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It actually tastes really good. If I rack underneath the Brett, should it be alright to keg? Wayfrae, thanks for your advice. I will definitely be sure to fill closer to the neck next time.

Anybody know what I'm dealing with here? Went to keg my russian imperial stout for aging and it's got some growths.

Hey guys, Went to rack my Russian Imperial Stout from secondary to kegs for aging today and found some interesting growths. Anybody know what I'm dealing with? Should I keg it and drink this quick or do you think it will still be ok for aging?

There is a club on Facebook. There's a meeting next week at 6pm at Crooked Stave. Jealous I'll miss the field trip. Usually its 7pm though. Typically not very structured. Bring a few homebrews. Taste others as you please and have a good time.

I go to denver home brew club. Meets the second Wednesday Of every month. Usually at our mutual friend on larimer. But occasionally rotate to different breweries around denver. Pretty low key.

I made a bunch of tire stem valves. Now that I finally got the caps to stop leaking (use 7/16th hole) I can't get the air chuck to seal completely on the valve to let me force carb it. I've tried with both a clip and non-clip style and they work if you hold it in one exact position. Other than...

I think if you were to be successful at this Denver/CO would not be the way to go. You would need a market where people have excess cash to blow and their self esteem/worth is dependent on others. Where people are looking for the cool factor and willing to pay for it. I think California, silicon...

Follow up to answer my own question and hopefully help some people out. All the auto parts stores were near 6$ for 2. Cheapest I found for chrome bolt in tire stem valves was eBay for $12.75/10. Pretty good if you're looking to make a bunch like I am...

Simple question. I want to make a bunch of carb caps maybe 10-20 for beer while camping. Went to auto parts store yesterday and only chrome valves I could find we're $7/pair. Looking at old posts I feel I should be able to get them cheaper than that. Where's the best place I can buy or Oder a...

I got mine at pep boys. They were all too small but you can use 2 that are right next to each other to get pretty close. I got one of the 25 or 25 blade ones. .018+.019 = .037 .019+.020 = .039 So you can't get the .038 everyone's always spouting out. But I figure 1/1000th off won't hurt!

Are you really that much over the target? Remember to account for cooling shrinkage and wort left at the bottom with trub. 6 gallons after the boil. 1/4 gal to trub 1/4 gal to cooling. Ends at 5.5 which is a typical final batch size for me. Leaves ~5gallons into the keg/bottles after fermentation.

Must be 1-up.

Yup beer mustard is awesome. I use red wine vinegar. I haven't noticed any real difference by changing the type of beer used. I also have 3lbs of mustard seeds from amazon. Guess I should mix the brown down with some yellow to make it less spicy. Its too intense for most people

Nearly all breweries have food trucks on any given night. Making cheap food relatively easy near all good beer. Euclid hall is overpriced in my opinion. If you're looking for a good sit down lunch/dinner with beer selection try Freshcraft. Its near Wynkoop can't remember the street off hand...

Also, why are you milling your grain 5 days in advance?

Don't worry about trading. Nearly all the beers are better in Colorado anyway... Moving to Denver was best beer decision of my life. Other than getting into homebrewing that is. Beer will be replenished before you know it!

I did that move last year! I just drank everything before I went and started over when I got here. Small price to pay to not have to worry about a few broken bottles ruining all your stuff. Also, moving companies won't take any alcohol/liquid. So you will definitely have to wrap and box them...

I stir exactly 2 minutes each time with a paint stirrer on power drill. No dough balls. Will stir longer if I am over my temp. I think the key is to have a semi-consistent time for stirring so its one less variable in temperature loss to hit mash temp. Usually hit my temp spot on if I didn't...

Usually turn on the burner on around 8:30 and am finished cleaning up with the rig pulled back into the garage around 3/3:30. I do a 90 minute mash on every batch. So about 6-7 hours. Most of this time though I can do something else as its mostly waiting. So drinking my coffee during initial...

If you brewed all extract I wouldn't be that concerned with 1.022 on a high gravity beer. There are more unfermentables in extract than all grain which stalls the final gravity a few points higher than you anticipate. I'd say wait another week. Then bottle it. Its probably fine!