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Thanks for the input, I will give this a go and see what happens.

I have read through quite a few posts and I find lots of talk about coriander, orange peel and ginger but quantities seem to vary a little. So if I could I would like to get thoughts on how much too add. I am making 1 1/2 gallon batches while I upgrade my equipment, going partial electric...

Awesome. It's nice to have some closure here :ban: Too many threads die with no follow up. Glad you enjoyed your visit.

I thought about that as well since it seems the most common but with my tendency to second guess myself far too often, I would go crazy figuring out which one to tape it too :drunk:

Quick question on ferment chamber temp control. I have thumbed through some search results on temp fluctuation and have started to question my setup. I have the typical STC-1000 in a chest freezer with a small space heater which seems to hold temps within a degree or so +/- so no complaints...

I used my vacuum sealer to make a sleeve for mine. I don't use it to monitor mash temps but I have it in a gallon jug of water in my ferment chamber so I don't have to attach it my buckets and try to insulate.

Supporting vote for Smokin Guns.

Oh, and 75th St. Brewery.

Not many of them will be close to where you will be staying but check out this article. http://www.435mag.com/February-2014/Kansas-Citys-Craft-Beer-Industry-is-Booming/ And of course, if you have time, take the Boulevard Brewery Tour, it's a good time and only about a 10-15 minute walk...

Yes, extract kit with steeping grains, it came with the DME already divided and the LHBS divided the grains for so that should have been ok. I did do a full boil.

Hadn't considered the temp, thanks.

In Jan of last year I bought and extract kit for an Irish Red, I only brewed half of it with intent to finish it up in a couple weeks. At the time I did not realize that I would be buying a house and moving, forcing the second half to wait till now. The hops and yeast have lived in the fridge...

I get what you are saying and certainly understand, however, not sure I fully agree. I am 50 years old and truth be told have probably poured more than my fair share of beers. I don't get this issue with any commercial beers, even after a car ride home to shake up the yeast.

I thought I understood chill haze but after reading this I guess I don't. My beers typically do clear in the fridge after a few days, they are nice and clear in the bottle. But I get a haze when I pour them in a glass, that's what I thought a chill haze was. I am guessing this is incorrect?

What lpdjshaw said.

Thank you sir.

I am taking a long slow and hopefully cheap road to set for all electric and currently piecing together my HLT. Is there any reason I should NOT use an STC1000 controller on my heating element? I would think I could set the temp and let it go.

Thanks again day tripper, you got me through it.

Thanks day tripper, I will give that a shot tonight.

I am certainly not an authority but, I would guess that perhaps the cutting tool used for the top had some steel fragments embedded. The process of cutting could have stuck them to the sides of the keg. Do they clean off easily? I wouldn't worry about the scuffs too much. As far as the pitting...