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This sounds awesome - you shouldn't end up with any hops bitterness at all, just the aromatics. The volatiles might be driven off during fermentation somewhat.. If so, you could dry hop it after the fact. We all know how that works. If you try it, you'd better report back.

What I'd do is chill the keg, put it on pressure, burp the headspace, then shake it - it'll carb up in just a few minutes. I usually boost the pressure pretty high, but that can result in overshooting your carbonation. Leave it at the pressure prescribed for your temperature and style carb...

That's an interesting point. The main reason to keep temp ambient would be to keep the water temperature from spiking too high. My experiment required a remote thermometer into a control bottle, so I wouldn't really have been able to carry it off without the seals removed, anyway. If you...

As far as a tower goes, good deals can be had pretty often on ebay (I scored one for $30), or you can often find good deals on shanks/goosenecks/faucets to build your own. Building one is pretty trivial and will cost less if you get used/cheap components, but you'll want to put some extra time...

Those of you with conicals, specifically Blichmann, do you have issues with the dump port plugging with break material and/or yeast sediment? How do you deal with this? I have the NPT version of the 14 gallon Fermentator, and have been able to pressurize the fermenter to get the cack...

Hmm ok, thanks for the input. I may have to drop 9 bones and give it a try. Sorry to hear your experience wasn't great, clonefarmer. Hopefully I will have better luck. Also, MalFet - do you have to rub it in? ;)

No offense, but are you a fan of strong, ripened cheese?

I was just thinking of starting another batch, too. Great stuff. Hope it turns out to your SWMBO's liking.

Just saw Chimay brand beer cheese in one of the nicer supermarkets in town. Unfortunately, a small wedge was over $9. It was priced at $26/lb. It is a soft cheese with a nice looking rind on it. The Chimay label says "Met Bier" but the supermarket-printed label on the wedge just had the...

I've been using GBP for the past month or so, just for ginger beer. My kids love the stuff. It may be that it wouldn't thrive quite as well with other ingredients, but if you kept the acid level about the same, it should at least work to some degree.

That all depends on if you think it needs the extra time to clear or mature. I'm assuming your grav is stabilized.

Could the mystery agent possibly be Miracle Berry? That would be perfect to mask the bitterness. Sent from my DROIDX using Home Brew Talk

you can pitch more up until a point, but if you pitch fresh yeast into a high alcohol environment, they'll pretty much shut down. Speaking from lots of experience - I had a string of 3 high grav beers that were way underattenuated, and not salvageable even after multiple repitches (dry, liquid...

My advice with a beer that big is definitely pitch more. In my experience, this will finish very high, but I haven't used 1271.

OK so after I laughed so hard at your gravity issues, I overshot my brew today by 40%. Whoa. How... It was my own recipe, so I can only blame myself or the software. I still can't figure out how Beersmith was so far off. Ended up making a 10 gallon batch out of it just to hit my gravity...

Good to hear. I used one (the grinding plate was more sharply serrated than the common "old fashioned" style) and it really did not work out at all.

Dude you totally just brewed an Imperial Cream Ale. Epic.

my bet is on sticky regulator. your tank won't start losing pressure until it is absolutely completely empty.

welcome!

you want the husks to remain whole, while crushing the grain itself as well as possible. The rotating wheel "Corona" style mills don't seem to work all that well because they tear the husk apart, but you can get by, especially if you're just crushing steeping grains for an extract brew session.