Looks great. Hoping to find a decent day to smoke some spare ribs soon. Last damn day o' winter, Big Dance on tv, and bbq weather approaching. Works for me!
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I now have two corny legs that won't seal at the main lid. I'm sure the metal of the keg is slightly bent, preventing the O-ring from seating. If I try to fix it, I'm bound to make it worse.
So what can I do with these kegs? Most of the things I can think of require a seal.
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The issue isn't so much the dryness. I LOVE a nice dry Saison. It's the tannin from the grape juice coupled and the dryness of both the beer and the wine -- each will accentuate the other, like Constructive Interference.I don't think that will be much of an issue with a white grape like Viogner. I didn't run into that issue at all with Gewurz.
....if you are buying pre-made kits to clone a beer you like, do you really care what the grain bill is?
I absolutely would! If you find a beer you like, and you want to uderstand what the ingredients are to make your beer taste like that, you need to understand the ingredients.
I'll be honest, never cared about the AB buying NB thing until now. I stopped buying from Williams Brewing because they wouldn't share the ingredients to their recipes years ago. It's the principle of the thing.
Irish Red. Happy St. Patrick's Day.
My bitburger after getting the recipe for bitburger directly from the brewmaster Dr. Stefan.
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It's a lot different than Red X. Much drier.
Thanks for the info, Denny. Now I really need to use it.
It's kinda like a cross between C60 and Vienna.
To prevent fear of beer going up the gas line, I fill to just beneath the gas poppet diptube.