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Here's my latest go - brewed Friday the 21st, kegged this past Wednesday the 26th and this is from yesterday the 27th- 14# of pale ale malt, 4# oats, 3rd generation A24, Citra and Mosaic:

I do out of mine - found it a lot easier with the 90 degree hose barb, just enough pressure fill the volume from the beer being transferred. V low pressure -- no need to over come the hydrostatic pressure of the vessel like doing a closed transfer from a carboy.

My current favorite is A24 Dry Hop from Imperial Yeast

I actually just kegged my A38 today - can was from April. I too got lazy and didn't make a starter, took almost 2 weeks to get from 1.062 to 1.016... not 100% sure it finished -- got antsy for the weekend. I'm used to being able to keg these guys after a week. Anyway, still drinking great -...

Here's my latest go around: 6# MO 6# GP 1# Flaked Oats 1# Flaked Wheat Warrior to bitter, 1:1:1 Galaxy, Simcoe & Citra. Denny's 1450:

I'll prefece this that I'm a php/css/webdev noob. Your post actually inspired me to look into this. Make sure you have the the embedded LCD code in R-Pints .php pointing towards the correct .css file. I would also cut down on a lot of the cruft (background gradient, boarder) for something...

Had followed Brau's hop additions for my first 2 extract batches, both came out awesome. One with Simcoe, Galaxy & Citra and 1217 & the other with Mosaic, Galaxy & Citra and 1318. Both hazy until they kicked. Ventured into my first batch of all grain following the recipe on post #1418 but...