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Quick questions.... Did you move the freezer around a bit before turning it on? (after your build) Where did you put the temp probe? ( see it is in water but where and how much water?) How quickly did you add the Warm kegs/carboys? Also did you do a light test for gaps?

Thanks! It is in our dinning room and it had to be smaller and have the more furniture look.... Well at least that is what the wife said.

We rent so had to have a bar that could be taken down and moved if/when we move.

I do a clear the grain,hop,yeast beer about every 3-6 months...... Experiment a bit....you will be surprised. Just make sure your specialty is not super high....ie less than 30% specialty and the rest a base like 2 row.

It's that time again......every so often I brew a beer solely on what I have that is old or too small quantity to do much with. This time it will be a stout!! Perfect for this time of year. British Ale II (#1335), sort of.....it is a yeast wash from a prior beer 1 oz Warrior hop (60 min...

Just something to share with everyone. One of the cheapest flasks I could find...and the one I use with my diy stirplates http://www.amazon.com/gp/product/B003MYVV9U/?tag=skimlinks_replacement-20

And after talking with the guys there...they are made for beer, for them and well they are solid (and heavy)

I use these..the Chudnow and no issues so far..plus the Customer service is worth any little extra cost. http://stores.kegconnection.com/Categories.bok?category=*Components%3ARegulators And depending on who makes the generic regulators they may not have been orginally designed for beer or such...

Today I just did a down and dirty ferm chamber...for a beer that I needed to get finished. A cream ale for a friends wedding so, I have to be much more careful on the temps...than I have all summer. (been lazy and moved so I no longer have a basement that held 62-65 Deg all year round). So...

I have found a nice steady smaller vortex is preferred. And do a full 1-2l starter

This just a shot in the dark. Chemical reaction to something in the beer with the metal tube.

Todd from keg connection was fantastic today. I purchased a 2 regulator setup about a year ago..and yesterday one of the regulator bodies started leaking from a hairline crack in the solid brass back. After a quick email and call from Todd...they are taking care of the Mfg defect. Stand up...

Well not really sure what to call the sour beer.....it started out as a American Pale or American Red (what ever you want to call it).....and the final taste was somewhere between a Flemish sour and a Farmhouse....over all pretty good if you are one of those who likes the more sour/funky beers...

Something to think about, a lot of commercial brewerys add a new strain of yeast to carbonate or mask there unique yeast profile. Which I completely understand....it is something that makes each brewery unique. I do not know if Rogue does this...hopefully someone will have the answer for you.

In one of my past places I lived....the basement did develop a open air yeast/bacteria strain that to this day I am sad I did not find a way to save. It made a great farmhouse/sour beer. The only suggestion is that if you do not want that infection on all of your beers......clean the area...

Had it happen to me as well.......at least yours only sounded like a low thud......I had one that was so loud sounded like a bomb went off in the spare room....woke me up at 2am dead asleep. Pretty much now I only use a blow off tube for the first 48 hrs or so until the fermentation calms down.

Also remember when you get a few full kegs/carboys in there you will have a larger thermal mass. Which will help maintain a constant temp.

I am guessing there must be some form of manufacturing error....they are relatively cheap equipment... So my bet is quality control is not as tight as commercial lab equipment. I will end up only using the one that keeps a consistent reading and manually correct ;) anyone want a slightly used...

Yep...if one will read 1.050 the other will be in the 1.064-1.066. in distilled water.. one reads .095 and the other 1.007-1.010 I have noticed that one tends to very in its readings...where the other pretty much is rock solid...a little off but solid.

So....like a lot of us I have 2 hydrometers incase one breaks...which well has happened a time or two. Now comes my lesson, use the same hydrometer for all your readings though out the fermentation. Using the same sample the difference between the two hydrometers is .015 (give or take a...