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I had this problem. I tried upping the preassure, but it didnt work for me. I would de-pressureize the keg, remove the dip tube, and clear the line manualy by using a wire coat hanger. Re-sanatize the dip tube and fittings, and put everything back into place. My keg clogged every time i...

I have always done the moss, but gelatin is far superior to the moss. However, I would not use either most or gelatin in wheat. Don't you want your wheat cloudy?

I argue the point about being the be all end all, because they do change over time. They change because of people like Michal Jackson, and Papazan, and us. SO, because they change, because of us, then that means if someone says that IPA's must be DH, then... Doesn't that change the BJCP style?

I think that you are on to something. However, many beer styles have changed over the years, so something called an IPA today would not be considered an IPA in the distant past. For example, porters were a blend of old ale and new ale, but today they are they have their own style. But, the...

HA HA! I added hops directly to my keg once, and I had to clean the dip tube about every other poor. The best thing to do is reduce the pressure when serving, and shake the keg right B 4 u pour. However, in the future, use a hop bag. I used hop pellets in some swill I had around (I moved...

If you need another bucket, go to your local donught shop and ask for one. Buckets are super cheap, and don't take up much space. As far as lagering, I can't help much with the bottles, because I have always keged up lagers. I keep my kegs cold after I rack.

yes, no mater what the volume of liquid being boiled, you will loose the same amount throughout an hour. Here in Boulder, I loose about 1.5 gal/hr boiling.

I started using a CFC and IMHO its the best piece of equipment that I own. I can go 10 gal boiling wort to 60deg in less than 15 minutes.

I was bottling solo from 1993 to 2007 with a wing capper. I think I had one bottle skid across the floor with my capper attached when I first started. I think I have lost about 5 bottles in my entire capping career. This was due to bottles being very old, or baked, or my capper not being...

I think you could make great beer like this. I liked this show because he showed that beer isn't hard to make. I don't think he did anything wrong, but I wouldn't boiled my grain. I'm assuming so long as his PH of the wort was over 5, he wouldn't extract tannins, or something like that...

2 weeks is too long to have milled grain laying around. Order the kit a 7 days before you brew, or get a corona mill. They are like 30 bucks and they do the job.

I had some cascade hops that ended up in my keg. I though that they would settle out, but they seem to distribute themselves evenly throughout the beer, and clog my tubes. So bottling hops is not a good idea. They don't settle out.

I did a little research, and that black rock kit is 1.7KG. If I'm right, you will be adding approx. 1kg of corn sugar to your batch of beer. If you hit your og-fg marks, you will have a beer that is at 3.2% ABV which is fine for a session beer. However, assuming that all this is correct...

How are you capping your bottles? Do you have crown caps, or flip-top bottles? How do you sanatize your caps? If none of your bottles have foam, are you boiling the crown caps, or just soaking them in sanatizer? I think that a 15 min simmer not only sanatizes the caps, but also helps them seal.

I didn't see this in the pro/con post: If you are bottling, I recommend a secondary because there is less yeast trub in the bottle when you use a secondary. If you are kegging, I would skip the secondary because you can clear the beer in your keg by cutting the dip tube, racking to a second...

What were your mash tempatures?

Attenuation is how much sugar your yeast will eat before it stops eating sugar. A high attenuation results in a dryer beer. Attenuation is usually given as a percentage. So, for example, if your yeast has a "High" attenuation of 85%, that means that if you started at 1.047 OG your FG should...

For 5 gal I think you have enough head space. A smaller blow off tube doesn't hurt, nor would adding a blow off tube if you are worried. I currently use 3/8 tubing if I am expecting any blow off.

Hefs do taste best young, and they get more "plain" as time goes on. Depends on the beer, but mine have tasted in the prime between month 1 and month 4. Its downhill after month 6. Oh, no harsh taste, then I'm thinking it must be the yeast. Not just the yeast, but the temp you fermented...

Now days I use idophor and rinse out my fermenter or keg with boiled water. In the old days I used bleach and rinsed everything tap water. I also used to use tap water for top off. Now i just don't top off. I just ferment whatever comes out of the kettle.