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So for anyone who has looked at this. After two weeks in the keg now the carbination is awesome. I was feeling like it had an interesting flavor almost like iodine when I first keg and tasted it...although it was not carb yet. Now it tastes pretty good. Nice malt character with a coffee...

Ok so here is an update. Brewed it last Sunday (12/5/10) and I justed checked the gravity today. Fermentation looks like it went well...my OG was 1.051 and I have it now at 1.012 so right along the lines of expected. As for the flavor I unfortunately do not have much of a caramel infusion as...

Well actually I just was searching at apparently Dogfish Head 90min IPA utilizes Warrior in a dry hop for 3-5 days. I bet it wouldn't hurt trying since we are all in the search for perfect brew!

We were considering doing that for our Imperial IPA we brewed a few weeks back. All the research I did we found that Warrior really was best as a bittering hop only. Not to say you can't utilize in dry hopping but I'd personally would stick to the citra hops only. The IPA we did we added warrior...

Ah ok thanks still learning some of the terminology. I have not had the ST Creme Brulee but I will now look for it! I'll probably try it again with more C120 then and possible ditch the caramel candy altogether. Unless I get some hints of it then I could bump the C120 then maybe use just a .5 lb...

Note - I know I had 4 oz of Caramel 120L which maybe I could pick up more next batch and see if it enhances the flavor. And I did the Irish Moss at 15...I do it for every batch as my understanding it helps with clarity and driving stuff down but maybe its not needed in Porters in dark...

So I brewed it last night and things went well. Again I was testing this batch so went cheap. Here is what I did... I bought the brewers best robust porter kit for a 5lb pound batch. I stuck strictly to the directions they had with two exceptions. I don't have an all grain setup so I went with...

I think I may try that and add about a pound of caramel to the last 10 mins of the boil. I guess we will see if there is any taste left after fermentation. I'm not looking for an overpoweringly caramel tasting brew, just enough to know it is there. We will see how it ends up. I'll try to keep...

Ok so I need help, I really enjoy Saranac Caramel Porter and so do a few friends. Being the brewmaster of the group I have been told to recreate this Saranac beauty. My deal is how am I supposed to get the caramel flavor? I figure try to be a bit cheap as it might be an experiment batch and I...

Maxam - What did you end up using in this batch? Thinking about attempting this myself but doing a partial mash. Had some this past Sunday while a buddy was brewing a nice hoppy ale. Plus I live in the Southern Tier so they are a great friend of mine!

Thanks for the input and I might use your pics as a guide to work on my fridge. I see how the freezer would be an issue but this fridge is just sitting around now so I might wanna just give it a go. I'll be smart though and hold off on buying the tower like yourself until I know it can work...

Hello again, So I have a Kenmore 564-9446400 model 4.4 cu ft fridge that I was wondering if has a chance to be converted into a kegerator. I do not have a corny keg where the fridge is at to see if it will fit but I have a good eye for sizes and I THINK it will... Anyone used this model...

Hi All, Got a nice Brown Ale fermenting with plans to be the first batch that my bro and I are going to keg. We have all the right stuff but my main concern is how much corn sugar to use prior to kegging. I have heard use the same amount as before for a 5 gallon batch as you would for...

So I looked up Brewmasters Warehouse recipe brew builder and if I add another pound of DME the alcohol comes out to 7.0%. Ithaca has theirs at 8 but adding another looked like it would mess up a few things. I think 7 is plenty. I will give this a go in a week or two so I will give feedback as to...

Thanks for all the great info guys! I'll look into it now with some confidence in knowing they are stainless.:tank:

Did they say how long they dry hop it? Also would you change any aspects to my recipe? Want to make sure I get close enough to it...maybe extra light DME would be better, but is 5lbs enough?

I just had this brought up to me on a question I had for an IPA brew from Ithaca brewing. They apparently use Sorachi Ace as a dry hop in their flower power. That must be the key for the almost lemony flavor I can sense when drinking it. I love that stuff so I say give it a go with the dry hop...

Hey all, Curious if anyone knows which kegs, if all kegs today, are stainless steel. My future project will be to make a sweet AG brew station and would like to find kegs if I can to use. Where can I get stainless steel and/or all kegs today stainless? Any websites too that have them...

Ah maybe a little secret they left out on the website. Never used it but I see it adds a lemony aroma. Maybe adding 0.5 oz in the dry hop or at flameout will give it that true Flower Power flavor.:fro: