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Conan originates (in the States) with Greg Noonan at Vermont Pub and Brewery in Burlington.

Just worth noting KCl is commonly used in water softeners instead of NaCl to keep sodium down.

Their first "large", which is now a pilot system, is 5bbl. 10bbl is a double size FV for that system.

Sorry for the late notice, here's a press release regarding a competition DC Homebrewers is putting on: The third annual Sam Adams/DC Homebrewers Competition provides an opportunity for amateur brewers to test their skills against other homebrewers in the area, as well as show their beer off to...

I live in DC and am a member of a club down here, but I grew up in Mahwah. I'll be up the 25th visiting my parents and I'd definitely be interested in meeting up with you guys!

Yeah mine tasted completely awful so there's definitely some bug there. I'm just gonna take the keg apart change the o rings and load it up with star san and hope for the best.

So I was in the middle of moving this month so I had to unplug my kegerator and store my sealed full kegs in my parents garage for about a month (as sad as it is I decided that my furniture had to come the first trip and beer stuff waited until the second). I just hooked up my kegs last night...

Yeah it was 3 gallons. I added 2# of the LME at 60 min and the remaining 4# at 15 min. Edit: Just thought of this, it was the first batch I ever did on a gas stove (normally do it on a not-so-powerful electric in my apartment) and I still use one of those cheap thin SS 5 gal kettles. Could the...

The most recent PM batch I just kegged has an overpowering caramel flavor to it. The PM temp I was aiming for was 151 but I overshot it and mashed at 158. I only mashed 2.5 lbs. of grain so I didn't think it would make too much of a difference, but could have it? Also I use LME. I brewed...

No jet dry. Dishwasher is run with just water.

I guess I can add on (yet another) question. As I said earlier, when I drink the beer I pull out to do a hydrometer reading before it goes in the bottling bucket (after 3 weeks fermentation) it tastes fine. Could it already be contaminated then and just take another 2-3 weeks in the bottles to...

Yeah, I use corn sugar. I heat the water up so the sugar will dissolve easily. Take it off the heat, add the sugar and stir it up, put it back on the heat. Let it boil for 5-10 minutes then I put a sanitized lid on it. I never do anything special cleaning of the pot though, it's just as...

When ever I have had a contaminated batch I dump then I do reuse the bottles. However, when I do reuse them I soak the bottles in OxyClean free, soak them in Star San, then I do run the dishwasher on hot without soap and then the heated dry. Do you think an infection can survive all that?

I'm relatively new to homebrewing (8 batches). The first 3 I did at my parent's house completely, brew day to bottling and they all turned out great. I did the remaining 5 in my apartment. The problem is that every batch I've done at my apartment tastes sour and over-carbs in the bottle...