Recent content by mac_1103

What are you using a 4 gauge secondary regulator for if you don't have a kegerator or keezer?🤔 Just make the hole in the back of the kegerator bigger if you have to.

It's practically on the Mason-Dixon line, so close enough. Just about three hours for me, but it's been a very long time since I spent three nights in a tent and I'm pretty sure it would be a very bad idea at this point. OTOH, SWMBO is getting all sorts of excited about trying out the whole RV...

Or maybe you just got better at brewing in general and it happened to coincide with switching.

I guess you must not brew very big beers. If I filled a fermenter to within 2 pints of the top with most of my recipes I'd have all sorts of blow off. Also, how do you dry hop? You've got no head space for the magnets in a bag trick and I'm not a fan of just opening the keg.

Interesting insert in my recent water bill. I already knew that the author of the Declaration of Independence failed miserably in his efforts at viniculture and eenology, but apparently Monticello was also a bad brewery.

Interesting. All of the clone recipes I've seen say to mash at 149F. I assume that's why the OP did it that way.

And drink it fast. Always drink it fast.

Which is demonstrably wrong. Extract beers win national competitions.

Unless you want to end up with a full keg of beer.

Good luck getting some additional hop flavor and aroma into your brew. But I have a feeling it's still going to be thin.

Stone IPA really isn't a "very full bodied" beer. If you want to brew a fuller bodied IPA, try mashing higher, increasing the crystal malt or adding some dextrin malt, or throw in some flaked barley or oats.

You did say you soaked it in the first post, but you didn't say that you scrubbed it until this one. Soaking isn't always enough. If you think you've scrubbed it as well as you can then it might be time to give up.

One cannot sanitize that which is not clean. Even with a bleach bomb from orbit. Since it's glass, you can try scrubbing the living daylights out of it with barkeepers friend and one of these or maybe even one of these. Then hit it with the bleach. Lots of bleach. Fresh bleach. Diluted about 1:10.

Are you just being hopeful or do you know something?

I think the best you can do without getting any fancy new equipment is to ferment in your bucket and do a closed transfer to a purged keg with a floating dip tube for dry hopping. Then cold crash and do another closed transfer to a second purged keg to carbonate and serve.