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I understand. So I'll carb at 5300 ft based on the atmospheric pressure at 5300 ft. Then when I get to the higher altitude I'll increase the pressure based on the atmospheric pressure at that altitude. The line length will be calculated based on the gauge pressure at the higher altitude. I'll...

The change in regulator pressure makes sense to me, but doesn't that assume you're carbing and serving at the same altitude? For example, if I carb the keg at 5300 ft and it has 2.5 volumes CO2, wouldn't it still have 2.5 volumes when I take it to a higher altitude (assuming I disconnect the CO2...

I'm going to be kegging a beer at 5300 ft. and dispensing it at about 11500 ft (pretty soon after I get to 11500 ft). Does anyone have any tips on how I can figure out what to set the pressure to for carbonating? Should I also use a longer line length for dispensing? Sorry if these are basic...

I assume you mean with the sensor floating in free air. I don't wan to use that setup because free air will be a couple degrees cooler than my beer during active fermentation. If I did that, I would need to correlate the temperature of the beer with the temperature of the air. I would rather set...

Yeah, I know 1 degree is tight. I plan to tape the sensor to the outside of my carboy and insulate it from the air in the fridge. Given this setup, the temperature of the beer will change pretty slowly, so I don't expect to be cycling the compressor too much. If so, I can increase the...

I'm looking for a temperature controller. Does anyone know of a dual stage on/off controller that supports <1 degree F differential?

2012 Citra pellets are also available from Rebel Brewer: http://www.rebelbrewer.com/shoppingcart/products/Citra-Hops-%28US%29-%252d-1oz.-Pellets.html I e-mailed to confirm they are the 2012 crop.

Wow! They're sold out.

Just scored some 2012 Amarillo pellets: http://www.hopsdirect.com/amarillo-vgxp01-c-v-pellets/ Get em while they're hot!

Sweet! I've heard good things about it, so I'm giving it a go for an oatmeal stout.

I just pitched a starter of WLP007 into a full batch. I let the starter ferment about 24 hours then chilled it for a couple days. I took it out of the fridge at the beginning of my brew day. Before I pitched it, I decanted off the starter beer and used some of my brew wort to swirl the yeast off...

I am planning on a mix (8% RB and 4% chocolate) and I thought I had the chocolate picked out (Briess Dark Chocolate, 420L). Your comment about Biress has me second guessing though. I have heard that about Briess before, but it slipped my memory. I guess I'll open the thread up to chocolate...

I'll be making a vanilla oatmeal stout and I'm trying to nail down the roasted barley. I know roasted barley can vary greatly based on the "maltster", so I'm just wondering if any has any experience with the following: Weyermann Roasted Barley (375-450L) Hugh Baird Roasted Barley (500-600L)...

He's right. Up until now, you had something awesome. Now you've gotten cocky and it's probably ruined.

I didn't mean to dismiss the refractometer issue, but just wanted to make sure the OP knows good pitching rate guidelines (since the last 2 batches used 1 smack pack per 5 gallons).

In general, you should pay more attention to the # of yeast cells you are pitching, and how many you should have. Most texts say you should have 0.75 million cells per mL per degree plato. When you purchase your yeast, use the manufactured date on the pack and plug it into the pitching rate...

Why wouldn't the starch convert? I'm pretty sure the enzymes in the malt would break it down to something fermentable.

I forgot to add, I doubt the baking powder had the same effect on the pH as the baking soda would have. Either way, it's pretty much guess work, until you actually measure, so I doubt it made a dramatic difference. What kind of beer are you making? I've found baking soda to be mostly...

I think you'll probably be fine. The ingredients on my can of baking powder are cornstarch, sodium bicarbonate (baking soda), sodium aluminum sulfate, monocalcium phosphate. I would think the cornstarch got converted in the mash, so shouldn't cause a haze. Baking power actually has baking soda...

Subscribed. When I first saw this, I thought it would be extremely unbalanced, but the majority of people think it was a good idea. Keep us posted on how it turns out and whether you enter it in any competitions.