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The problem isnt the side board ends its the little black trim right below the side board ends. My outter collar oak piece is longer and will cover part of the top of the freezer so i think it will stick outwards slightly. Not sure if a miter cut on the corners will align with that unevenness.

I'm in the middle of my keezer build and have a questin regarding the inner collar. After measuring the outside of the top of the freezer I cut the wood and connected with 90 degree brackets. However, I noticed that after its screwed together it is slightly inside the top lip of the freezer in...

Sat in the primary for 3 weeks...secondary i added coffee and sat for another 3 weeks. I didn't pitch additional yeast....When i first opened a bottle after 3 weeks there was no hiss or anything...after 2 more weeks i did get a hiss when i opened the bottle but was not very carbonated, if at...

how long did it take for bottle carbonation for this brew? I had it sitting at 63ish for a couple weeks before i moved it up to around 69-70 for now another couple weeks. There was a small hiss when i opened a bottle yesterday but little to no carbonation after pouring. Will this take over a...

I kept mine in the primary throughout. I think it was 19 days before bottling. Seemed to taste great. I will sample in a week.

I just cracked one open after 18 days to see if it was carbonated....nothing. Should I expect a longer carbonation time period on this brew?

Would you still drop the temp to 60 degrees after fermentation for 24 hours if you are eventually bottling using priming sugar?

Gravity test after a week...1.074 down to 1.015. Go Conan Go! Taste is really nice. Very close already to Lawson's. No sign of infection from the chiller leak. Just moved fermenter to 70 degree room to help finish up. Will dry hop in a couple days.

Just drank the real deal. Sooo good. The clone I made was pretty good but seemed a little more astringently bitter than the real deal. However, drinking this did remind me of the clone on a lot of other levels. Think I will rebrew this and see if I can get it closer.

That's one clear brew my friend.

I would probably just wait it out an extra week and see what the sample tastes like. If it's extremely Fidel alcohol full and undrinkable then rebrew.

Will update periodically. Currently fermenting at 63-64 with an ambient temp of 61. Blow off is already chugging away about 12 hours after pitching some Conan.

Brew day just ended. All in all prob a bad day. Had a small leak from my wort chiller that just needed to be tightened on the connection. Fixed it but a small leak ran up the copper and a small amount of cold water got in. Infected? Sigh. Everything else was spot on though. FG.1.074. See pics.

I'm brewing this one up this weekend. Will post pics/stats/etc... I have conan going strong right now on the first large 1.5L step up after 2 small steps (200ml, 400ml). Will refrigerate tonight and decant tomorrow for another 1-1.5L step up before pitching. $69 at my local HBS. Yikes!

Don't really think there is much to worry about though. When you siphon just be conscious of what you are pulling through. All sludge should be settled by then.

Cold Crash if you can. That should help settle out the hops. I don't think racking to another vessle is going to net you much. I usually dry hop with muslin bags or paint strainer bags to avoid hop debris.

Mine finished at 1.011. Had about 6 gallons go into the fermenter. Used a 2 stage starter but may have been unnecessary.

I am bottling this weekend. Was thinking about using DME to prime with as opposed to priming sugar. Anyone use DME for priming and can you give me results/preferences/regrets? I think i read somewhere its nice for a stout to use DME.

Here's my glass...About 7 weeks after brew day. Only my 3rd brew and first all-grain. I get an atringent taste with my brews, kinda sweet/tartish taste. Is there a common cure for this? I don't think it's infection as I'm pretty cautious. I use Mr. Malty to pitch appropriate yeast numbers.

Id say it's a good deal for the citra. Goes for about $2.50 an ounce here in PA.