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Sounds like a stuck valve stem. When it happened to me I googled my regulator and un-stick procedures were at the top of the results. If that isn't the case it could be a bad regulator diaphragm that you would have to disassemble the regulator to get at.

When I dry hop in the keg I use the super jumbo tea bags I bought off Amazon. Works great and zero hop trub gets into the beer.

Wait, your 1L starter and 2L starters looked to have quite a bit less than that volume filled with starter+yeast. if I have a 1L flask filled to 500 mL I'd call it a 500 mL starter, not a 1L starter. Have I misunderstood something along the way?

I bought a box of jumbo tea bags for when I'm dry hopping in the keg, otherwise carboy dry hops will settle and don't really become a problem in a siphon unlike dip tubes and poppit valves.

Even in sparkling clear beer, unless filtered, you will have lots and lots of yeast. While Hefe style beers are cloudy from lots of yeast it isn't the main cause of cloudy homebrew which I think is your concern. Gelatin fining clumps together small proteins to larger ones that then drop out due...

I just realized you weren't going to push with co2. Prime in the keg is a good idea, but opening and closing your keg multiple times seems like a good way to either infect or skunk it with O2.

I'm not sure if gelatin findings are meant for already carbonated beer. However, yes, you can bottle from a keg with little to no ill effects. Personally I bottle from a keg by putting an 8" length of siphon tubing over the end of my picnic tap, turning the pressure down to 2-3psi, and filling...

SO MUCH schmutz. The pressure during and before the blowoff tube was placed bowed the lid up like a balloon. I was more amazed that this beer has stained my wine bucket yellow! Maybe a good 24 hour super PBW soak will get it clean, but judging from my old plastic stir paddle I'm guessing it's...

Thanks again for the great recipe!

11 days in primary and I dropped from 1.111 to 1.030 on the nose. It's great right out of the bucket but it'll be bulk aged in a keg for a bit while I figure out the best way to add the oak cubes I planned to let them sit on (but forgot until it was already running into the keg)

Carbonation is just adding appropriate/more sugar at bottling for bottle conditioning. The aroma is probably the combination of the Belgian carmel malt and a big Amarillo dry hop. You're right, it's just another recipe :)

Great contest! Good luck!

A couple things I wanted to share for anyone else who is attempting this recipe. a 10 gallon mash tun is the absolute MINIMUM you can get away with, and that's mashing 1-1.1 liters of water per pound of grain (usually I mash 1.5L/pound) I boiled for 90 minutes and got the approximately 8.6...

Perhaps if you remembered the brewery of the beer you had we could look it up. If you're looking for something with a musky dark red wine aroma you can perhaps oak the beer or steep a small bit of tea to add tannins, and overcarbonate to get the large champaign-like bubbles?

Brewing right now! This is dark like a black hole! It's sucking the tastiness from every other beer in its tasty well!

In order of easy to hard (or cheap to expensive): Mash temp conforms to style Pitch proper amount of yeast Add yeast nutrient/aeration Maintain proper ferment temps Add oxygen to get above 8ppm ceiling from stirring You could mash lower to get a more fermentable wort, but might result in a...

Add the Makers after fermentation is complete. It's already sterile and you'll only stress the yeast that is trying to ferment your beer.

Thanks for the recipe! I'll be brewing this with some washed 1028 cake in a week or two. Quick question for you R2, what temp are you mashing at? I'm guessing 155-156 to get the full body but wanted to ask before I blew through 20# of Maris Otter. My plan (with your 8 mo age suggestion) is to...

If I don't pitch the stout on top of the cake from my rye ale I'll probably step a pack of 1028 twice, 1L then 1.8 L. Reading the Chris White Yeast book really got me interested in cell count and yeast health. Here's hoping for a healthy ferment!

Wow I may have cut before measuring twice again. I did bar napkin math that was probably badly flawed. When I used the Mr Malty calc (and checked w/ the Wyeast pitching rate calc) and saw that with a stir plate I needed 186b cells in a 1L starter w/ 1 smack pack my brain took off and doubled...