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For the Dupont strain, I pitch at 75. Bump it to 78 within 24 hrs, bump to 80 at 48 hrs, bump to 83 at about 4 days. I let it sit at about 83 until end of week 1, then bump it to 86 for week 2, them crank it to 88-90 for week 3. I don't take any readings until the end of week 3. I've never had...

I almost always dry hop in a keg with whole leaf. So that's what I would do. If you fill the keg with CO2 you should have very minimal oxygen pickup. And you are going to have to transfer it to keg anyway so that shouldn't really be an issue. Sounds like you may have already dry hopped. I...

I would just mash at a higher temperature. I don't think you'll get very close to the beer if you don't use a Saison yeast. You can make a good beer without a Saison yeast, don't get me wrong, but it will be different than Tank 7. Also I have a hard time believing the FG given. Especially for...

I wouldn't worry about doing a secondary (almost ever), especially on your first beer. Just let it sit for a couple weeks and check the gravity to see if it is done. For a hoppy stout I'd say anywhere under 1.017 and you can consider it good for your first brew.

Wouldn't it have been cheaper to just buy another carboy? In any case you are going to run into some issues if you only primary ferment for a couple days and then transfer to the keg. At minimum you'll need to have it primary for 5 days if it's a quick ESB or something. Generally you should...

Yeah you can just cold crash it when it hits your desired gravity. You could also mash at a higher temperature to leave more unfermentable dextrins in the wort. Or you could boost the amount of unfermentable grains in the recipe, carapils or other crystal malts.

This is how I clean my kegs, except I use starsan. I just push it all out through the tap and then store the sanitized keg until I'm ready. I've never used BTF so I'm not sure on that. It might stain the lines and make them look funny. I just usaually hook up another beer to the line after a day...

Those are all very nice pots, all of them will boil wort just fine. If you have lots of money go for the Blichmann, you'll be very happy. Personally I would not recommend spending a lot of money on a nice pot unless I already had fermentation temperature control, flasks and stir plate for yeast...

Are you pouring it correctly? Most people that pour foamy beer from kegs are not pouring correctly. Be sure to quickly open the tap all the way and hold your glass at a 45 degree angle until it is about full and then set the glass straight. Be sure to open and close the faucet quickly and...

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I have decided to take the Siebel Associates Program courses online. This provides the base theory and classroom part of the International Diploma, without the fun trip to Europe. I talked to a couple people that said I would already know 90% of the Concise course material and I didn't want to...

Ton of great recommendations here. I could pretty much drink only Saison and be completely happy. Here are some of my go to's, a lot have been mentioned. Stillwater-only avail in the Mid-Atlantic-Outstanding Saison only brewer Funkwerks- another Saison brewery from CO-outstanding La Merle...

I buy almost all my beer in DC area and I can say the area likely has the highest markup anywhere. I think it is a totally unique market. I'm not really sure why, but I rarely go to a bar and expect to pay less than $9 a glass for the beers I like. I hate paying that much but there are only a...

So are you following a recipe? I can't imagine not following a recipe of some kind. I don't know of any beer that is made with just pale malt. I guess a cream ale or kolsch or something like that would be possible but those really light beers are actually more difficult to make than an amber...

Yeah I've been looking at one of these too, would love some feedback.

You can use that lid. It is nice to have the pressure valve though. You have to put a gas connector without a tube attached on the gas side and just let the air come out, or use a screwdriver or something. You can interchange them though so if you have an extra just use that.

It's not your fault. It's a terrible beer. Like you I was excited to finally try this beer. Unfortunately it is just solventy cough syrup.

My poppets do this often. i just push them down quickly a tiny bit and they reseat themselves (use a small screwdriver). I've have a couple that it takes multiple attempts. Also remember to lube the rubber up every now and then. :D

I would run your water through a carbon filter. You can get one cheap on more beer. Thin/watery beer typically needs more unfermentable dextrins. You can add carapils, or other crystal malts. You can also add some wheat, flaked oats or flaked barley. You can also mash at a higher temperature...

Oops, you're right. I added wrong. :o Still seems like it's going to be sweet though. I put it into beersmith and the Tinseth IBU came to 9.5. I'm bumping it up to about 30 ibu's.