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At ~8.75 gal, you can probably do a full 5g batch in there (6-7g boil) with the help of some fermcap. Personally I'd troll Craigslist for cheap fryers. and maybe hookers

Up to 99.99 with free shipping and SS head now. Eh, what the heck. The family won't buy me expensive brewing things for Christmas, so Happy Wednesday to me.

When you were sitting at 7psi, what was the temperature of the beer?

Do this, and tell us what happens.

Your temps will be fine. To achieve 2.2 vol of CO2 in 3g of 65 degree wort, prime with 2.2oz of corn sugar for 2.0 vol, use 1.86oz of corn sugar http://www.brewheads.com/priming.php

Here is a link to the bottle hangers that revvy uses to explain homebrewed, living beer to people: https://www.homebrewtalk.com/f35/bottling-tips-homebrewer-94812/#post1030366

I think Revvy or someone made a label that hung on the neck of the bottle, and explained proper pouring, storage, and what to expect.

As someone who just pitched a large month-old slurry and suffered through almost 2 days of lag time, I will advise against doing this.

No love for full wort souring? I intend to try that this year.

http://zekeshore.com/hops_v1.12.png is all you could ever want

Yep, exact same thing happened to one of mine. I have pictures back home if you want to see them, but you'll be fine. Those "clumps" are surprisingly loose, they fell right apart when I started whirlpooling.

That listing has been up for a while. I contacted him about it weeks ago, asking if he'd let the brewing equipment go separately. His response: "Yes system is in storage asking 85 g but will consider all offers have reduced to sell this includes kegg washing sink keggs mill compressors "

The real answer is: filling the bottles from the bottom up reduces the risk of oxidation. The other answer is: Try filling bottles without a bottling wand.

How did you handle fermentation for this? temps, time, etc.

Hmmm... morels in a beer. hmmm

Bumping this thread, since this is the only recipe I can find for Noire de Chambly. Anybody have any input on this recipe? Or perhaps a better recipe?

Cold brew the coffee and add to secondary, that will keep the bitterness out.

Uhh... why don't you just tell us how you do it? I doubt you are the only person in the whole welding populace who knows how to achieve this result. If we guess, will you tell us when we are right?

If the wort smelled "rotten" as you described, and certainly if it smelled like rotten eggs, I would say it is sulphur dioxide. I'm sure others can contribute their opinions as well.

G. Heileman product makes sense, since I live in La Crosse, home of, you guessed it, Gottleib Heileman and his brewery. Thanks olllllo