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Nope. Did not.

I have been twice in the last few weeks. It’s a bit different experience in the shop as it's a much smaller space. Still works. Super efficient and great staff as always.

Hopefully everyone here knows. They are open and in new digs a block further south on S Congress. Much smaller space but connected to Last Stand Brewery

One would think but much to my dismay the single tap is slightly of center. I have no idea how as I measured 3 times. So this will just compound my annoyance.

Your post inspired me a bit. I whipped up a Belgian Single recipe last night after seeing this. Was going to do an APA this weekend but I think I will switch to this single as I have not brewed a Belgian.

Haha. I could go further, I know. I am generally and understated guy. I have had a can of chalkboard paint sitting on the bench in the garage for 3 months. The other thing I can be is super lazy. Haha. That’s also spurred on by just one tap. It will probably get the chalkboard when I add the...

It was a bit decked out for the holiday. Going to add another tap this weekend.

I like this idea. Post xfer, I up the pressure to 30 and pull the prv many times. Maybe 10-12. I haven’t had any evidence of oxidization in any brews.

Won’t really be an APA. Who cares, likely be a good beer. Bring the crystal down to 5% and you will solid be in APA grist territory. Cheers!

Ultimately, aren’t they both doing the same thing. One is just purging star San and O2 and the other is just purging O2. I use the star San method as that is my sanitizing of the keg as once fermentation is done I do a closed transfer to that keg. Beer replacing the CO2.

That ultimately depends on several factors. I fill my 5 gallon keg with 2.5 gallons of star San. Generally that is all displaced out of the keg in 24 -36 hours or so. Generally said I would say it is well purged before you reach high Krausen.

My neighbor is the COO of a local craft brewery and has been awesome in dialing in process. We’ve talked about dry hoping. In order of preference for him: 1. Suspended bag (CO2 won't hurt the hops, oxygen will) 2. Open lid, Drop them in and purge by pushing CO2 through the liquid post 3. At high...

I do fermenter connected to gas post of keg and a liquid line from the liquid post to a bucket. I start with the keg half full of star San. As fermentation begins it pushes all the star San through the liquid dip tube into the bucket. Then starts to blow bubbles. Then during cold crash the keg...

Definitely possible that pouring from the boiling kettle introduced a bunch of hop particles into the fermenter and some of those beasts can stick around. Another way to help combat it is to cold crash before packaging. It can help in getting more of it to fall out of suspension as well as aid...

Are you free pitching your hops, using a spider or bags? Hop burn is often described as sucking on a black tea bag, astringent. Time can dull it.

Happy New Year brewers! A nice 74 and sunny today. Here is the HB Spiced Amber. Orange, cinnamon, and a hint of all spice.

HOPZOIL HAZY - AMBROSIA HOPZOIL - CITRONE HOPZOIL - EL DORADO HOPZOIL - SAAZ HOPZOIL - CASHMERE

American Stout. 7.0%. So delicious. Coffee and chocolate. Nice bitterness to balance the sweetness.

HB American Stout 7%. Brewed with HotHead and conditioned in the keg for 5 weeks.

i like to take it to parties and family get togethers.