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This is a great idea Ryan.

I batch sparge and no complaints about efficiency. What that number is I couldn't tell you at the moment as I've not been brewing too much over the past 2 years or with good notes. And lost all my beer smith files in an unfortunate event a year ago. But I'll figure it out again over the next...

So it's a brand new larger freezer and new lines now. Old freezer had issue. My question is about the top of the corny's, quick disconnects, manifolds. Spray that all down with bleach, or soak in PBW. Or spay all with bleach, then rinse, then soak in PBW? I appreciate the feedback. I...

So last summer my keezer was unplugged for several weeks with the lid closed (long story which many of you know about). Some fuzz grew. My question and the input I'm looking for is . . . do you think PBW is enough to clean it up? It wasn't terrible but there was some peach fuzz. I'm not sure...

I just saw this Pat. That's awesome. Had I seen this sooner I would have congratulated you last night in person. Best wishes! Sent from my iPhone using Tapatalk

You're my hero simply for slipping in the word nifty. Sent from my iPhone using Tapatalk

Yes. Have known about that one for a while. The owner of Hoptopus' Garden is the head Brewer of Nale House. Not the same location or anything. Just opened last week (aside from a soft opening). That's my understanding. Sent from my iPhone using Tapatalk

So Brian Plyant, what can you tell me about mini BOS for NHC first round? There was something about it with my score sheet but don't really know what it means. FYI - I got a 40 and a 37 for this Eisbock. My first 40 so I'm happy about that. So I learned completely freezing the keg 3 or 4...

Great job guys!

I check my gravity before starting my drest just to make sure im in the ballpark for when to start. I think it's usually more than 7 days at 48-50 ferm temp before I start the rest. But I think you want to be around 75%-80% done primary fermentation before starting the rest. I've done about a...

Of course you donated more Mr. Pylant. That's because you are one of the classiest guys in this club!

Mike, had I read this before yesterday, I probably would have dropped your carboy as I had this image of you seared in the back of my head.

I even sent a note and nobody replied about the number of bottles as it doesn't say anywhere how many are needed. I would think someone should reply.

Considering I did not brew an Oktoberfest last year, I have no chance of defending my title in the Amber Malty European Lager category :(

My first entry is #41 so plenty of space still.

I bleed off when done so you don't have the beer shoot out and make a mess when you open the faucet/tap. If it's not quite there (carbonation wise) you could either put it on another day at 30psi, or obviously with the pressure at 10psi the beer would continue to carbonate to the 10psi level...

is 4 days enough at 10 psi? I set to 30 psi for 2 or so days (assuming keg was cold) then dial back to 10'sh.

I have special CO2 for quick turn around just for this purpose.

Frank, meant to ask, could you help me design my signature? I'm looking for something "fancy" such as yourself.

I'll be entering something. Not sure what that is yet, though. I may brew an Eisbock for this, right?