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A watered down taste, could just be from lack of mouthfeel. Describe "weak." Do you mean low in alchohol? But the bottomline is Yes. You can do whatever you want. It's your beer. The clone recipe I have for Newcastle blends an old beer and a new beer. Sour brewers typically blend beers to...

Sorry, I should probably use the proper terms. It's why we have them right? Ok...So after you take your gravity readings and your beer is done ferementing, If you want you can rack the beer to the secondary. By done fermenting I mean you've reached your scheduled FG or had two consective...

Google is your friend: http://www.google.com/#sclient=psy&hl=en&source=hp&q=maple+beer+recipe&aq=1&aqi=g5&aql=&oq=&pbx=1&bav=on.2,or.r_gc.r_pw.&fp=44b3839bd44fe786 I remember RichBrewer saying with a pumpkin beer of his that it he couldn't taste the maple after fermentation, and decided to...

Well. It's time to move the beer over when it's done ferementing (ie. take gravity readings). If you are going to age the beer in the kegs, I'd just rack it to secondary to clean it up for a bit for a 2 weeks or so then age it in the kegs. If you really wanted to you could probably just...

Welcome to the forums. Edwort uses Dextrose (corn sugar) for his recipe. I know other's have tried different sugars, but if you want to "test" it, I'd stick to the original on the first. Anyways. You need .4 pounds, or 6.4 oz (you divide 2# by 5). And I'd use half a packet of montrachet...

Sorry Bobby_M. I <3 you to death, but I disagree. I think the experience of transferring from sanke to corny is worth it, especially for when it really matters. If he gets 5 pints from it, I think it's a success.

What you need is a pop check valve and hook it up to the gas in. What we used to do at the brewery is fill into the beverage out and then vent out the gas. So you hook up the co2 to the sankey, hook the sanke up to the corney and then vent the corney. The pop check valve allows you to control...

That's too bad. That makes it worth it. At least it wasn't a total loss.

Well then a jockey box will allow you to have a keg somewhere else. http://www.kegworks.com/product.php?productid=20981&source=base Also here is the 2.5 gallon corny link https://morebeer.com/view_product/18197

Welcome to the forums. The system you speak of is called a carbonator cap, and it is used for a short term transportation of beer and not for serving. You can find it here. http://morebeer.com/view_product/18250/102290/Carbonator_Cap I don't mean to burst your bubble, I'm sure there is...

Good call with the trash bag...search for blowoff tube...It will be your friend. Or get a bigger fermentor or brew a smaller batch :p

Welcome to the forums! And nice beer!

Knock on wood, but I've never had a spill. The drill is the drill I have. I use it for everything, and it does fine. Probably my next step.

Looks like a blast! Wish I could be there!

From what I know that you don't "need" a pump for a plate chiller, because it "can" work with gravity, it's just not very good. You can use a pump with your coil chiller. Creating a closed system. Biermuncher, and EdWort both do or have done it in the past with a pond pump. You can even get...

:mug: Salute to the Revvy. Like itsme said, you don't go based off of airlock activity. Nor a set time. Beer is done when it's done. I usually secondary my beers even though it isn't necessary but because I like to age them a bit in a smaller vessel. I usually leave my beers in the...

Typically you don't dry hop a wheat beer. What is your recipe? Where's the lemon come from? If you really want to dry hop it (I'm all for doing whatever you want to your beer), I'd do Amarillo.

I wouldn't consider it a stressed yeast. But the idea of making our starters is to create an environment where the yeasties we want will multiple faster than the ones we don't. Since you started with a fewer amount... Is what you did ideal? No. Is it going to harm the beer? Doubt it...

Traditionally, you put the beer on the chips in the secondary.

:mug:. I'll pull a pint and celebrate with you.