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I'm surprised they haven't got a program to generate that sound. Sort of like EVs and engine noise.

And now for something completely different... soft cooler with wheels that will hold a five gallon corny keg.

Not to go all beer snob or anything, but I really don't have the time or inclination to brew for people who don't like beer, and most of my family and friends actually do like beer so I don't usually have to worry about it. But if we're hosting a big gathering and inviting people who don't like...

Member @MaxStout got to do a pro/am brew a while back and posted about it here. He might have some insight. I would also think the brewery owner might know a thing or two about this.

Last night at a local brewery. Had the Firkin, the Bru Hiker and the Simcoe (we had a DD). All were excellent, but SWMBO and friends said the Bru Hiker wasn't as good as my quad. Notice that there's not a juicy, hazy or sour in sight.

Yes. Air lock is optional. Gas post can be used for blow off or purging kegs. Not a lot, but you only need a couple of PSI to do a transfer, especially if you let gravity help. The famous @Dgallo fermonster floating diptube modification. Insanely long thread, but worth a skim.

"BE-256 was selected from a Belgian yeast bank through a specific screening process" The question is where did the Belgian yeast bank get it? DNA sequencing says it's British.

Is there an echo in here? They used to call it Belgian (hence the "BE"). They don't call it Belgian anymore since someone figured out that it's really British as noted above. They still recommend it for Belgian styles, and I've been pretty happy with it in those. I don't think they ever called...

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.