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The biggest thing I would like to see is the customization aspects of iBrewmaster 2 (all fields are editable in each recipe but do not alter the main file) and the cloud compatablility of beersmith (super easy to make a recipe on computer, move it to the cloud, edit and tweek on the iPhone and...

Aging is the most important aspect of it, clarity doesn't really matter, but does play into aging as it is a good indicator. Aging gives the yeast time to clean up its mess and off flavors, but if you have great flavor and your gravity is right then go ahead and drink it.

I have a brother in law that lives in the area and he has taken me to quite a few. I really enjoyed Lost Rhino and Old Ox.

Perfect!

The number 7, perfect, holy number, heavenly ale. Have to play off that theme when naming as well.

Looks good. The only thing I would change would be to change your 60 minute addition to a different/cheaper hop as it will be burning off almost all of the flavor/aroma anyways.

Yes we are. Currently we are located and distribute only to longview. We are small and just opened last year, but if you find yourself up this way let me know. It does take about 6 hours to get here. Although, I am willing to open the brewery even when we aren't open for a fellow homebrewer.

This is not a palate trasher and we do call this a Texas Brown Ale (another name for the Brown IPA), hops are forward but balanced by the malt. Think of this as a hoppy brown ale and not a hoppy IPA. OG: 1.064 FG: 1.016 IBU: 45 SRM: 17 78.24% 2-Row 12.09% Vienna 2.42% Caramel 120 L 2.42%...

I love this hop. I opened a brewery this last year and we use 007 hops in two of our beers. One is a brown IPA (it is balanced and apsolutely amazing. The apricot/black tea from the 007 meshes well with the chocolate malts. If you want I could shrink the recipe for you. We also use the...

agreed, no reason to sanitize the peppers since they are boiled, but placing them in the over could help provide the unique flavor.

We use brewer's clarex instead of clarity ferm and they do suggest a higher dosage on higher gravity beers. But if you are limiting your wheat to almost none or none I wouldn't worry about it. 1 small vial treats 7 gallons, so I wouldn't worry about it, you should be good. But a good rule of...

Subscribing as I am interested in this. I own a brewery and I really want to get my hands on some for an all Texas beer.

I have just opened a brewery and I can tell you go as large as you can. We have a 7 BBL system and a 1/2 BBL system and it is killer to brew on the small system. The brew days are almost just as long and you have to wait just as long for beer for the fermentation process. Our 1/2 BBL system...

Agreed, it was like a click bait for me. I had to see what they were talking about.

Really if it has been 5 months I wouldn't worry about it. Especially if you transfer to a new keg (I missed that part and only paid attention to the last two posts). The yeast activity will be non-existent at this point. Also you have more dedication to cider than me. A keg will not last me...

I would toss in some potassium sorbate to kill off the yeast. You could just keg it and you should be ok, but to be safe and to make sure that it doesn't re-ferment I would suggest it since you are back sweetening. But do not add the concentrate until you keg it. As for the amount to add...

I would soak wood ships in bourbon and then drain and use what you drained. I would not add the oak chips unless you are planning on removing them later. You will get too many tannins if it lasts too long due to the pressure forcing the beer into the wood chips.

Could you make it longer, like several feet longer? I am a small brewery and we are stiring mash by hand, a little rough, and this seems interesting if I could get it longer. I could let you know the exact length.

I am going to say yes, homebrew leads to cancer. You live longer if you homebrew because you get to "enjoy life more" and the longer you live the more likely it is to get cancer, thus: Homebrew=Happiness=Longer Life=Cancer :( :mug:

Turn off the CO2 to the keg, then off gas the keg until there is no longer any co2 coming out. Once that is done then place the keg on 5 psi of pressure, just enough to get it out of the keg. If you are still getting foamy pours the next day, then turn off co2 for several days and everytime...