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Next time just toss in the hops no bag. But do use a sanitized hop bad tied over the end of your racking cane when you siphon. Same effect in the end without the trouble.

Where does this 70 degrees # come from for bottle conditioning. If the beer fermented at say 64 degrees would in not also condition at the same temp? same yeast, why bring up to 70? Will it not carb up at 64 or will it just take a bit longer?

@phunhog, do you use a normal racking cane? Is it stainless? How you you tell how deep you are with the racking cane so not to pick up trub? if pushing w/ C02 do you just connect a short lead into the #10 stopper and pull the out from the racking cane just like you would do with a corny keg?

Some will say yes...I say it depends on the style. Some styles/ingredients need to be mashed in where some do not (like rye and oatmeal.) You can make great beers with extract but all grain adds a challenge fun factor to it.

Well I didn't use a bottling bucket. I racked directly off the top id say 1/3 of the carboy into each bottle before putting the rest in the keg. I realize the yeast isn't dead, i just wasn't sure if it would have all fallen down below where I racked from. Only time will tell I guess

Ok so here is what I did. (First off let me explain that I have never bottle conditioned before, I went right to kegging from the get go.) So I had about 6 gallons of finished IPA in the 2ndary and I cold crashed it as I normally do before kegging. Since I couldn't fit all 6 gallons in my...

Huh...I always fill my HLT with hot water from the tap. I figure heating it from 90 degrees will take less time than from 40. The water will be boiled at the end of the process anyway. Is there any proof that this will cause mash or strike problems?

The beers are in the 2ndary. Dry hopping the 1098 with amarillo, willamette, fugles, and hallertau that I had in the fridge. Hope they complement the british style. At the transfer the beer taste pretty darn good.

I'm about to do a 12 gallon batch of Red Rye IPA (similar to Founders Red Rye) and I was thinking about splitting the batch and using 2 different yeasts. The recipe call for 1056 which I have done before and it is very good. But I have some washed British ale 1098 in the fridge as well...

I just used a tin can, cut and flattened out. wedge it between the brew stand and the kettle below the sight glass. looks like crap but works

As a guy who grew up in the mountains of Colorado, went to school in Denver and worked in Colorado Springs each area has it's good and bad. In the mountains things are very pricey but it is beautiful. They pay you up there with sunshine, expect to probably work 2 jobs and live in a small...

Here are some that come to mind Melissa Rauch - Bernadette from Big Bang Ashley - from gator boys Heather King - from Tanked

I rack through a nylon hop bag every time i transfer. Just sanitize it and tie it to the end of the racking cane or auto siphon. I just do it on the input end. I don't think it really helps to oxygenate though. I'd still shake the crap out of it.

Huge Avs fan here....I hope so too. Although our local ECHL team could get a bit more exciting to watch as players search for places to play.

Costco Connection is a magazine that costco members get monthly. A complete waste of paper if you ask me, they go right into the recycle pile at my house. Cheap homebrew supplies at cost would be sweet though

Here is mine (before I cleaned it up) https://cdn.homebrewtalk.com/gallery/showphoto.php?photo=51311&title=keg-lid-false-bottom&cat=4

I used the same insulation in the Youtube video (i think it's called reflectex), I bought it at Lowes. I only loose a degree or 2 in mine although it is not usually below 30 degrees when I brew. I insulated the bottom of mine too. I use it for both 5 gallon batches up to 11. If you do...

I love my keggle mash tun. I've never had a need to fire it, just insulated it like this http://youtu.be/l5Ry2lBCjfk. for the false bottom I actually used the cut keg top and putt hundreds of little drill hole in it. It works great

Yes, however you need a dedicated root beer keg. It is nearly impossible to get the root beer flavors out of a keg, which will effect future beers you put in that keg. Also soda is served at a much higher PSI than beer. I serve mine at about 40 psi with 20+ feet of line. You need a lot of...