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You got it. Black or Cascadian IPA. Good jorb.

so far no one has hit it. Here's a hint: this is a relatively new style (damn, too easy).

okay here we go.

American Amber?

That's awesome!

Did you rack this beer yet? How did it come out?

I'm about to make a Berliner Weisse with peach, as well. Also inspired by Festina Peche (my wife's fav beer). I am going to do a sour mash a week ahead of time, and ferment it in my attic in a one gallon jug. Hopefully I get some good lactic acid from that. I plan to add that to my runnoff...

You can see that in detail in the previously posted video.

right, you don't even really need lids for HLT, BK or MLT. I don't use a keggle to ferment in. I'd recommend an ale pail or 2 before using a sanke keg. If you watch that vid, Bobby uses a jig that sits inside the openeing for the diptube, so it doesn't matter if the rails are straight...

Welcome. I drove through Goshen a few weeks ago to and from Cooperstown for the beer festival at Ommegang. uhh, read this entire site: http://www.howtobrew.com/intro.html And to make straighter cuts in the keggles, watch this video:

PM sent. dammit

Do you have all the ingredients already? If not, I would suggest brewing a tried-n-true recipe. Like one from here, or a clone of your fave IPA. You will just have to increase the grainbill to suit the poor eff % you'll prolly get with the hardly-sparging method you're doing. If so, then...

Hey Haven. Welcome to HBT. The recipe looks pretty good. In a bag, you might only get 50-60% efficiency, but even at the low end, you should still wind up with a 5.5% abv beer. Shoot, even at 40% you'd still get ~4.5% abv. What yeast are you using? American Ale? It's a little unclear...

Hey man. Great name and a great movie. Kubrick was a genius! Hydrometer: I've used the little plastic container that the hydrometer gets stored in. Just don't put boiling wort in there. If you prefer something more sturdy (for standing on counter, etc), just grab a smaller tube at your...

+1 on no glue. Great idea with the SS screws!

We used about 60 lbs of propane. Found some more pics. We doughed-in the first 40-50 lbs in buckets until the CPVC manifold was covered Manifold is almost covered Here's the barrel we got for aging the stout in. It was drained the morning my pal picked it up in Kentucky

here's all the grain after we milled it. stored in the shed overnight. (that 55g fermenter is filled with 13g kitchen bags of grain, too) and this is 6:06am when I lit the burners to start heating the strike water. 84g strike water, 41g sparge water. The 2 big mamas are 55g on custom...

It belongs to another club member. His whole family is big into making homemade wine, and his brother aquired it years ago when a local company was dismantling a factory. It was a distilled water tank in its past life. Really, we're just lucky that he's willing to lend it to the club for...

here's a shot of us douging in and the direct fire RIMS system Bobby mentioned

awesome build man. I'm about to build an under-bar keezer using the Kenmore 8.8. Cheers!