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As an update to this, mine did carb up eventually without me doing anything extra. It just took a week to 10 days longer. Head retention sucks, but at least it’s carbed.

Okay, I know that the oil from coconut can kill head retention, but that’s not my current issue. I’ve got a milk stout that I kegged a week ago with 10 oz of toasted unsweetened coconut in a hop bag. My normal procedure is to set it and forget it at 12 psi. Normally, after a week, I have pretty...

Here's my problem: I'm thinking of brewing up a Focal Banger clone recipe that calls for 7 ml of hop extract at 60 minutes for the bittering charge. Neither my go-to online brew store (Rite Brew) nor my local homebrew shop carry hop extract, which means I would have to place an additional...

I just pulled my first pint of this last night and it was incredible. Quite possibly the best beer I've brewed to date. I've actually brewed this recipe (or something very close to it) twice before, but this was my first time kegging it, and it's so much better on tap. Only been on gas for 5...

Brewed the original recipe in this thread a couple weeks ago. Brew day went well, ended up with 1.060 for an OG. I used Denny's Favorite 50 and pitched a 1.5L starter. I've checked gravity twice since then and both times it was 1.026. The yeast has pretty well dropped out and I got two...

Is it just the first pint that's coming out warm and foamy? Does it pour fine after that? If so, it seems likely that your taps/lines are warmer than your kegs. As was suggested, a fan would help circulate cold air up to the taps. But I don't know why this would suddenly be a problem after the...

Look up BierMuncher's Centennial Blonde recipe on the forum (https://www.homebrewtalk.com/showthread.php?t=42841). I just made two 5 gallon batches of this for an event I'm holding in a month. The first 5 gallons has been kegged and carbed for a week now and may not last until the event. The...

I went to college in Missoula. Big Sky is the obvious one, but be sure to check out Kettlehouse (Cold Smoke is maybe Montana's second most recognized beer behind Moose Drool) and Draught Works too. Also, Great Burn is a small, newer place that makes some good stuff. Missoula also has a craft...

I do 5.5 gal BIAB batches in a 10 gallon kettle all the time. Depending on the grain bill, I usually have 8-9 gallons of water, plus the grain. Biggest grain bill I've brewed with was around 14 lbs. It fit, but there wasn't much room to spare by the time I finished mashing in. On the plus...

Already been done! My local brewery set out to brew a session IPA a few months ago. Not sure what exactly happened, but they're OG came out way higher than planned, so they just rolled with it and labeled it as a "Double Session IPA" :D.

Came here to make fun of Budweiser, ended up with a damn history lesson. :) Back to original topic, I see it as a clever ploy. Think about it, if someone offers you a can of Budweiser, you can easily say "Hell no, Budweiser sucks!", but if they offer you a can of America you might think...

In my experience: 1 - No, I bottle it cold (or as much as it warmed up in an hour or so while I was getting everything ready, which isn't much). I do transfer to a bottling bucket, but not until right before I'm ready to actually start bottling (bottles are sanitized, priming solution is...

I just bottled Grain Reaper's dark mild a few days ago. Mine came out at 3.2% but tastes like something much more substantial. Can't wait for it to carb up!

My house pale ale is a Citra/Amarillo combo. Don't have the recipe on hand right now, but it's fairly simple...2 row, C40 and flaked wheat. Bitter with something like Magnum or Nugget and then Citra and Amarillo at 20, 10 and 5 and dry hop with both. I found that I prefer it with a higher...

I don't know that it's the worst commercial beer I've ever had, buy maybe the most disappointing for me was Mango Magnifico from Founders. I've wanted to try it for awhile and just recently the local liquor store got some bombers in. I snagged one right away, rushed home (not really, but it...

My quest for KBS is an ironic one. I live in South Dakota, which is kind of a no-man's land for craft beer (and just a no-man's land, period, which is how we like it). We just don't get much for distribution, at least compared to some other places (like, say, Colorado). But we did get added...

Mine cools for half an hour or so, but is definitely still warm when I rack the beer onto it. You're talking about 2 cups of warm priming solution vs 5 gallons of beer, so it's not going to have a huge effect temperature wise.

I've gone the opposite way...since I started homebrewing a couple of years ago I've also started buying MORE commercial beer. As I've become more informed on the brewing process and the different styles out there, I've also become more interested in seeking out new/different beers that I've...

I've never brewed a Kolsch, American or otherwise, but I do know that Boulevard Brewing has an "Amerikan Kolsch" included in their newest sample 12 packs. Haven't tried one yet. Per their website, the grain bill is Pilsner and Malted Wheat with Magnum, Northern Brewer and Vanguard hops. 4.6%...

I live in South Dakota, which is within the SpeeDee delivery area (it's like FedEx, but doesn't deliver nationwide). The majority of my orders get shipped SpeeDee for $10 or less (today's was $7.57, I believe). Maybe up to $15 bucks if it's a big order. When I compare prices side by side with...