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Just checked it out. They must have realized that brewers were putting in hundreds of orders. Somebody at that outfit is thinking outside the box. IMHO, I'd sooner order from strutstands. Same price, build appears to be more substantial, comes with wheels, he's added burner connection...

These guys are my go-to for hops. Ain't nuthin getting through that packaging. Very fast shipping too.

Just brewed this up. Missed my temp by 2 degrees, but OG was right on the money. Woke up the next morning to an exploding volcano! That Irish Ale yeast is a beast. Turns out I had a kink in my blowoff hose, and the yeast figgered that popping the stopper was easier.... Smells amazing so far.

I ended up following the advice in this thread and took apart the offending faucet. Sure enough, the washer was deformed. I soaked it in hot PBW solution for a while and it seemed to regain its shape. Reassembled, and so far so good. Just in case, I hit my LHBS and picked up 3 O-rings.

I think I'm going with this for my next batch. Stouts should be simple IMHO, and this one fits. @BrewerE--if I throw in chocolate, it's at flameout.

I have 3 525SS that I bought about a year ago. Just built my keezer about 3 months ago and, with only the third keg tapped, one of the three just started leaking. The other two are fine so far. Is Perlick open to replacing them or am I stuck trying to fix them?

I've been looking for a good Ordinary Bitter recipe--one of my favorite styles. I was at 2013NHC and the ordinaries that I tasted on club night were....ordinary. Gonna put your recipe on my brew list.

+1 on going easy on the spice. Overdid mine and it detracts from the beer.

First tasting on Sunday. Definitely overdid the pumpkin spice, which was a generic brand, not McCormicks or Pampered Chef. Nice and clear, but that over-spicing adds a cloying sweetish flavor that detracts. Bitterness is just right. Hope that it fades over the next week or so. Heed the...

Two weeks in primary at 65 degrees F, FG hit 1.013. I kegged it with Biofine (even though it was really nice and clear) and a half tablespoon of pumpkin spice. After a week of force-carbing, I'm gonna cold crash it for another week before tapping. Nice bready aroma and flavor, but getting a...

Yeah, I took my batch to my next door neighbor's Black Friday party last year. Big mistake. Had to run back home 3 times to refill the growler.

That's a great finish too. I just tapped my first pint after 4 days of force carbing. Still needs more carbonation, but tastes fantastic and the second pint poured nice and bright. Can't wait until this mellows out in a couple of weeks, assuming it lasts that long. Good luck.

Just brewed this yesterday. Hit 1.073 (!) and got active fermentation in less than 5 hours @ 67 degrees. Don't get much pumpkin either, but a great bready aroma from the Victory. I didn't add the pumpkin spice to the boil as I was concerned that the aromatics would just boil off. Instead...

Thinking about doing that with every batch I make just to see how they age. Just need to buy bottles....caps....capper.....

Thanks to all who encouraged me to stay the course. Got the temp up to 82 and let it go. Just tested a few minutes ago, and it's at 1.002!!! Perfect pale color, clear as a bell. The sample tasted great...nice spiciness but not overwhelming. Kegging it tonight.

Yep, I got it cranked up to about 81 right now and the pace of fermentation has picked up significantly. Based on my taste earlier today, 3724 is giving a moderately tart but not very spicy taste. I think a split 10 gallon batch with 3711 and 3726 sounds like a really great idea. Put it on...

Lesson learned. I'll brew another saison in the spring (when it's SUPPOSED to be done--just got a little behind this year. So many beer styles, so little time.......)

Yikes. Thanks for the responses. I forgot to mention I used 1 lb of turbinado (the recipe was from a recent BYO mag). The taste wasn't as dry as commercial saisons I've had, so I was suspicious. I'll throw on my brew belt and crank up the temp.

Already says "backordered". Darn.

I brewed a Rye Saison about 4 weeks ago (yeah I'm a procrastinator--sue me) and pitched a smackpack of 3724 (OG was 1055, too lazy to make a starter). It started cranking bigtime in about 8 hours, fermented vigorously for about a week, and then slowed down. Nearly 4 weeks later, it's still...