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So...im not new to Kombucha, but I've been thinking about upping my batch size as now friends often want some of my buch as well as what I drink....I was curious about kegging in cornies, and that seems to be a resounding 'yes'....but I'm curious...has anyone tried just fermenting IN a keg? I...

Interested in your full recipe for this as well, and possibly explaining any steps that differ from your average brew....never tried to brew a gose before but am interested.

I decided to wait until after sour mashing to sparge. So i soured the entire mash last night. I doughed in thick, did my regular mash, then let it cool to about 130-135. Then I chucked in about 5 oz of uncrushed 2 row. sealed top with saran wrap and c02, and left to sit in a sleeping bag...

Doing my first sour mash, and I have a quick question. My plan was to mash the grains as per normal, sparge, heat to 180 to stop enzymatic activity, siphon back into mash tun, let cool to 120, pitch a few handfuls of grain, cover the mash with saran, and let sour for 15 hours. Then boil and...

OG is actually 1.052, so not as low as id originally posted, but still lower than the intended 1.060 after a 100 min boil. Sent from my LG-LS970 using Home Brew mobile app

Might try making this mead in the near future, dont have much experience with mead however and have a question: Are you fermenting this in a fermentation chamber? If so, what temperature would be a good temp for this yeast? Or are you just fermenting in a closet at ambient temps? Not sure...

So I was brewing a small 1 gallon batch today and somehow ended up only getting like 45% effeciency and was INCREDIBLY low on my intended OG. So to compensate I obviously had to boil for much longer (100 minutes, hops were added 30 minutes into boil) and still didnt hit my intended OG but came...

Ive had dry Danstar Nottingham form some of the most wicked huge clumps you've ever seen, so it's definitely not anything due to dry vs liquid.

Recently made Orfys Mild recipe on here, and ended up not getting as much effeciency as id hoped. The beer ended up at 2.6% and yet still felt very full and incredibly balanced. It was actually delicious, and still think it's one of the best I've ever made. Drank it all the time. Maybe that's...

I snorted 22 grams of yeast and I feel fine, my guess is no!! I FEEL GREAT!

LOL. You...you...ahaha. Thank you for this, lol.

Underpitching is a definite cause of many different off flavors as you are stressing the yeast when you do that. Consistent fermentation temp is another very important thing.

It's definitely an acquired taste. Id recommend starting with some IPAS with lots of citrus flavored hops. Something similar to Cigar Citys Jai Alai and Invasion... Victory Hop Ranch is probably my favorite readily available IIPA right now. That new Sweetwater Whiplash is really tasty and...

Thanks for all the replies! will get some solid stoppers!

Any tips on cold crashing? I use a three piece airlock and it seems like im getting atleast a little bit of suckback...is there anyway to coldcrash without getting any suckback or is it pretty much unavoidable?

If theres yeast activity then it obviously doesnt have 0% viability. Sounds like its working fine with your starters. Keep doing what you're doing.

Awesome, thanks!

I was wondering if there was any reason to boil apple cider I got from Whole Foods? I was reading another article where someone did, but that's not what I did. All I did was open up the glass container, pour in 3/4 cup sugar, sprinkle in some yeast nutrient, shake it up really good to aerate...

Brewed this on Saturday evening via BIAB. Checked gravity today and its down to 1.018. No more airlock activity, hoping the yeast can still get it down a few more points. OG was 1.037. Had airlock activity within a few hours of pitching a nice amount of yeast from a fresh slurry of s-04...

I live in Florida...so I..umm..don't.