Search results

It's a 4.7% rye pale ale. So I get the dry rye mild spice character in the malt profile. Good hop character from Amarillo and cascade. One thing that I feel it may lack is a little more body. I'm not trained too well in that way but I can honestly say that I do not taste an off character within...

So after all the worry the beer finished out at 1.012. Super happy with that. It does not have any off flavors according to my palate, I'm not saying it's a great palate either. Thanks for all the help!

Just a side note for you guys. I was instructed by a pro brewer to hit it with pure o2 and that I could get away with that until about 50% of the way through fermentation without noticing any of it in flavor. I stopped the oxygen once I saw krausen. I appreciate the feed back from every one. I'm...

It's a session rye pale ale and I used WLP001. I'm moderately confident in the amount of yeast pitched it's just the long lag time that I never had to deal with. When it did start up it was just as vigorous a ferment as I've seen in a beer fermented by a starter. The lag is my ultimate concern.

Here's my issue. I brewed a 1.048 OG beer and pitched 100ml of 6 day old washed yeast. Did not make a starter ( first mistake I know ). It took just over 2.5 days to start but after dosing some oxygen it finally started and ripped through in 5 days. Will this beer be ok? Not messing with it...

Just curious as to how long you let them set up before eating?

1/4" fpt

Bang! Exactly what I was looming to do. How was it to drill out?

I'm confused about the welding part? The shank has a nut that holds the assembly in place on the inside. That's why I thought it would be a cheap way of adding a new faucet unless I'm missing something.

Yes I've seen them. I know it's seems hackish but I'd like to do something a little custom. I'm thinking of doing it in copper. The idea is in my head, I just gotta get in translated to real life. Just thought I'd cheat a little ya know

Just out of curiosity is it possible to drill a single tap tower to house two shanks? I've got the tools but I'd like some experienced thoughts before I screw stuff up. Thanks all!

I live in PA. I'm new to the hop growing, when is the best time in PA to harvest? Or should I just check them weekly?

:mug:

I have no self control! It's carbed perfectly.

I purged it and then set it back to 12psi. No bubbles after checking with you star san trick. I appreciate the help. Just because I'm new with kegging and i am impatient, how long until I can pour a pint?

My question came about because I followed the set it to force carb psi to seat the lid and purge a few times deal. Today I came home and checked the regulator and it was far below my set point. The regulator was bad. So I re did what I initially did with better results. Meaning it actually...

Ok, I'm completely new to this end of homebrew. I hit with 27 psi. Then I dropped the set screw back down to my serving psi. It took a little bit to get to that point but it sounded like it was bleeding off through the little hole in the front of the regulator. To my knowledge there is not beer...

I just kegged my first beer. Force carbed it at 27 psi and let it rip until the gas stopped. Then set the serving psi to 12. My question is, is this right for an IPA?

I'm new to growing hops but I think more sun is better. I've got a cascade and a chinook, both first years. They've been planted 3 weeks now and the cascade is about 12" long however the chinook is still a 3-4" out out of the ground.

Good point, different LHBS.