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In this one, you can kind of see the pressure side hooked up to the carboy cap. One clamp on each end of the barbed fitting. Also note the tubing off the racking cane going directly into the filter. Lastly: some chips, hot sauce, and queso in the background. Just a little closer, poor...

It filters down to 5 microns as it comes out of the box, and I can purchase a 2 micron filter if needed. I think 5 will be plenty. To hook it up the the carboy cap, I bought a 3/8"x3/8" barbed connector and slid one end into the cap's port and clamped, and the pressure from the Co2 tank to the...

After trying the same recipe 6 times with very slight adjustment (at the recommendation of many, using different mash techniques and temps, etc)...I think it's gone! I went to Lowe's this afternoon and bought the parts to filter the beer! :rockin: HAHA. If it's ok for commercial breweries...

I purchased my entire kegging kit from KegCowboy and have been very happy with it and their service!

I use pilsner malt here and there when I want a slightly bready/grainy flavor (in my cream ale for example). 2 row, like stated, will be a bit more bland and not so malty.

Got mine. Thanks for the link!

Congrats to Fredericksburg Brewing Co. for their gold in the Kellerbier/Zwickelbier category :mug:

It's not all about the length of the hose, but also diameter of hose, size of shank, type of faucet, temperature, height differential from top of keg to faucet, etc. There are alot of great calculators floating around out there that can help. I'd just assume NOT have 10+ feet of line for each keg!

I always recommend having your starter propagate the yeast at fermentation temps. That is the agreed upon method by most every published expert on the subject. Whether you're going to decant the starter beer off the yeast or not, the yeast will be better off and your beer will be cleaner this way!

You could really benefit from having your lager starters work at fermentation temps, not room temps. That is VERY well documented by all the major authors on the subject.

I would not scoop out any of the cake, it is a perfect time for contamination to occur. You could easily ruin the batch before it even starts to ferment. Will it still be beer? Yes. Could is be bad (turbid/cloudy, acidic, musty, astringent, etc) beer due to infection? Yes.

Although I do not practice the true "doughing in" method, I do believe it to be the best method and historically was the way "they" did it as well! Gregory Noonan talks about this in his book "New Brewing Lager Beer" extensively and gives the reasoning and science behind it.

We're working fervently to get the score sheets organized, packaged and sent out. I'd like to think we can have them shipping by week's end, but it could go a bit into this coming week. We're also trying to get the results posted online ASAP! :mug:

That's not exactly true. It might be what 99% of the folks on this forum do to try and prevent chill haze, but it's more complicated than that at times https://www.homebrewtalk.com/f36/lets-talk-about-my-apa-malt-analysis-inside-80484/ Check out that thread I started and there's a couple...

Bob: Don't think that I am trying to downplay your replies. You gave me more than I have received anywhere else except in this thread, and I am appreciative. Thanks for the feedback, Kai! I do have a call into the head brewer at the local brewery that got us the malt. I will see what...

Thanks McKBrew! I am not so concerned with haze because I want to win awards really, but for my own vanity (starting out as a Coors Light drinker, I appreciate clear beer still) and love of this hobby. I am intrigued by this new technical side of brewing, and am sure there are others here that...

So no acid rest, protein rest, etc except for sacc? My cream ale had 1lb of flaked rice in it, and if I recall correctly 1/2lb of 6-row for more diastatic power. So you think maybe a bit more rice? 2lbs? 3? I've got right about 20lbs of this malt left, so I think I can get two more cream...

So is the science behind the protease rests not welcome here? I'm having a blast with this "problem" and thought I'd share. Is there an advanced brewing sub-forum I am not seeing where the tech-heads go to discuss these things? It is actually a good bit more in depth and challenging than just...

I love the beer, don't get me wrong. But I feel like I'm to a technical level in brewing that this is a very do-able goal of beating this chill haze. And it's not just that, but understanding where the flaw came from, and how to beat it with the right technique (not just some additive in the...

Yes, I'm actually the President of the local homebrew club here. Check us out sometime at Ale-ian Society :: Homebrew Club of Lubbock, Texas :) I got it from TripleJ, and it was inexpensive! We do a group buy every couple months as a membership perk in the club!