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You'll love it! Down the road you can purchase/make a counterpressure filler so you can bottle from your tap system if you want to send some for competition or share your brews with friends.

Welcome to the board! Where in Louisiana are you located? I'm in the Terrebonne Parish area with a keg system. It's really nice to be able to do dry hop and serve out of the same vessel. You'll probably want to speed up your brewing funnel as well since you'll find you are going to drink a lot...

Kegged this on 8/3 brewed it on 7/11. Used S-05 yeast and FG finished @ 1.007. I brewed the recipe "as-is" but I did add 1oz Centennial for dry hopping during kegging which I'll be doing for 5 days at room temp then carbonating. The sample during kegging was good and definitely something I...

Ordered some yesterday. Got the Grapefruit Pulpin, Kama Citra, and Ace of Spades. Great deal for us extract brewers.

Just tasted my first batch of apfelwein after 3-4 weeks in the fermenter. I followed the original instructions but instead of 2 whole cups of corn sugar I did 1.5C corn sugar 0.5c light brown sugar just due to not having enough corn sugar. It has been cloudy for a while but really started...

Ended up brewing this with a mini-mash of 1lb 2-row and 1lb oats. Once it's kegged and carbed I'll post my thoughts.

I have a few OZ's of Columbus and Centennial. How should I alter this recipe so I don't have to spring for the Cascade? I'm thinking all centennial with a hop schedule of 0.5oz/60m, 0.5oz/30m, .25oz/15m and .25oz/5m. This comes out to around 42IBU's to my calculations. Does this sound like a...

I'm really going with oxidation, especially since it's definitely had time to take hold of the beer. Oxidation rears it's face around the 2-3 week point after oxygen contact. I'd bet you had some oxygen contact during the kegging process. What is your purging procedure when you close-up your keg...

Also, how long has it been since you bottled/kegged this beer?

Oxidation doesn't increase sweetness, but it will decrease hop presence (aroma, flavor and bitterness) which would have balanced the sweetness that is already in the beer, but since oxidation diminishes the hop profile the sweetness just becomes more apparent. Oxidation can also darken a...

I brewed this recipe on Sunday for the first time and kept the boil recipe as-is with Columbus @60 and the other two @5. I'll be dry hopping with 2oz of Centennial after 3 weeks in fermenter to try and have it ready for kegging around the 4 week mark.

So how'd this one turn out? I'm brewing this beer this weekend.

Well you raised a point I hadn't thought of. I never use dark LME so I forgot the additional grains were something to consider. I believe I'm just going to make this stout as-is to get a feel for the base recipe and then alter a future batch.

Mainly looking for more flavor and mouthfeel which is why I'm leaning towards just doubling the current grain bill and adding 6-8oz of caramel 40

Thanks for the response. Body is something I'm after as I absolutely am not aiming for a stout as thin as Guinness or anything similar. Would adding 8oz of caramel 40l be sufficient for a stout of this stature?

Did you end up brewing this one? What'd you think?

Picked up the Midwest "Simply Beer" stout kit for $20 and it comes with 7lb dark LME, 4oz roasted barley, 4oz chocolate malt, 1oz cluster and 1oz cascade. This is a pretty week grain bill. I'm a fan of stouts similar to Sierra Nevada Stout. I'm down to buy grains but I would prefer to not...

Morebeer just released a Heady Topper clone. No clue of accuracy. https://www.morebeer.com/search?search=%22topped+with+hops%22

Boiling the extract for any length of time will darken and caramelize the sugars in the wort(mailliard reaction). The longer and harder the boil, the more the maillard reaction effects the extract wort. The biggest three things I attribute to GREAT extract beers is adding 80-90% of the...

To be honest, I agree. I'm an ardent fan on extract + grains brewing. I personally can't justify half a day to brewing at this point so I have learned to perfect my extract process and get some, in my opinion, damn good beer as a result. Because of this, I tend to defend extract brewing...