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I was originally going to just get a flat one and mount it to the freezer with 90 degree welding magnets (someone in here gave me that idea) but when I went with 2x8 vs 2x6 I decided to go this route as I thought the collar would be beefy enough to support it when opened and the tray would not...

I ordered a drip tray from Amazon. I ordered it with a drain in case i want to use it that way for a future application, but will plug it with a rubber stopper I found online for these purposes. I put the CO2 bottle outside to save space on the inside, but also so my regulator, temp controller...

Been planning for a year or so and finally found a weekend during which to get this done. My requirements were: 4 kegs/taps for serving Integrating my beer gun in an easy to use way so filling for contests doesn't seem so onerous Room for a fermenter (with all four kegs) for fermenting...

Thanks also for that tip as it's on my list as my next purchase but the 5 gal "limit" was stressing me out

Won't be able to make tonight ...headed out of town. Are meetings the second Tuesday of each month?

6 lbs 10 oz Light Dry Extract (8.0 SRM) 66.2 % 12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) 7.5 % 12.0 oz Wheat Malt, Dark (9.0 SRM) 7.5 % 8.0 oz Carafa II (412.0 SRM) 5.0 % 8.0 oz Carafa III (525.0 SRM) 5.0 % 6.0 oz Munich Malt (9.0 SRM) 3.8 % 4.0 oz Black (Patent) Malt (500.0 SRM)...

Let me know if/when you meet in September...

Yup. I did at least manage to get it off the yeast.

Did a partial mash for a bohemian pilsner about 45 days ago. Fermented at the bottom of the temp range and did an appropriate d rest. Dropped back to ferm temp for a week, then began lagering. All was going well. However life got in the way and I ended up pulling this out of the ferm chamber...

And...the reason I was cleaning was to solve the infection problems I had in two recent batches...to top it off, SWMBO says innocently enough.."you've been having some problems with your beer lately, huh?" It has not been my best two months as a brewer...chalking it up as a sophmore slump...

When you unplug your lagering freezer from the temp controller and take the probe out of the freezer to clean everything, I you forget to put the probe back in when you start everything back in, you will freeze your beer. Ask how I know. FML.

I suggest you check out kingbrianI's caramel amber ale or one of the many good brown ale recipes in here....

+1 to passedpawn...there are times in your life when you feel like you have the option to do this. In my mind, that means DO IT...because while it syour life and you do alwasy have the option of self destiny, it gets kinda complicated at a point...

I'd change mine to yooper or revvy and hope for some knowledge transfer by virtual internet osmosis. Instead, I settle for this forum

Could be yeast, protein, etc. Sometimes, they all just look wierd at different phases. My reccomendation? Leave it the hell alone. Don't go smelling it every day (I know it's hard not to), etc. There's a good, if not great, chance that nothing is wrong and it would be a shame to open it a...

Plus, I thought Simcoe was a much bigger part of Ranger than this recipe shows...am I wrong? Hope not. I just brewed what I hoped would be a maltier version, but with the Ranger hop profile and I used more Simcoe than this...

david 42 is right. With lagers, what you are doing at 50ish degrees is fermenting and what you are doing at 34ish (32 is too cold in my opinion - 1 degree of poor calibration in equipment and you start freezing) is lagering which is a phase of cold conditioning that happens after fermentation...

BTW - By using the darker syrup in mine, the color shifts more towards the brown ale side, but damn if it doesn't taste like everything an Amber Ale should be...

:mug: Nice work!

I'd hold off until you can order the syrup or ingreedients for the syrup. Brown sugar, in my opinion, will change the beer and this beer is good and does not need to be changed...I have always liked ambers and this is one of the best I have had...seriously. I say wait - you will be rewarded.