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I cut the drywall in my living room by my fireplace valve and cut a line in to my back patio where I brought a 3/4" gas line out. It was way easier to patch a little drywall then run a trench out to the meter! All I did was drill out the orifice's on my burners and they work like a charm.

I used a 'pale chocolate' that MoreBeer had on the shelf that gave the same flavor and a little less color.

I've made two batches of this and both came out very bitter. I looked at my recipe and I was using double the hops. Somehow I halved the ingredients for a 5 gallon batch.......... all but the hops. It was bitter and not tasty so I dry hopped with 2oz of cascade in the keg and it is fantastic.

I've got the 3rd batch of it in the keg and serving now. This one has the biscuit as well. I can't keep this one on tap more than a week or two. One night if friends come over.

Gotta give props where props are due. I made this 3 months Ago and entered it in my first competition today. Text from the owner of the beer garden. ....... The certified beer judge awarded your nut brown 2nd place in the specialty category out of 37 homebrews. Congratulations on a great beer...

The keggle, the homeade chiller, the keezeer, all that is good, but I'm going with a smoker. Smoking meat takes about the same amount of time as brewing, so, smoked brisket at the end of a brew is quite enjoyable.

I made this beer a month or so ago, but used white labs english ale yeast. It came out very clear and smooth with a very bitter aftertaste. Could the yeast do that? I just added 2oz of Cascade hops to the keg and it was fantastic. I'm ready to try it again.

I've been doing this when taking beer to friends houses at the last minute. It works great with a growler too. My beer bottles are Tecate bottles from Baja and are 44oz's. I've kept them 4-5 months without issues.

It's in the 'drinking' state now. It's great either way, the biscuit makes it more true to form and without is good too. This is on the short list and will always be in circulation. Thanks again for a great recipe. I love a summer time drinkable brown ale. Real smooth and not too heavy.

The next batch I added 1/4# of biscuit and dropped it in the keg last night. It was even closer to Newcastle, but warm and non-carbed. Will report back in a few weeks.

I brewed this for a party a couple weeks ago and it is exactly what it is reported to be. Mine was darker and a little higher abv but was spectacular. We drank 5 gallons between 8 of us. We did a blind taste test and 3 of 8 got it wrong. This was smoother and lacked the dirty sock aftertaste.

So I was brewing a Pale Ale last night, had the BBQ going, a few friends over and my buddy asked to taste it. He did, then I did, a few others did and it's really not bad at all. It's got an ever so slight sour smell but is very smooth and tasty. It's still in the fermentor, but I think I'm...

I just planted 3 in giant pots placed on my side yard next to the chimney. As soon as they take off I will build something to let them climb.

I had a new neighbor move in next door and he would peer through the bushes on my side of the fence at my wife and her friends sunbathing in and around the pool. Next time, when I was there, we saw the bushes moving, I stripped down nekid and cleaned the pool. Next day I cut the bushes down...

I hate bottling, but do so when I have something planned or one of my 6 kegs is not empty. That said, I have been going to Baja, Mexico a lot and have been bringing 40oz Tecate bottles back. They have a crimp on cap just like everything else. The coolest thing is I can bottle 5 gallons with...

Sweet, I'll leave it for now. I've got 20 gallons in kegs, 5 more in another Carboy fermenting and an empty Carboy for a Porter that I dry hop with Amarillo. The conical is for the proven beers that all my friends like. I'm pretty sure the bug found its way there through a Kerr jar that I...

Ok. I won't dump it yet. I was about to just now and came back. Should I leave in the fermentor or put her in a keg for a month or more? It tasted a bit sour but not heinous.

It smells good, and it finished well. I will taste it before I chuck it.

I got back from a trip to Baja to this in my fermentor. 10 gallons in a plastic conical. My 20th or so batch, third all-grain. Irish red. It's been in there 18 days.

I've noticed that happening with warm glasses. Chill the glasses and it will help. Another issue that it sounds like is the air gap that forms in the line between the tap and keg. If the line is lower than the keg it will form at the keg. There is a co2 pocket that the keg beer hits as it...