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what is the best technique for aging in the keg? rack been in, purge oxygen out with co2, then take it off the gas for a month? or does it need to stay on the gas? also, can we let it age in a closet or does it need to stay in the fridge?

I have an 11% ABV slightly complex brown ale that is in the primary .. a friend of mine has stated that I must bottle condition this beer. what do you guys think? if I must bottle condition, any tips on what I should do to make sure it turns out nice? I love kegging btw, I would much...

wait... you run your grushed grains through there twice? I crush once with the barley crusher.. I usually am a little low on my efficiency, maybe ill start doing the "double crush" wouldn't take much more time I guess...

use Palmer and Jamils Raison de Saison. great example of a simple saison. always a good choice to use this book

has anyone bought this yet? im pretty sure I really want one. I hate taking hydrometer readings and I think I would love to see the correlations between temperature and gravity and fermenting speed etc.. let me know what you think of this toy

I need help. I need to add some lemon peel into the fermenter. I don't do secondarys. what is the procedure? do I soak the lemon peel in vodka for a day or so and then strain the vodka down into the fermenter? im sure I don't want the actual lemon peel in the carboy. NB grapefruit pulpin...

honestly just make Jamils Raison de Saison. or vary it slightly maybe something like this 11# pils 1# wheat 1# munich 10 .75# cane sugar mash at 147 use mt. hood hops or something mild.

does it work worth a damn? I have only every used PBW in the past on all of my brewing gear. I love to sprinkle some into carboys to get the gunk freed up. Im thinking of switching. oxyclean as good?

mine is similar and I love its color. 9# 2 row, 1# victory .5# wheat bittering with Chinook, Chinook and azacca for mid boil, finishing and dry hop. the simple bill lets something like azacca/citra or Amarillo come through really nicely. use clean yeast like 1056 and ferment cool

how do you feel about a single hop being used in the recipe? (cascade)

good point... I left it under 50 IBU because dogfishead indian brown is only 50 I believe and it has a lot of hop character I think.. you think upping late additions while keeping IBU under 50 would be cool?

10# marris otter .4 # chocolate 200l .75# crystal 60 .5# crystal 80 1.5# wheat 1.5# victory 1oz cascade 60 1oz cascade 20 1oz cascade 5 -I really like simple classic hops thinking either pacman yeast or 1056 (what do you think) OG 1.074 IBU 42 23.5SRM *I have no idea why I...

I run an immersion chiller with ice bath recirc system. I have a rolling ice chest with a submersible pond pump down in the bottom of it. I dump the first 5 gallons of spent hot liquid into a 5 gallon bucket and throw it in the yard... I then recirculate and it takes me only around 15 minutes to...

they have killer garlic fries and make a good marzen.

backcountry cream ale

African Swallow

Jamil and Palmers book for a baseline recipe, brewers friend to tweak expand or to go big...

I have never been around a hobby that attracts more "know it all types." well said. I have a hard time even brewing with people I like. Its a personal hobby and everyone enjoys their own process/ritual.

I would give one of my plums for a temp controller that I could adjust remotely from my smartphone from anywhere on the planet. (at work)

I have a big red that I dry hopped with 4oz of hops in the primary. it does not have as much aroma as I need for this brew. Is it uncommon to dry hop both in the primary and in the keg? I already hooked it up to gas.. is it too late? or can I vent, open it up, and drop in a couple ounces in a...