Search results

So, Firestone Walker Brewery has 2 similar stouts (links provided), the Velvet Merlin and the Velvet Merkin. The difference between the two is that the Merkin is 8.5% while the Merlin is 5.5% and the Merkin is aged in Oak Bourbon barrels. From looking at the website, reading other posts and...

My own super citrusy American IPA. If I'm out then Firestone Union Jack which is what I modeled it after.

You are quite right. I guess I could have elaborated a bit more. They used to be the same beer. I didn't know what a "Merkin" was until I had the beer and someone told me. Quite funny imo. I as well was not looking for a pissing match just trying to clarify. I think the both of us have cleared...

Please refer to my above post. I lived a mile from Firestone Brewery for 5 years :)

Thanks. Definitely gonna make the time changes to match IBU'S.

I'm making a second honey blond using 2oz of Willamette. Hop schedule is 1oz at 60, .5 at 15 and .5 at 10. I'm trying to make it exactly like my last batch. Thing is my LHBS only had 1oz of Willamette on hand. So I decided to get 1oz Fuggle. I'm thinking I'll use the Fuggle for bittering and...

By the way, turns out the keg is NOT noticeably heavier after kegging. Just me being lame, or one too many home brews :)

Do most people chill right after kegging? If I just let it sit at room temp with CO2 on it for a couple weeks it seems like that's secondary and kegging to me, just without carbonating. It just seems like I'd be adding one too many steps if I secondary in a carboy.

Is there any con to doing a secondary in a keg? Also, if I were to transfer from primary to keg, purge the O2, leave a couple pounds of CO2 head pressure and keep it at room temp for a week or 2 or 8, is that not the same thing as a secondary? Then when I put it in my keezer, it chills, is...

Just want to clear up that Merlin and Merkin are indeed two different beers. The Merkin is the Merlin with higher abv % and has been aged in bourbon barrels. Merkin is only available on tap. I can easily say Merkin is in my top 3 beers of all time.

So I ended up using the 5' lines. Put it at 10psi serving pressure. Worked perfect. Totally carbed up and perfect pours. Thanks guys!

Thanks will do. I hope to sample this weekend!

Sounds good. I'll bump up the pressure tonight. I expect to start chilling tomorrow night so I'll readjust then. Thanks for the help. Also, I have a 5' serving line already cut and hooked up. I do have a 10' line as well. Will I see a big difference between the two lengths? Should I hook...

Thanks for the help. That actually helps quite a bit. So would 4 or 5 days of carbing be enough? Then chill, adjust pressure and serve? About the heavier keg, I dunno man, maybe it's just me, but I swear its way heavier!!! Haha maybe I'll weigh before and after next time to see how crazy I am :)

So this is my first time kegging. I used this chart. I'm just finishing up my kegerator so I'm carbing this up at room temp ~65F. So I hopes of not over carbing, I set my regulator to 21psi. It's been 3 days now. How long would you guys recommend leaving it to carb up? And once I'm ready...

Ok sounds good. I'll get a couple packs of yeast. Gonna brew this Saturday :)

Thanks for replying. So I'll use Pale LME then. So you think 2 weeks for primary and then 1 week dry hop would be good? Or 3 week primary 1 week dry hop? I'll cold crash it for sure. Just bought a chest freezer and I'm in the process of making it into a keezer. This will be my first kegging...

So I searched and searched and I could not find a 5gal extract recipe for this. I'm still a beginner (this will be my 4th brew) I did some research of all the various threads on this beer (read all of Stone XI Anniversary Clone)and decided to plug some numbers and come up with a recipe. Can...

Thank you very much. That explains quite a bit and helped me understand a bit more. :mug: Oh they didn't call theirs a Belgian IPA. I am calling mine a Belgian IPA. I used Stone's recipe for their IPA which used the British yeast, only I substituted Belgian yeast instead. Which from my...

I am currently fermenting a Belgian IPA. I used Stone's IPA extract recipe and it called for WLP002 English Ale Yeast. Instead I decided to use WLP550 Belgian Ale Yeast. Will this change affect my FG? If so, what FG should I be shooting for now? If possible, I would really appreciate some...