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I have the original Bradley and love it. As long as the ambient temp is above 50F. you won't have a problem with temps.

I just finished an American hefe with Wyeast 1010. I experienced a thick krausen that came close to the lid, but no blow off. Ferm temp was 61F. This yeast creates a strong sulfer smell during fermentation. The finished beer has a clean flavor with no esters and a slight sulfer smell that I...

You could make a dunkle with Munich as your base.

What is the temp rating of the vinyl hose?

Here in Wyoming it has somewhat of a cult following with Ski Bums and Fly Fishing Guides. "They don't give a blue ribbon to every beer."

A 5 gallon batch will take 48 bottles of the 12 oz. Size.

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I was recently at a trade show for c-stores and the Coors rep poured me some new lemonade beer. I can't remember the brand but what I do remember is the taste. It was exactly like alka-seltzer. I you enjoy alka-seltzer you may enjoy that beer but it wasn't for me.

Thanks for the tip. I just started kegging so this should work.

What techniques would you use to keep your American Wheat beers cloudy? With my research so far I've learned that torrified wheat will help, and a low flocculating yeast. I've heard that a protein rest will also help. Any other tips?

I've noticed with my last couple of batches of S-05 that it's a slow starter. The blond ale that I have fermenting right now had about 30 hours of lag. It always attenuates really well and I've never had any off flavors so I don't worry about it.

Try plugging your hop schedule into an online calculator. I think you may want to scale them back. You are near 100 ibus with just the fwh.

What style are you going for?

I made all kinds of changes. -Added 8oz. of Dry Malt Extract to the boil. -Used the 1oz of Cascade at flameout. -Tonight I dry hopped with 1oz. Cascade and 1oz. Amarillo -Also I made a big starter with some washed Wyeast 1469 I had. This will be my first kegged beer. Should be interesting.

I just looked at the inn keeper spec sheet and it calls for 2/3 cup. I used that amount with my tap a draft system and definatly over carbed.

I really enjoy the flavor of Willamette in Lauganitas IPA. In my opinion that flavor really comes forward in that beer.

I just made this recipe and threw it into my new Tap-A-Draft system. This is a recipe that I will have to make again.

How many gallons is this for?

9.5 lbs. Marris Otter pale malt.

I spend my summer days chasing trout around Northwestern Wyoming. I picked up a drift boat last summer and have become an elitist snob who refuses to allow spinning gear on the boat. My friends still enjoy fishing with me but I think it is because I bring homebrew.