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So it definitely has something to do with my regulator. I turned one keg up to 40psi for about 50 hours last night, then back to serving pressure and the pint was nice and crisp. It had that effervescence that I was lacking before. I'll have to do further research to see if the psi is...

My temperature controller says so. Of course though the first rule of brewing is never trust your thermometer. I'll stick my mash thermometer in there when I get home from work. I'll give this a try too when I get home. Didn't think about the regulator getting jarred. I'll have to grab...

It's inside the fridge, regulators and everything. I have a primary regulator, then a secondary with 1 regulator for each keg. I tried letting it sit for an extra day at 30 psi, which didn't help. I would think that's comparable to higher pressure, right?

To start off, I've been kegging beer for going on 3 years, and this issue just started coming up. Background info: I recently moved, and the water in my new place is ****ty, so I've been doing mash additions of chalk, gypsum, and/or calcium carbonate to help with that. This is the only...

Bosco: That sounds like something pretty easy to do. I agree, since it's boiling and mashing, I'm not too worried about anything surviving. I just don't want the water chemistry to get all ****ed because it sits. I'll look into chlorine concentrations for storing water. Seems like it may be...

I'm about to move into an apartment, and I'm playing with different ideas for reusing water so I'm not dumping a lot of water off my balcony where I'll be brewing. One thing I'm thinking of is getting some type of plastic barrel and running my IC water into it, then using that water for the...

Thanks for the followup! I'm thinking of doing something similar to this pretty soon. I'm curious how tall you made each tier, and how tall you are. I'm thinking I would start with the height of my carboy on the ground, then do the BK height right above that, then MLT, etc. My concern...

So I've been brewing for about 4 years now, with a few hundred gallons under my belt. I've used this site from day 1 for help understanding things, to formulating my own recipes. The first recipe I created by myself back in '09 just took first place in the Imperial/Strong category of a...

So I won a free smack pack from Wyeast for getting best in class at a recent competition. The problem is that I rinse my yeast, so I have about 5 batches each worth of American Ale II, London Ale III, Belgian Abbey, and a wild brett that I caught in my back yard. These 3 pretty much cover...

edecambra, did you ever find something cool to do with the forbidden fruit?

Ah nah, I'm too lazy.

A ton of juice came out of them while they were smoking. I drank a cup of it. Absolutely amazing...smoked cherry juice...

My cherry barleywine is coming along quite nicely. I smoked about 5 lbs of cherries and added those plus another 3 lbs of non-smoked cherries (Ranier I believe) to the secondary. It's been sitting on them for almost 2 months now. I pulled a sample last weekend. The smoke flavor is strong but...

I'm drinking one as well, but mine's only about 5 months. Aging very well. A little hot (ended at 19%), but I'm glad to see the hop aroma has stuck around. Fantastic recipe! Cheers!

Thanks for the feedback guys! I keg and bottle, but I wanted to bottle condition this one to help preserve some of the yeast characteristics. I'll just start pulling samples every weekend to see where it goes.

This is my first time catching some wild yeast. A while back I took some extra wort from my sparge, put it in a mason jar, and left it outside for a few days until it started to bubble. Then I put the jar in my brew room for about 5-6 weeks, until I was ready to brew (hoping it would sour up a...

1. The 6.5 gal bucket is pushing it, but you should be fine, just rig a blow off tube. Splitting it into 2 vessels isn't a bad idea either, I've done this, works fine. 2. You might want to pitch some dry yeast at bottling just to be safe. I've made barleywines/stouts with similar OGs, and both...

Good People is the best I've had when I would visit the area.

+1 again for the Rebel Mill

Slipper Pig Brewery here in Poulsbo, WA does a dandelion sour, which is amazing. I know they use the whole plant, roots and all. Not sure when they add them, or if it's a hop substitute. But it's one of my favorites they make.