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The American Ale is a recipe I have brewed at least a half a dozen times sucessfully. I changed nothing.....except the water. I tried using bottled spring water to see what it would do. The wit was probably a miscalculation on my part as I follow the Northern Brewer priming calculator.

I have two beers bottled, an American Ale and a Wit. These were bottled almost 2 months ago. The Ale is under carbonated and the wit is over carbonated. Is there any way to save these beers? I was thinking maybe pouring the ale into a keg and force carbonating it. Suggestions? Anything I can do...

When I first used lactose in a stout (about a year ago), my LHBS owner suggested I add it right before bottling (along with my priming sugar). Seemed to work pretty good. Took a few extra weeks in the bottle to get "creamy". That is my plan with this Orange Cream Ale that I am now bottling later...

Bottling a cream ale later today. Trying to figure out how much lactose to add before bottling (5 gallon batch). Looking at various recipes, I am seeing anywhere from .15 lb to 1 lb. What determines, besides personal preference, the amount to use? Last time I used lactose (for a stout) I used .4...

Had my water analyzed here at work. Gave them samples straight from the kitchen tap and also filtered using our new Pur filter. Here are the findings: Hardness (unfiltered): 250ppm, filtered: 200ppm Chlorine (unfiltered): 0.7ppm, filtered: 0ppm pH (unfiltered) 7.75ppm, filtered: 7.93...

Brewery stickers on my Jeep: ...and Hans himself:

My bad...if I could draw I would put up a pic of what I am thinking. If I knew what I was thinking.

Nope, I mean 6". If you take the 36.5" of the keggle and burner plus ~5" for the casters you end up 41.5". Then add 6" for the cart and the top of the keggle ends up being 47.5" high. Much taller than that and it gets awkward to stir. At least that's what my mock up tells me.

Yup, gonna be a challenge.

What I want: -Single tier -3 keggle -2 (or 3) burners -Use existing SQ14 burner (+ 1 or 2 more) What I have: Current SQ14 burner + keggle = 36.5" tall What my latest idea is: -Build a steel "bed frame" type cart 19"x60" -Steel platform -Place the burners inside frame -Add 4...

Samuel Adams Cream Stout

Gonna check this out, but before I waste any time...is this freezer big enough for 2 cornies (and a 5lb tank)? http://allentown.craigslist.org/app/2855498704.html

Without reading through 23 pages of this thread......can I also use this same technique to convert a chest freezer into a fermentation chamber? We are talking in the range of 50-60 degrees.

...in a brewery surrounded by thousands of barrels of beer, I am drinking grape Powerade. Not allowed to drink on the job. ;)

Corporate has finally given the okay for me to take this class: http://www.siebelinstitute.com/courses-a-programs/online-courses/details/12-wba-concise-course-in-brewing-technology-online I can't wait to start learning and improving my brewing skills and knowledge. Best part: Sam Adams...

Haven't done any price searches yet. We use Hansen here at work for water hoses and they seem leak free. I was concerned about any small bits of trube getting stuck in them. A soak in PBW and starsan should take care of it.

I know tri clover fitting are preferred, but has anyone thought of (or used) Hansen fittings to connect hoses? Any thoughts on sanitation/cleaning issues with using these? I have access to these in stainless, which is more budget friendly than purchasing tri clovers.

I get mine from work (Samuel Adams). When kegs come through with the spears missing, I get permission to take them home. We don't repair them. I would stop in a local brewery and see if they are willing to sell damaged kegs.

I have 6 of these fans. Are they good candidates for stir plates? My electrician friend says they will spin really fast.

Thanks guys. Will continue as planned.