almost guarantee you kicked up the yeast and you may have had a good bit of trub in there as well. That explains the hazy color and it tasting weird. It doesn't take much sometimes. I'd say let it settle for a day or so, pour out the first pint and then see if you aren't back to great...

We live in a time where if you want to learn how to do or make ANYTHING you can go online, on YouTube and there are thousands and thousands of videos with step by step how tos. ..it is absolutely feasible to start all grain right off the bat. Of course you're not gonna be a pro your first batch...

I did it and had no problem. The key I believe is to do a lot of reading on these forums and really have the process down in your head. Write everything down, have all your equipment setup and hops laid out and take your time on brewday. Don't just wing it...read about every step and go into it...