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I do a step mash with my us-2row. I was recommended this method by my buddy at the LHBS. Apparently the us 2 row malt isn't as modified as say a British malt. I'm able to 'deal' with using us-2row over British 2-row (Marris) without any real noticeable difference in taste. Using a single...

Yep, keg it, bleed it and crank it up to 30 psi. Shake it, shake it and shake it. Turn it down to ~12psi and keep shaking it from time to time for a day or two, you'll know its carbed when the gas stops filling when you shake it. Over pressurizing it initially gets you a jump on the...

Ok, and then there is a racking cane that has a hose on it that leads to a keg coupler?

I'd like to see that Randar, even though i have an idea what your talking about. This is a great way to reduce oxygen exposure, i will have to try this.

Not much to add, just that i use a Ferm-Rite breathable bung as an airlock. I still use carboys too. I am tending more to the carboys as of right now because i really like being able to see some kind of activity, where as the keg you dont know what's going on in there, but you dont really...

Hey puckard penguin, you have a build write up? I love the gas valves and those burners look like something i just have to do with my next stand. Nice build, man! Did you do the fabrication? Im curious if that's a stainless square inset placed into a regular metal frame? My current stand...

It's like a heavenly apparition! Gary Lives!

Incorporate this with an internet web page and people could order any beer with their own specifications, that would be awesome!

Cool, do they rock at all, beings they are only mounted on one bolt? Maybe you could get away with using some cotter pins for easy removal/ attachment. I personally have a three tier keggle system, this allows me to heat my mash, i recommend it if you are looking into an upgrade. I get pretty...

AC, how are those arms connected to the bball post? I'm a three tier guy but i wasn't sure about the single post route. Do those disconnect on the off season?

I'd research the beano before you go and use that stuff, a lot of people say they regret using the beano. It's probably an option you better keep as a last resort. I second the alpha amylase suggestion. I would say you definitely want to pitch it with a proper stater. You'll have a better...

That's awesome, your brew sculpture doubles as a basketball hoop!

Good information. So 3 or 4 days into fermentation before turning up the temp? Do i want to ramp it up slowly, like a degree every 12 hours over a period of days? I think the estery profile is actually what we have become accustomed to with this beer, this is actually the lowest temp i...

I purchased a wine theif from the homebrew shop to take samples, i strongly recommned you do something similar. Racking it wont help you ferment much if its below your desired FG. To stop fermentation and clear your beer, do a cold crash. It wouldn't hurt to let it sit an extra week or...

Are there any concerns if i was slightly above temp in the first 12 hours to take into consideration? ie, will i have off flavors that need more time for the yeast to take care of?

Ya, that seems to make sense kanzimonson, thanks. I'm learning all about proper pitching techniques in my school of hard knocks over here. Would rather learn by others experiances, personally! So what would an ideal pitch temp have been? 64F or less?

Hey, i thought i was in the DIY forum! :drunk:

Hi, i'm 24 hrs into an Irish ale fermentation. I had my ale at low 70's over night but eventually i got it down to about 68F today. It's currenty hovering at 67F or so and stable. I was hoping to ferment at 64F but now i'm not sure if i want to adjust my temperature even though i have added...

Rsbhahb

I have tried the set it and forget it, but i always end up having to shake... I now set it to 30 psi, shake it good, throw it in the fridge for 24 hours and then set it to 12psi for another day before i start drinking it. Usually pretty close to what i want in 2 days. And like homebrew...