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Design beers accordingly! Stouts and Bitters are fantastic served from a stout faucet, but I've had to adjust every recipe to tailor to the stout faucet. In fact my first Pale Ale turned out more like a cream ale. Simplest solution: Increase bittering hops and reduce the use of specialty...

heh again. seems like it's a javascript page. you're going to have to go under "replacement parts" tab to see the diagram.

heh. Found a nifty diagram when I looked up the faucet: http://www.micromatic.com/draft-keg-beer/taps-faucets-pid-JESF-4.html I'm surprised by the two o-rings, but they are in fact in the diagram. Both may be needed to properly seal everything. post a video of your pour; I enjoy a good video =)

hrmp. Both to fuzzybee and SpanishCastleAle. I would say to check the restictor plate, makes sure the o-ring is in there and everything is sealed tight in the tap & nozzle. Sounds like beer isn't going through the restrictor plate and the CO2 isn't being knocked out. There should be the...

I have 6' lines, 30 psi, at 36*F and it take about 10 seconds to pour a pint. You can carb the beer in about 6 hours under high CO2 pressure if you're willing to sit down and drink a beer every hour (assuming the beer is already cold). When done, I depressurize the keg and pressurize it to 4-6...

while researching said topic.

Yes! haha. We met up in Key West, Florida on vacation a year ago. He may have picked up the parrot and eye patch there and turned pirate--I haven't talked to him since.

hey, believe what you will. There's some pretty stupid stuff out there; you did get the numbers right though! Took him a year and a half. He survived the weight loss, but I question his health (mental and physical).

Brewing Class? Cool. What's your scheduled guidelines for when the beer is "finished"?... and is there a book to accompany this class?

He never did kick the rum part of the diet. Doesn't even drink beer anymore! I keep 6 kegs on tap too (can fit 8 in the kegerator). I find keeping the variety up so I'm not stuck on a single beer every single night helps keep my interest in beer constant. There are a lot of beer style to...

Build beer into your diet by keeping track of your calorie intake. Lost 25lbs over the past four months while consuming 3 beers a day. I accepted beer as part of my diet long before i started losing weight; it's a delicious snack; in some cases a meal in itself. calories are calories; just...

My fiance hates beer; doesn't like the smell of brewing, and told me to get the hell out of the house... And build a brew shed. I think I'll marry her after all.

Much of my brew have been stouts, but I've been taking my time working around and toward perfecting an English Bitter. Stouts and Bitters are the reason I started brewing; if I had to choose put me down for the English Pale Ale category.

+5gal Brains Clone (New Years day) +5gal Cider +5.5gal Cider Beer +5gal House Stout +5gal Guinness Clone +5gal Pale Ale -------------- 2915.75 + 30.5 = 2946.25

from Brewmaster's Bible: http://books.google.com/books?id=82Qbl90YdhQC&lpg=PT27&dq=homebrew%20bible&pg=PT67#v=onepage&q&f=false When boiling for 3-4 hours the coagulated protein is dissolved back into the wort for a smoother beer, as well as creating darker more toasted/caramel flavors.

hello all, figured I'd introduce myself; I'm 25 with a EE major from VT and I've been brewing beer for almost 6 months now and have at least a dozen 5 gallon batches literally above my belt; I've been researching beer pretty extensively these past few weeks and most of the time I end up on...

Double post. But while I'm at it; my real curiosity is what I'd get at, say, 150-155 degrees. Anyone know? I didn't go that far in my first round because I wasn't sure if I'd be cooking the wood at that point.

Agreed. it's what I'll be doing with my next batch. Probably with a lighter body beer. Will probably keep the oak in the secondary with both batches too, to keep consistency between the two batches as much as possible. definitely big difference between the two batches I have now, far more than I...

Lets start with the setup and I'll get to my explanation/results/unknowns at the end: 2.5 gallons split into two pots. Chilled one pot in ice water (chilled to roughly 60 degrees), heated the other to 135 degrees. Took 4 oz. of oak chips in a hop bag and placed in hot water for 2-3 minutes...