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Thanks for the advice. I'm teaching History at Arete Prep in Gilbert, and also getting a second Masters (in History) at ASU. I might want to do the PhD thing in a few years, but probably not. I'm at a place in life where I want to spend more time enjoying my family and my hobbies.

I live in Chandler. I've been pretty busy with the new job, and completing a second Masters, but we bought a house so I have dedicated space for brewing. The new year looks promising! I have two Chugger pumps. SO, it sounds like I want to place them on my rig below the kettles, with the inlet...

Yes, I've managed to get a system set up and do a little brewing everywhere I went (except Iraq and Afghanistan, more's the pity.) I have been all-grain for about 5 or 6 years, and I've got a working 20 gal. HERMS system with two chuggers and a coil in the HLT for mash recirculating and wort...

I feel the need to reintroduce myself, even though I have been a nominal member (and dedicated lurker) for some time now. I recently retired from the Army, and now have time to pursue my love of brewing. I have a pretty fair 20 gal. HERMS system right now, with two chugger pumps and a recirc...

If you really want to work with a gravity that high, you might want to try a second yeast addition of WLP099. I use it for my barleywine with good success. When you're about maxed out with the SDSY, do another addition with the 099. That should eat up most of the remaining sugars. You'll end up...

I can live with that. Thanks for the help.

From the sound of it, I just need longer lines and I'll be set. Is there any down side to using longer lines with a less pressurized beer, such as my stout? If not, I'll replace all three lines so that I'll be ready for whatever beer I want in the future from any of the taps. Otherwise, I'll...

I've been kegging for about a year, but I just got a kegerator (from Beverage Factory) with a 3-tap tower. Over-all, it seems to be working great. I have a duel-control on my CO2 cylinder, with a splitter on one of the outlets, giving me two lines of one pressure, and a third line with a...

Day 5 after kegging - using the tried and true "slow" method of force carbonating at final pressure - and a nice head is now appearing. Not as much as I expect at the end, but certainly enough. The mouthfeel is perfect, and the taste is amazing. The wheat experiment is a winner, in my book.

My 3-tap kegerator is freakin' AWESOME! I've been a little short on time to brew lately, plus it's been beastly hot here in the midwest, so I currently only have two kegs in it (an IPA and an amber lager) but it works great and looks fantastic. I just ordered three customizable pulls from...

Inspired by San Tan Brewery, I decided to try using a pound of malted wheat in my IPA to give me more mouthfeel, instead of 6-row or oat. HUGE success in that department - the mouthfeel is perfect. It is one of the tastiest brews I've ever made. It's all cascade, with 7oz (in a 70 OG beer)...

San Diego Super Yeast update: My American Amber Ale brewed fast, attenuated really well, and tastes fantastic, even though it's less than two weeks old! I have it aging in a keg, so I've sneaked a couple of samples. Very nice. The SDSY is very neutral. I won't use it again for a flavorful...

Turns out that my Spectometer is screwed up. When I tested with a regular hydrometer, I'm at 15, which is a little higher than I was expecting, but not all that surprising because I had a high percentage of non-fermentables (hence the higher than expected "efficiency" of my my mash.) So, I have...

I just tested my amber ale -- after 54 hours it went from 64 to 30. Interesting. I'm not seeing as much activity (bubbling) at this point, though. Still, dropping 34 points 2 1/2 days after pitching is pretty impressive. I was in a rush (I know, never rush your brewing) and pitched the bottle...

I just tried San Diego Super with an all-grain American amber ale. I pitched it at 9PM Sunday night. It was bubbling like mad when I got home Monday evening, and today, Tuesday morning, the apparent fermentation has slowed considerably. I'll pull a sample for testing tonight. It started at 64 OG...

I've just ordered my first kegging system, and I like the idea of running a standard pils, start to finish, in two weeks or less. If White Labs HP Lager Yeast (WL925) works as advertized, it would be amazing. But does it actually work that fast? Also, they don't say anything about the flavors --...

I just brewed a relatively modest Imperial Stout last night, 1.089 OG (temperature adusted.) I don't know if Nottingham is a typical yeast for this style, but it reportedly can handle the anticipated final ABV, and I've had great luck with it in my first few batches, so I used it (fermenting at...

I envy your proximity to Midwest Supplies, but I don't envy the climate. I'm perfectly happy feeling "chilly" here in GA at 50 degrees. Welcome to the board, from a MN native who fled long ago. Cheers!