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I've been adding a teaspoon or so of cinnamon to the mash for years now. I can't say how much effect it has had as I never had any issues beforehand.

Doc's World of Beer in Andorra says they fill CO2 tanks. I haven't used them yet, as I'm still working through my $20 fill from Stone's Beverage (down in Fairmount) from 2011. Not sure if Doc's gives you back your own bottle. Stone's does an exchange and the empty you give them has to have a...

I'll take one of each.

I think he's saying the elbow (or tee, as the case may be) at the base of the sight glass catches enough heat from the burner that it starts boiling the liquid inside and percolates it up the sight glass. Should be something that any small amount of insulation--even a crumpled up sheet of...

Ah, OK. I was envisioning something like Rhino-Liner or rubberized undercoating.

That's a really good idea for the bottom of the chest freezer. I would refrain from using anything thick on the sides, were you want heat to transfer through to the coils.

You have two options: Set the set point to 40 with the jumper in the "cut out" position. No matter what differential you use, the compressor will stop running once it cools down to 40. Then the temp will rise and the compressor will kick in once it warms up to 40+(differential) to start...

Count me in.

Well, there goes my theory. Neither of those strains would be producing noticeable esters in the 60s. Must be something else in the ingredients...

What yeast did you use? What fermentation temperature? Fruity flavors are often from an abundance of esters. Some yeasts produce more noticeable esters than others, and typically warmer temperatures yield more esters. The most common recognizable form would be a super-banana flavored...

My three biggest screwups over the years: 3. Dumped a bunch of PBW solution into my tray full of Star*San solution without thinking, and continued to use the solution to "sanitize" all my racking and kegging equipment. (Not sure what the pH would have balanced out to, but I bet it wasn't as...

+1 to all of this. I've done both the foam stopper and the foil and I generally prefer the foam, EXCEPT when I get blowoff. The foil tends to stay more or less on top of the flask, while the foam stopper just gets pushed out and then when the blowoff stops the flask is left uncovered. The...

If you have a tap tower, the faucet, shank, tailpiece, and even the top few inches of tubing get warm when they haven't dispense a beer in a while. So the first pour is half warm beer which foams like crazy. But that first pour cools the tubing, tailpiece, shank, and faucet down, so subsequent...

Put a stick-on liquid crystal thermometer just below the level that 5 gallons would reach in the receiving keg. Pour warm water on the thermo before you start filling with the colder beer--it will be off the high end of the scale (no reading). When you see the blue/green/brown showing on the...

Chill the bottles first, too. Helps reduce the foaming. :mug:

And ironically, these are the types of grains that usually call for a protein rest. :cross:

We'll both hoist one in honor of these two poor souls who thought they'd have carbonated beer by now. :mug:

My last response (the yeast issue) was in response to BrotherFreeman. He may have an alcohol tolerance issue, or yeast that completely flocculated out. In those cases simply adding more sugar isn't going to get things going. I just bottled up a really old (50 weeks) English IPA...

Did a Witbier on Sunday. I have a cooler mash tun. This recipe calls for a protein rest before saccharification. Having used my heatstick (2000w water heater element) dozens of times to raise mash temps in the cooler I figured it would be no problem to take it up from 122° F to 154° F by...

If the beer is at the right temperature and you added enough priming sugar, you probably don't have viable yeast in the bottles. Usually this is because of extended aging and/or a variety of yeast that flocculates really well and as a result stays entirely in the fermenter. You need to get...