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If you need any info and plan on purchasing from the same guy, check out my New England Group buy. I have spread sheets posted in the links there for calculating everything. You'd need to get and updated shipping estimate, though.

Wow, all the links I saw read that it's just predosed priming sugar. I wonder what I had... Yup, if the yeast isn't alive, you'll need some to eat the sugar.

The homebrew club where I used to live had a brew day at the LHBS where everyone made the "same" RIS. They fermented it on premise and blended them all in two oak barrels for aging. My dad did a lot of work for local wineries and I would get tours by the owners when I could. Most blended their...

For those of you who hop in the keg, do you use pellet or whole? How do you get the hops back out so they don't get stuck in the line?

Ask where you get the tabs, but I'm pretty sure it is its own chemical reaction, no yeast involved.

NP, glad if you liked it.

El Dorado Hills, CA. While I used to live in CA and had plenty of friends from the Delta area, I moved. *sniff* Welcome to the forums anyway! All grain isn't that scary, grains should be cheaper than malt extract, and have more varieties. It's just a pain if you don't have a proper setup...

Assuming you don't want to do any extra work, you can try and make a variant on EdWort's Bee Cave Haus Pale Ale.

Pretty much, but it's not done done. It will still convert plenty of sugars for another week even without a frothy karusen.

Ok, so I started a thread for a group buy for New England. Anyone interested please post there, not here. Notts, click on the eBay link. The seller's contact information is on his profile.

It seems that everyone wants kegs, so I'm looking into starting a group buy for the area around Northern MA. The region can grow if people don't mind driving. I make trips from Lowell, MA through Lebanon, NH about once a month. Right now we're just emailing each other getting quantity estimates...

I was concerned about channeling, so when I was dumping out the spent grain I would "sample" sections. They all tasted the same, mostly gritty, not sweet, but not as spent as I recalled some previous batches being. (My last brew was... June) For my next brews I'm going to make something with a...

Thanks guys. It sounds like the temperature mix up hurt. As far as Fly vs Batch sparging, is there a better version? My old MLT was a cylindrical 10 gal cooler that I did a similar thing. On top I had my bottling bucket slowing adding hot liquor while I pressed the button at the bottom and...

That should be never. :( Cornelius kegs have been heavily out of the industry for... 20 years now? New manufactures are making some but they cost $100+. You could find them for $25-30 about 10 years ago, but I wouldn't expect a well functioning corny for under $30 now. Sad future days for home...

:off: Sounds good. If have it posted on Hopville, I'd love the link.

I didn't go back and check everyone's math ;) 15,135 gal (everyone else's) + 4.5 gal (Dunkelweizen) + 4.5 gal (Wheat dopplebock) + 5 gal (Spiced cider--still aging) = 15149 gallons of goodness!

The time you add it maters almost as much as the amount. So does if you like citrus. I've had some I thought didn't taste enough like citrus while other people hated it. It's a pretty volatile oil and mellows well with age. Kinda :off: flyingfinbar, I'm looking for a nice Citrus Wit. I'm...

Centurion is a good blend. High enough alpha acids (9-10%) for bitterring and still good aromatic properties.

Good catch. I've had a few recipes that called for initial mash temps around 160-165°F but not to maintain it that high. You're totally right about higher temps effectively caramelizing the sugars so they don't ferment well and change the pallet. But, I also like decoction mashes, too...

I've never used Cooper's or Canada Malting, but I can't imagine they are too different from other pale malts. I've never used CaraBohemian, either, but it's a small amount used for head retention and some body anything odd would be masked by the crystals which should all be fine. Candi sugar...