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Is there really a risk of damaging your false bottom by flipping upside down slowly? I take my mash tun out to the chickens and flip it over into a trough. I have a cooler and think that there is probably more risk of scratching the mash tun than hurting the false bottom. I use silicone...

Czech Pils and a Special Lager starring Hallertau Blanc and Glacier hops. Also kegging an all-Galaxy hop-a-lager, a Marzen, a Cali Steam beer, and a Kolsch. Busy-a$$ day.

I am definitely interested in hearing how this goes. For me, this hop seems way too intense for a delicate beer like a Kolsch. Good luck! :mug:

Drinking a homebrewed French Saison, eating some oatmeal squares, and about to eat some moose tracks ice cream straight from the carton. Gotta carb-load for the brew session tomorrow.

I would recommend setting at your desired ferm temp, or at most 1-2F below. I do not think there is any way you will have temperature differentials of more than a degree throughout the carboy. You are essentially making your ferm temp in the mid 50s. I recommend taping to the carboy rather...

I wouldn't bother adding DME at this point since fermentation is likely pretty far along. Next time grab a sample of the wort before you fire up the burner, cool it, and see what your gravity is pre-boil. Compare to what you expected pre-boil and add any DME at ~10 minutes left in the boil...

I used it at a 1:1 ratio with Nelson Sauvin. The beer had a very heavy garlic flavor and aroma which I attributed to the Exp Pinefruit. I don't have the quantities I used on hand, but it was a very heavily hopped IPA, dry hop was probably in the 2+ oz of each. I don't plan to use it as a dry...

+1 on Dunedin. Cool little joint and there's a fresh fish/seafood market next door, so you can grab some brews and food for lunch, then run over for some fresh seafood to make for dinner. Looking forward to heading down there in the fall.

Update: Both yeasts kicked out some sulfur, but one had a more distinct smell that I remembered from growing 2278 for a Pilsener a while back. I then turned the stir plate off once the starter was fermented out and observed for settling rate. The one I suspected to be 2278 also settled more...

If you want to make an Irish Red, it shouldn't be too hard to make a recipe. If you want to make your own unique beer that is amber/red with American hops, just make a recipe that hits the right SRM range and have fun. It's really as easy as it sounds.

There is an American Amber Ale and then an Irish Red Ale, which are different styles. American Amber and American Red are sometimes interchanged. For American Ambers/Reds, they can range anywhere between malty to hoppy to both, and they can be crafted pretty much however you want them to be...

Anyone familiar with both of these strains? I setup a couple similarly sized starters last night while watching the game and moved them to the stir plate without properly labeling first. D'oh! My thoughts are 2278 is supposedly a higher flocculating strain, and from my experience kicks a bit...

Simcoe-Lemon Drop Pale Ale/Slop Pale

This seems like it may be lacking a bit of bitterness (maybe 10-20 add'l IBUs) to compliment the malt sweetness associated with a mid-150s mash and the perceived sweetness of the fruit-forward hops. But if you have enjoyed similar recipes, looks good to me. Check back in once you have it...

https://www.youtube.com/watch?v=dCl-62bPpZ0

I wonder if you could somehow attach an oxygen absorber to the keg lid after you fill partially. They are pretty cheap. I have a ton of them for tossing in grain buckets and hop bags.

Good catch. Will revise. Edit: And I haven't even started drinking.

It's a bit misleading to compare it to two liquids mixing. The liquids are at the same pressure, and there is a lesser density difference: CO2 is 1.5 times as dense as air, whereas tea is probably under 1.1 times as dense as water, unless you like super sugary tea. OK, worked through this...

I seal the keg, then leave the relief valve open and inject CO2 through the out-post and dip tube, so the CO2 should displace most of the air from bottom to top inside the keg. I guess I don't really see the necessity in filling completely with liquid then purging it to rid most of the air in...

Can you tell any flavor differences between bottles you fill and your keg pours?