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+1 on the Head Bangers Ball T!

Get a wine thief, easy to get under the krausen to get a sample..The batch I just bottled, I sampled about once a week, it got smoother each time.

southern star is a new brewery, I think about a year or so...I tried the Bombshell Blonde, it is outstanding.

Did you cool your wort down around 75df before pitching?

I am about to bottle, I cold crashed and took the carboy out of the cooler @ 9:00am.....My question is, do I have to wait until the beer gets to room temp or am I ok to go ahead and bottle cold?

How long since you pitched?

I have that same goblet...My sis lives in Ft. Collins. Recipe looks good.

I thought about doing this, but wasnt sure about adding after the transfer...Will this evenly distibute the sugar? If so I belive this is the route I will take.

I am getting ready to bottle on sunday..I lost some of my beer in transfer to secondary( 5 gallon batch), but im not sure how much. I think I lost anywhere from 1/2 gallon to a full gallon. Do you guys think if I just calculate using 4 gallons it will be ok if I was off 1/2 gallon or so?

No, just a stable environment..Like was mentioned before(pantry or something like that).

Clearing agent, usually added @ 15minutes..

Does anyone know of a chart that list CO2 volume for different styles of beer? I am brewing a kolsch and im trying to use the bottle priming calculator but dont know what volume to enter.

I really like this calculator. I am going to bottle a Kolsch and the directions do not say what my C02 should be. Anybody know?

I lost about half a gallon of my beer during transfer to secondary. My directions call for 3/4 cup of priming sugar, should I stay with this amount or should I make adjustments? I have also thought of using priming tabs to make sure everything is even...What do you guys think?

That easy? Will any chest freezer work?

I know there is a link out there on this, but I cant find it....I am trying to find out how to turn my chest freezer into a fermentation chamber..Can anyone help?

I understand the concept of cold crashing, but if the temp goes down and the yeast are dormant, when I bottle what is going to eat the sugars for carbination.

I was going to let it stay in the secondary for two more weeks @ 65df and then cold crash it...I understand the concept of cold crashing, but my only question is,if the yeast drop out of suspension during the crash, what will eat the priming sugar for botteling? Also, will someone post how to...

I transferred a Kolsch to my secondary today. I started out with an og of 1.050 and ended at 1.012 about 5.8 abv it looks and smells great also has a really nice flavor...I did this from an extract recipe that called for steeping German pils alot of people say to do a mash on these and I agree...

That is awesome! Whats the weekly special on draft this week?