Search results

I brewed a festbier three weeks ago for a competition in early July. I just pulled a sample from my keg. Fully carbed, it looks and tastes just like a Kellerbier. It's slightly hazy with a slight yeasty, green apple flavor. I'm debating the merits of bottling some off now and entering in the...

Does anyone own this chest freezer? I'm looking to convert it into a fermentation chamber to fit three ball lock kegs or two 6.5 gallon carboys. Is it big enough to fit those?

I am trying to convert my 12 gallon rectangular cooler into a hot liquor tank and I cannot for the life of me find any weldless fittings for it. The drain plug was 3/4" so I have a 3/4" brass nipple hooked up to a 3/4"x1/2" FPT reducer, but finding a silicone o-ring and metal washer to seal her...

My LHBS recently got some Bestmalz Red X that I was hoping to use. I also wanted to brew a session IPA soon, so I decided to combine both into one project. I know session IPAs are supposed to be more malty than regular IPAs so the low gravity can counteract the hops. Since I have never done a...

I brewed 3 gallons of a blonde ale to ferment with 100% brett lambicus. I made a 1.75 L starter and ran it for two weeks. It's currently sitting at 65 degrees, but over 30 hours later there has been no signs of activity. My starter took about three days to take off, so I expect some lag time...

I just finished off a kegged mead. It was an 8% ABV blackberry/mulberry/coffee mead. I went ahead and disassembled and cleaned and sanitized my keg, but it still has a strong fruit smell. I wanted to use this keg for a hoppy farmhouse ale that I have ready to go, but I am worried that the fruit...

I just want a forum where I can vent about this. I don't want to use Facebook, because my wife would find out that this happened (and since she is asleep now, I would rather she be kept in the dark, lest she get upset at me). Anyways, how is it that I can brew 120+ batches of beer and never...

Last month I brewed a "Berliner Weisse" with Lacto Brevis and Brett Brux Trois. Primary occurred in a 5 gal carboy with about 4.75 gal of volume. Right now there is little enough headspace that I can keep it in primary for the entire 5-6 month fermentation without that being an issue. My...

I don't do this often, but on a couple occasions I've been low on DME when making starters, so to combat this I added a little bit of cane sugar (never more than 20-25% of the fermentables). I also always add some Wyeast beer nutrient to my starters. Now I know this isn't going to affect...

Long story short, I want to open up my own nanobrewery in the future. Because of funding/commercial brewing experience deficiencies and because I am realistic, I don't plan on doing this for at least a few years. I plan on focusing on a rotating selection of small batch beers with an emphasis on...

Preface: I have looked through a few threads and seen where people have asked about using sherry flor yeast as the primary strain in a beer, but I have yet to see an instance of anyone trying to get the flor to develop. If anyone has a thread or link they can share that does so, I would be...

I just noticed the airlock on a one gallon batch of sour beer had dried out and there were about 10 dead fruit flies in the airlock. The beer is about 11 months old. I don't know how long the airlock has been dry, but it must have been a while. I smelled the beer and it smells okay. I'm...

I brewed a dark saison about 11 months ago, to which I added burnt honey, caramelized figs, and sage and the bottle dregs of about 6 different sour beers. I have been tasting it regularly, and after about 6 months it developed a harsh astringency that hasn't mellowed out yet. I tasted it early...

I brewed a Bohemian Pilsner in April and have been drinking off of it since June. For various reasons, I hadn't touched it in a few weeks. I poured myself a pint a few days ago and what was once a crystal-clear beer has a noticeable haze to it. Originally I thought some sediment might have been...

I brewed a saison recently that I plan on adding brett to. The only thing is the gravity went from 1.040 to 0.997. I tried to find a formula online to see how much residual sugar was left for the brett to munch on, but couldn't find anything. Would anyone mind doing the math for me? I need to...

I long-time, close friend of mine got married last month. He and his new wife are craft beer lovers, so even though I already got them a gift, I wanted to also brew them a special batch of beer to commemorate their wedding day. I wanted to brew a big beer that I knew would keep for years, with...

I started a never-ending lambic project back in March. I brewed 10 gallons and plan on brewing 5 gallons twice a year and blending indefinitely. This will leave me with lots of lambic. I'm going to do a lot of the normal stuff (unblended lambic, kriek, geuze, framboise), but that still gives me...

I'm flying to San Francisco in two weeks to visit family. I used to live in Northern California before I became a huge beer snob, but I want to try to make up for it. Alas, I am on a fairly strict itinerary, so special trips to Russian River, Lagunitas, et. al. are out of the question. Instead...

http://www.usplastic.com/catalog/item.aspx?itemid=22691 Is there any reason these can't be used for fermenting? I'm currently using my keezer concurrently as a lager fermentation vessel, but I can only fit 4 kegs, so that means only three beers on tap. This would be able to fit on the hump of...

New Day Meadery here in Indianapolis makes a sparkling, low-gravity mead with black raspberries and coffee that is absolutely to die for. Sadly, it's only a winter seasonal. I was craving some last summer and noticed I had 12 lbs of mulberries in my freezer, so I decided to clone it the best I...