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the coupler is sitting... oh gosh... i guess I win dumba$$ of the week... I had the handle locked into the open position... problem fixed... at least we both got our abs worked out from laughing so hard :)

So I filled a sanke keg with a delicious english mild a few weeks ago with some priming sugar to get it carbed up to about 2 volumes. Now I went to put the coupler on and I asked my dad who has dealt with these kegs lots of times and he said no problems, just push it down and turn. So I pushed...

when you and your wife are planning the house you want to someday build "She" suggests a 2000 sq ft cellar with several walk-in coolers and plenty of room to store "all your crap". even though she bought you a couple 6 gal better bottle fermenters and aeration kit for christmas. :P

see that's why I want to get 3 more Sanke kegs, fill em up, keep em cold and it should last me into the summer.

Try some gelatin finings, and after a few days keg it or bottle it. Just make sure you let the gelatin bloom in cool water before heating it up to make it clear. (Don't boil the gelatin) I sometimes use gelatin to get my beer crystal clear if it's not dropping out fast enough. Let me...

I normally get much higher extraction and efficiency than I should, but I just got a Barleycrusher malt mill so that should be slowly getting dialed back to a lower number as I figure out the right spacing for my crush. I never use a blowoff except for a hefeweizen cause I never really need it...

I've shared one of my english milds with some guys at one of my club's meetings and they tasted it as well. All of the last three brews I did have that same tart character. The english mild and northern english brown were brewed with wyeast 1099 whitbread. I pitched cold around 60 and let it...

I've brewed Hefe, Wit, English Mild, Northern Brown, Cream Ale, American Brown, etc. I've used Continental Pils, Maris otter, and extract kits. Some of the guys in my club say Maris Otter and wheat make beer tart but I haven't found anything to support that idea. Could water chemistry be making...

I completely agree. I routinely turn a beer around in 2-4 weeks from kettle to glass. English Mild and Hefe, a week, 2 tops.

What recipe did you use? I've been looking at Biermuncher's newcastle thread and I came up with a different recipe, wanted to compare with yours. This is what I came up with 7 lbs Maris Otter 1 lb Corn (flaked) .5 lb Carafoam .5 lb Crystal 20 .25 lb Crystal 60 .25 lb Crystal 80 .25...

I apologize if I was a little short, I didn't intend to "jump" on anybody. I just expected a lot of newcastle bashing with the usual "skunk in a bottle" comments. I personally think that when you get a good example of newcastle that it's a good beer. I know it's a lot thinner than a porter or...

I know it's a belgian strain, in the White Labs notes it says it brings out a plum character. That's what I taste in a good example of newcastle and that's what I like in a good newcastle. I don't understand why everybody hates on nc. It's like comparing a 2 yr old example of a Hefe kept in the...

Trying to get something drinkable and smooth with a plum character like Newcastle. Balanced but more towards maltiness with a slight sweetness. Dominated by these flavors: Biscuity, bready and malty Secondary flavors: Fruity esters, Plum smooth, low carbonation, very slight hop presence...

I started getting interested in brewing about 2 years ago, brewed my first batch 3 or 4 months ago, started with an extract kit that was great, second batch was an AG attempt that I messed everything up you can name, slight lacto problem, turned out fine cause I added some fruit and made an...

you rock bud! thanks so much!!

so what do you think a german pils would be? Is there some resource I could see what a typical malt would render? I looked it up online but I don't even know what to call what I'm looking for...

I downloaded the "brewpal" app for brewing on my iphone and they don't seem to have a single continental malt in the grain selection so I was trying to add a german 2-row to the list for my wit and there is some field that is requiring a number to be assigned and it's called "P" the range is...

thanks so much everyone! Yeah I'm not really being impatient and trying to rush things, I want to drink good beer (That's why I'm making it not buying it) but I would like to focus on some of the styles that are inherently quicker finishing and meant to be consumed young. That way with healthy...

thanks guys, yeah I had thought of a mild especially since it's one of my favorites... Hefe first, then a Mild the next week, then maybe an IPA in another carboy the next week... and see how things go from there... That should get me going and able to catch up to consumption levels :P

well crap those aren't quick! I might just have to break down and buy a commercial keg for the interim until I can get some decent homebrew stockpiled and ready to serve... hmmm