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I have a different problem. My keg dip tube attachment broke. The barb that I attach the cleaning line specifically. Does anyone know where I can get a replacement for that? It can't cost more than a couple dollars to produce.

I guess they are not concerned about hot-side aeration o_O

6 packs for 10 gallons is WAY overpitching. 2 would have been plenty. Overpitching can cause problems just as underpicthing can.

Your best bet is to use an enzyme that can break down some of the remaining long chain starches into fermentable sugars. Why the mash at 158? That seems awfully high to me for a Belgian beer.

A lot of the water we get here in the Front Range of Colorado comes through the Moffat Tunnel, a 6.2 mile limestone lined tunnel going through the Continental Divide. I find the water I get from that (after it goes through my municipality) has very little mineral content (so it is soft) and a...

I wished I liked the taste of diacetyl. I am a human taste detector for it too. I can smell it from across the room if someone opens a bottle of beer that has it. :( I recently had it develop in half of a batch of Brut IPA. I fermented in primary for 14 days then dry-hopped into 2 - 5 gallons...

Agreed. I used to do a blend of WLP 565 and Wyeast 3711 for my Saisons until Inland Island Yeast started doing it for me.

I normally use dry Red Star Pasteur Champagne yeast (not called that anymore, its the yellow packet) to bottle condition my Belgian beers. Costs $.75 a pack at my LHBS. One pack is good for 2 - 5 gallons batches. I boil water, take out 1 cup worth and let it cool to 100 degrees or so, then...

Depends on your OG.

1.072 to 1.014 is more than 5% ABV. That is more like 8%

I just brewed my Tiger Victory Double IPA this past Friday. Should be ready for the Cotton Bowl. I will be there.

I would leave it at least 2 weeks, maybe more. Just taste it every few days and take it out when you like the flavor is where you want it.

I would lager longer than 14 days. I normally go for 30.

+1, US-05 for ales

This series of vidoes will help:

I think so. If I remember correctly I used a couple pounds of Turbinado sugar for a 10 gallon batch.

I think Galaxy is harsh and Columbus is too high alpha to dry-hop with by itself. What cryo hops do you have? Just those or do you have others?

That Rye Wine I going to be viscous. The one I did with 50% rye (also aged in a whiskey barrel) would pour out of the keg with no head at all, then about 3 minutes later the bubbles would finally escape to the surface, producing a thick 1 or 2" head in the glass. It was amazing to watch. I wish...

For my Fuller's ESB clone I use 1.5 lbs of Crystal 90L and 18lbs of Marris Otter for 10 gallons. Comes out a pretty mahogany-like red color.

No. It still has diacetyl though so I took it out of the keezer and am going to let it warm up for a few days in hopes to get rid of it.