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YES. Very much so.

Don't let that sucker sit at 5. What will happen is the CO2 will come out of the beer (since it's higher pressure) and will come through your beverage line as bubbles causing even more foam.

This is the be all, end all of Sierra Nevada Pale Ale clone recipes. Follow it to a T and you will not be disappointed. I've made it twice. Excpect it to be a little better than the real thing - can't beat the freshness of homemade. Seriously, make sure you use magnum hops for the bittering...

Yeah, I think the yeast additions are overkill. I would just make a huge starter, attach a blowoff hose, and try to keep the temp down. I wouldn't bottle it that soon. After a couple weeks in a secondary, I would transwer it to a tertiary carboy and let it sit in there for at least 3-4...

Yeah, if you like what you are brewing, than don't worry. Me? When I switched to all-grain my beers got way better. Way fresher, better tasting.

The only reason I used a bigger line and put a loop in it was in case I had to take it apart, I'd have some flexibility. Glad it worked out for ya! :mug:

I don't think the 4433 is a good choice for a corny kegerator... I think it's too small.

Yeah, I wanted to mount it all fancy and stuff, but then I got to thinkin', and would have rather spent the time drinkin homebrew, so I did this.

I have a 3-way manifold and I attached it to the gas tank via a bungee cord. Works great, and the line going from the tank to the manifold is only about 6" long. I think I have a pic of it on my camera if you are interested.....

I did one with 6-row malt and some flaiked maize, don't know if you can get extract that's made out of 6-row though. I screwed up the bittering hops (added twice as many as I should) and it's bitter, I tell ya. Nice color though!

Really looking forward to hearing how this tastes... longest I primaried was about a month and it was fine... it was pretty high gravity as well. PS - hoping to see WEEN this year in Cincy... we got skipped last year!

I brewed this recipe as well and kegged it a couple weeks ago. Got an awful lot of cascade in the keg from the dry hopping and I think it's restricting the flow into the dip tube. Also it seems like it's taking forever to carbonate. It does have an interesting (good) taste though! Very hoppy...

I just kegged the BYO AG fat tire clone. I really wish I would have used 2 oz. of chocolate instead of 8 like the recipe calls for. It's a bit overbearing, still after 2 months of aging. We'll see what it's like carbonated, but I don't think it'll be much different. :fro:

I think it's better. Without bottle conditioning, you don't have the possibilities of the yeast adding more flavors that you don't want. Don't get me wrong - I will still bottle hefes, belgian wits, etc... but for clean beers you can't beat kegging.

What temperature have the bottles been stored at?

I'm out of town right now but I think when I get home, next week, I'm gonna brew this. I figure 1-2 weeks in primary, 3 weeks on the dry hops in secondary, and then I'll move it to a corny and stick it on the gas about 10 days before the 6th of June. Can't wait!

I'd much rather brew than scrub the outside of my cornies... but that's just me. :)

holy cow, what a sweet page. I thought for a second... "a real brewpub with a 4912 conversion... wow...." Nicely Done! Oh and the 4912 looks great too!

Can't wait to see how it turns out for ya. I am also going to brew this... really been wanting something light and tasty for spring, and this sounds like the perfect thing! Going to use California Honey Blossom honey and US-56 yeast.

yeah, most instructions for beginners don't make any mention of the benefits of secondary conditioning/fermentation. Or some of the pass the "Bottling" as secondary. But the beer really will age better as a "whole"... it's such a simple way to make such a marked improvement in your beer.