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Still want to work on some better custom tap handles but life has been in the way

Thanks for all the replys. I think I may still go through with it just because the deal is so good and try a 12 gallon (in primary) batch purged with a good amount of CO2 just to see what happens. I have 4 taps on my keezer so I can always leave a couple gallons in the keg if it tastes good...

I have the opportunity to purchase a 40 gallon stainless steel conical fermenter that is temperature controlled at a ridiculously low price. I usually only brew 10 gallon batches. I understand that majority of the time extra headspace is no big deal with the yeast eating the oxygen and producing...

I was leaning toward fruit beer but I guess I just needed reassurance. Thanks for the feedback and congrats on your 1000th post

So I recently brewed a kumquat saison that I think is quite delicious. I was going to enter it in the Orange County fair homebrew competition but I'm not sure which division I should put it in. The beer has a great farmhouse aroma with a slight citrus/kumquat on the nose. The taste has a more...

Really wish I was closer than so cal to pick up a bunch :(

I would prefer 4 perlicks but I will purchase any remaining you have left over too

i would love to buy 4 of the perlicks and I will pay for shipping too

I'm liking the idea of the bondera. With those two keezers have you seen anything I need to be warned about? Tiles shifting over time, plywood absorbing moisture, or anything else?

I'm in the process of building my keezer and I planned on adding subway tile to the countertop. Is 1/4" backer board, attached to plywood enough thickness to attach the tile too or do I need it to be thicker? Any help would be much appreciated. Here's a quick pic of where I'm at with it. After...

Yeah I was thinking of doing the fruit route with either mango or peaches but I like pineapple also. My wife wanted to complain but couldn't because it smelled so good that the whole house was engulfed with a mango/papaya aroma during the first couple days of fermentation. WLP007 is the yeast of...

Yeah the coffee was a cold brew of a light roast that had notes of lemon and citrus so it worked well the the citra/heull melon combo. Plus the cold brew cuts out the bitterness. A lot of people preferred it over the base beer.

I just brewed a 10 gallon batch of a NE Style IPA with predominantly Galaxy followed by Citra. I plan on putting it into 2 different kegs. One staying with the original recipe and then adding something to the second keg for a twist on it. I'm hoping to go away from the norm of using a different...

I love this style of beer. Primarily El Dorado with Citra and Azacca too

So I have added cold brew coffee to some of my beers in the past with great success but I have yet to add it to an IPA. Stone Dayman inspired me of this years ago and I thought with the soon to be new release of that beer it was time for me to give it a whirl myself. I have already chosen a...

Alright so no one responded to the White Labs Burton Ale yeast but I'm going to brew it anyway Thursday and here's the recipe. Critique away... 6 lbs 8oz 2 row... 59.6% 2 lbs Maris Otter... 18.3% 1 lb Flaked Oat... 9.2% 1 lb Flaked Wheat... 9.2% 4 oz Crystal Malt 20L... 2.3% 2.4 oz Honey...

I've used Wyeast 1318 numerous times with great success in very juicy fruit ipas. My local homebrew shop was out of it the other day so I decided to give White Labs 023 Burton Ale yeast a try. I haven't used this yeast before so I was curious if anyone tried this yeast in this style of beer? It...

I have used the Wyeast London Ale III numerous times for my New England style juicy IPAs and they have come out great. My local homebrew shop was out so I decided to try the white labs Burton ale yeast. Just curious if anyone has tried this yet?

How did the Jolly Rancher IPA come out Mx750?

I know it's a little late but I would love to hear the results of this beer.