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I like the dark candi syrup idea.. Right on. At what point do ya think I should add it to the boil? Hop ideas?

I am doing a brew contest with some other brewers. This is the grain bill we are using for a 5 gal batch: 10 lbs. *2 Row * - *1.8 ˚L 1 lb. *US Special Roast *- * 50.0 ˚L .5 lb. Bruises Aromatic *- * 35.0 ˚L .5 lb. Carapils * - *1.3 ˚L We can't add any more...

Hey....got my ASCO valves....Got them on ebay for 30 bucks....one says 40 PSI and the other says 150 PSI. See any problems with this? They have the same model number

ThreedogsNE........A dozen ASCO valves? I only need two...what are the specs on the ones you have and how do they work for ya?

-------------------------------------------------------------------------------- OK...been searching the forums with not much luck so I thought I would throw out the question. I'm building a Brutus 10 using Lonnie's plans. I pretty much have most of it done but the gas system. The ASCO valves...

OK...been searching the forums with not much luck so I thought I would throw out the question. I'm building a Brutus 10 using Lonnie's plans. I pretty much have most of it done but the gas system. The ASCO valves Lonnie used are no longer available. What are the specs of a valve that is...

Lagering in a regular refrigerator. Not sure if the temp will get that low. Just set it at 33 degrees so we will see.

I'm doing an Octoberfest now. Fermentation is done and it's in secondary at 50 degrees. Beer is looking very good with nice color and clarity. I plan on lagering for a few more weeks so my question is should on lager in the carboy or in the keg under pressure carbonating?

Awesome

Haven't checked gravity yet

5 gal Used 2 wyeast packs as they had just expired No starter Went right into the fridge set at 50 degrees and saw slow fermentation within 24 hours.

Got the temp up to 70. The beer was pretty clear. Now it's churning large chunks of yeast and bubbling a lot in the air lock.

Ok. Starting D rest now. At what temp and how long on lagering?

I've tried an Octoberfest and it's been fermenting at 52 degrees for 3 weeks. It still has a nice foam cap and I still see tiny bubbles coming up from the lower yeast cake. My plan was to do 3 weeks at 52, then secondary another 3 weeks at 40 degrees. Then bring it up to 70 degrees for 48 hours...

How did this turn out? If I want to do a 5 gal batch, do I just half the ingredients?

cool

Heck yeah...fix it up. Looks like it was built for an airliner to serve passengers. Just my guess.