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Pick me! Pick me!

+1 for the water hazard in the braided line. Had that happen a couple of times - just put as much braid as you can into a 350deg oven for 30min or so. Or just wrap it tightly with some electrical tape.

Maybe Centennials in the boil and Cascades for the DH...

I dry-hop my IPA for 2-3 weeks at around 68 deg F. No grass flavor whatsoever, but I am just using Cascade pellets.

The guys at kegconnection will treat you right. I've purchased 3 sets of 4 B-grade and all work just fine. I do have a couple with loose tops; anyone know where I can get new tops?

Just a thought, but I found my IPA ( IBU 120 w/ 2oz Cascade DH) and any really sharp blue (bleu?) is a killer pairing...

Making a 1 gal starter in a 1 gal jug..I am still scraping junk off of my stir plate. Two 2qt steps makes a lot less mess...

If you are anywhere near water, and I think San Diego qualifies, go to a marine supply house or even any hardware store near a marina. They have everything you can think of in SS.

I usually give it 24-48 hrs to cold crash. If I don't have the time I just pour off the clearest wort from the starter and add the remainder to my brew.

+1 I've done this for several batches of IPA and the results are pretty good. Just make sure to use a good sized piece of nylon otherwise the flow will slowly come to a halt..I use about a 3" (unstretched) section knotted at one end and rubber-banded to the output end of the hose.

After a couple of tries this is what I have. I think it is pretty close to Schlenkerlas Märzen... Das RauchBier Recipe Specifics ---------------- Batch Size (Gal): 5.50 Wort Size (Gal): 5.50 Total Grain (Lbs): 12.56 Anticipated OG: 1.067 Plato...

Here is a blonde that is the only beer SWMBO will drink...Named after her (of course): Toni's Bottle Blonde Ale % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 90.0 9.00 lbs...

Bird, I have the book; it's where I got the recipes for the Kaiser Dom and the Smoked Wheat. The others are recipes I cooked up (sorry) on my own. The peat ale was an experiment that came out especially good...basically a red ale with about 5% peat smoked...named it Ardbeg Ale after my...

I've got 5 smoked beers on tap: Smoked wheat (light and somewhat sharp), Smoked Porter, Kaiser Dom (smoked black lager), Rauch Spezial (pure liquid smoke), and a peat smoked ale (finishes like a good Isle of Islay single malt scotch). And it's true...it is a love/hate thing. People either...

To get a better head and remove the 'flat' you will have to bump the pres. If you really want the waterfall you need the nitro and a stout tap. For 1.8 vol at 41F you will need a nitro pressure of 20psi. Draft gas (which is what you use for a nitro system) is 75% N2 and 25% CO2.

Head retention (read foam) in hefes is greater than in most beers. Even though the calculators call for CO2 vols of over 4.0, I've found that even dropping it to 3.0 and still using 10' lines I will get some foaming. Also, when the tap is closed the pressure in the line is at equilibrium...

For the price I think a stone and an O2 bottle is the way to go. I brew AG and at the end of the cool I use the stone for 3 min. All of my brews (so far) start bubbling w/in a few hours. As for the cost 1 bottle of O2 (from the Depot) has lasted me almost 40 brews.

When using the iodophor, do you use it straight from the bottle or diluted?

Thanks Chriso. I've looked all over for the differences between flaked and malt. DC's Rye IPA looks pretty good to me. I'll add a protein rest to the mash sked and rice hulls as well. Maybe even try an ounce of dried juniper berries..

Could I sub flaked rye for the malt? I have 4 lbs of the stuff and I would love to try a rye with some Juniper...