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Yep.

But you use a gas grill, so your opinion can't possibly be taken seriously.;) Seriously though, I secondary all my batches except hefes, but that looks damn good for primary only.

I'd wait until you have less than 1 bubble per min. Ideally, you'd want your gravity to be stable over 3 days, regardless of what it is. Your still fermenting pretty actively at this point with bubbles every 12-15. Give it more time before doing anything.

Um, either I'm not getting it or it's total BS. The amount of time and effort it would take to "pour" dry ice powder into a cylinder, why not spend the $17 for a real liquid refill? Is this guy taking the valve off of the tank to pour in the powder? That pesky valve and the 90 degree turn the...

Yep, as you're already noticing, warm flat beer has flavor. Cold, flat beer is going to be thin. Cold, carbonated beer...:cross:

I believe that I read somewhere here that someone used, or was recommended to use plain instant oates in a pinch for an oatmeal stout. I could be wrong, but that's what stuck in my head.

Just long enough for it to carb up. Then commence to drinkin'. If you're going to cold crash the secondary, you'll be racking it cold into the keg. IF you really want to enjoy your brew sooner, crank the regulator up to 30psi and hold that on the keg for about 24 hours. After 24 hours, reduce...

Short answers, yes and yes. There's still plenty of yeast transferred to keep doing it's job.

Maybe I'm imaptient, but the beauty of kegging over bottling is not having to wait weeks to drink the fruits of your labor, IMO. My process is simple. Rack from my secondary (at ferm temps) into the keg. Put the keg into the fridge. Hook up the gas at 5 psi or so and purge the keg for a few...

Agree with above. It just looks like wonderful beer in a carboy.

Somehow you typed the exact words that were in my head when I read the first post.:drunk:

+5 iipa = 27,401

A muck bucket will hold a half barrel. At least they did waaaayyyy back in college.

Fairly new to the site and just saw this thread, but I'll contribute 55 gal so far this year. I'd love to put the names to them all, but my notes are at home and I'm at work. I'll update as I brew now instead of dropping this large volume at once. 26,938 +my 55 =26993

I know it's been discussed here before, but I've had pretty good aroma from just putting the hops in a hop bag and dropping it into the keg. Even if the keg its for a little bit in the fridge, the aroma never diminishes. This method has become my favorite for dry hopping. To hopefully deter any...

I thought the commercial was pretty funny. I've not had any negative reaction from anyone except my girlfriend when I took the lid off the bucket on her Hefe. After racking it to the keg, carbing and letting her take a drink, she changed her mind. The krausen still grosses her out, but she'll...

WB-06 should DEFINITELY give you the banana and clove esters. I've done a handful of Hefe's with it and had outstanding flavors, but none were of licorice. I would have dumped 5 gallons if I tasted licorice (I hate locorice lol). What were your ferm temps and time?

I've had great results with just using 1.5 tsp of dissolved polyclar (in water) per 5gal batch. I dump it right in the secondary when racking. It's solved any chill haze or just plain cloudy issues that I've ever had.

Yeah, pretty much. I'm from Wheeling,WV. Less than an hour from Downtown Burgh, depending on the parkway west traffic.lol

It's not pretty, but it will pour cold beer. Maybe someday I'll make it prettier. I can juuuust fit 4 corneys and the 10lb tank. Freebie ferm chamber with an ebay DIY temp controller from a thread here. Lastly, the bar with a nice little brew kitchen in it.