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If it is a flavor extract I would add directly to the bottling bucket, do not add with the yeast as the vigor of fermentation can blow off aromas. Also, if you are just starting are you equipped to properly control Temps to lager?

I've never ttied the feature but I'm pretty sure beersmith has that option, I am away from home right now but I can look when I get back home

I use this one, and I throttle it with a ball valve. There is also a thread on here full of people who have had success with it as well, and you can't beat the price, $26 shipped...

I agree it is acceptable for primary, but not sitting for 3 months

To me it definitely looks infected, that broken ice look is never a good thing. Also, that is way too much head space

Final bump before unfortunately it has to hit a scrap yard, tired of tripping on it. Unfortunately not on Facebook so no dice there, if anyone is on Facebook and knows of a place to post this please do, pm me for my email.

Figured I would add my set up with this awesome little pump, currently going through its inaugural brew of a hoppy amber, sorry for the sideways pictures can't get them to go right

Thanks, I will look into those, they all appear to be too small but worth a shot. On another note, with some parts I had laying around I got it very close to sealed up, is it food safe to use silicone caulk on the outside of the bulkhead?

Hello all, I have a quick question hopefully someone can help me with. I recently acquired some new to me keggles, both of which have a very jerry rigged copper and brass bulkhead set up that I want to do away with as they are corroding and leak like crazy. This is where the question comes in, I...

Welcome from enumclaw, wa

Bump

I got a coors keg awhile back to make a keggle, and finally realized that I am never going to get around to it and I want it out of the garage, so free ti whoever wants it. Pick up only, I am in enumclaw. I can't seem to upload pictures, I will try to add one later

As long as you have those exterior vents you should be fine to seal up that door, but as mentioned before that also means heat can't get in there in the winter, if you have those in Texas

I wouldn't suggest that personnally, fermented molasses is terrible. If you really want to try this I'd use the suggested recipe and sweeten with xyltiol

If you really want that hazy look, add a couple ounces of baking flour to your boil, it works great with no real additions to flavor or mouth feel

Too much I'm sure. Atleast 4-6 a day during the week, rarely under 6% and up to 10 or 12 on a nice weekend day.

I'm sure it will change again next week but lately Stone Pataskala red ipa Bale breaker top cutter ipa Georgetown Lucille ipa

https://www.homebrewtalk.com/showthread.php?t=528270 there is the URL for the thread I had. A fun little thing I did with it was used my neighbors malted barley, my homegrown hops, homegrown sour cherries and the local yeast to make an all local cherry lambic

I'm on the 10th generation of my local yeast, which I have a thread on if you are interested in my process. I used a different process then you have chosen, I placed containers of my sasion 2nd runnings around my property then stepped all samples up to 1 gallon and selected the best. I got lucky...

Also, how what is your grain crush like? And how well did you stir the mash, eliminating dough balls