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What about this guy? http://www.chicompany.net/index.php?main_page=product_info&cPath=375_20_313_327&products_id=2641

So I'm building a 4 tap keezer. Have the perlicks, freezer, building materials, etc. I'm turning my attention to CO2. I have 5lb CO2 tank and a double gauge regulator (cant remember the brand. has a blue body and came from a Danby kegerator I believe). I know I definitely don't want just a 4-way...

Just got my new Barley Crusher from N. Brewer. The crank was difficult it get on, but I was able to do it. Now I want to take it off to test out the drill and it won't budge. Anyone else had this issue? I don't want to start whacking away with a hammer to get the damn thing off.

The two berliners I've made I did a single decoction (135F->149F). Ran off about 5.5 gallons into my kettle, then ran 4gallons into a carboy, pitched US-05 once it was down around room temp. Ran off the other 1.5 gallons into a 2 gallon plastic bucket and added a half pound of uncrushed malt...

So I have a plate chiller which works pretty nicely. Brings the temps down to within a few degrees of groundwater temps. Problem is that during the summer the ground water temps are 72F+. I don't want to pitch at 76F. I already have an old 25' 3/8'' IC, which I'm thinking of making into a...

Yes, do this. You can age the rest and use for lambic for several years.

2 months is already too old for hefeweizen, some IPAs, and a few other things.

This is good too here (wow, I just wrote that. read: "to hear". must be bedtime) as I have a few month old sour with roeselare that was in mid 70s for awhile and I was a little worried, BUT I have an older sour (also with Roeselare) that hasn't developed enough acidity so blending would be alright.

Who would be so silly as to figure in equipment costs? Afterall, you needed that 15 gallon stainless pot and plate chiller for.....lots of...erm...other stuff. If you love sours and can brew good ones, that is very cost effective as commercial ones can often be $20+/bottle.

Passed the 100 bbl mark! Congrats Ed!

I was underwhelmed by Sofie. I guess I need to try it again. There's definitely Brett B in there, but not a ton (although I bet this varies with bottle age). I would mash lower and add the brett later otherwise I think you'll end up with too much Brett character.

So you aren't trying to clone Millstream's Iowa Pale Ale? I would add a little more end of boil hops, but I wouldn't say it's essential.

Wow, that's pretty ridiculous. Have you checked your hydrometer calibration with water recently?

+ 5gal Sour + 5gal Berliner Weisse + 5gal Black Wheat + 2gal Belgian Pale Ale =14324

That sounds pretty awesome. Although my love for detail makes me want to be more precise.

So who does this? Tell us about it. I think it would be awesome to have a whole load of carboys of sour beer around of various types and ages to blend and bottle as I please. Any homebrewers out there so adventurous as to make gueuze complete with figuring out the quantity of young lambic to put...

I got a bit druck while brewing last night, couldn't find an airlock so I just rested an uncapped bottle cap over the carboy opening :drunk:. It was just a half batch I brewed for kicks, not too invested in it. I made several other mistakes along the way as well. Normally I just tinfoil, but I...

May 2nd, 7:37pm EST

Holy balls. That is amazing. Although I don't think i would have combined the drinking/serving all together, but I guess it would be perfect if you live a very very sedentary lifestyle.

I disagree both with your example and more importantly, with your point. This example would suggest that anti-reihensgebeiterstein people want all beers to include ingredients beyond the 4, as that is the "color" to your photograph. And this doesn't seem to be the case at all. I think most would...