Used my stout spout the other day for a coffee stout. I guess I had moved the keg a little and kicked up a little bit of coffee grounds because it clogged the 4 little holes in the spout pretty quickly, completely stopped the flow. Going to clean the spout, let the beer settle for a while and...
Update regarding ibrew.com ship time: After ordering 2 taps along with the stout spout and growler filler spout on February 9th I received them on Feb 20th, so about 11 days. A good portion of that time was going through customs I assume since, according to auspost.com, the package arrived in NY...
I brew in a bag so I try to do full volume mash's because it helps me keep a more constant temp in cold outdoor weather and everything seems fine to me.
Try checking out this exBEERiment by brulosophy on this exact thing...
I ordered 2 Stainless Steel Intertaps along with the Stout spout and growler fill spout from iBrew on Feb 9th and, according to auspost.com, they arrived in New York on the 15th. Haven't received them yet but I assume it should get to me within the next few days.
Definitely pleasantly...
Sorry if that was confusing, I guess I meant POST fermented beer? I meant, while kegging finished beer if I can just fill the keg 4 gallons full and use the last gallon to sour separately.
I really love sour beers but don't know where to start when it comes to brewing one and don't want to try with a full 5 gallon batch.
Anyone know an easy way to run off a gallon of pre fermented beer from a batch of regular (non soured) beer into a gallon "carboy" during kegging in order to...
Ok good, I brewed an IPA and its got a little bit of wheat malt, honey malt, flaked oats, and flaked barley so the mouthfeel should still be there as well. Thanks for putting my mind at ease Ballsy
I brewed over the weekend and hit my mash temp range (154) and did the same as the OP, wrapped in a blanket and a sleeping bag. But since it was below freezing temps I still dropped to about 145 throughout the 60 min mash. Still hit an OG of what I was expecting but should I expect any ill...
ok good, I see the little wisps of sediment at the bottom. I'd never used Lacto before so I didn't know if I just got a bad batch of it that was all dead. I'll take a small sample to test in a couple days.
Another quick question though... does lacto eat the sugars and ferment them like Sacch...
So do you pitch the lacto directly into the last gallon of juice in the container that it came in and throw an airlock on? What kind of visual proof (if any) do you get that it's doing anything? I pitched mine 5 days ago and I'm not seeing any bubbling or pellicle or really anything. Think I...