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10 gallons of Nelson/Citra IPA 4328+10=4338

10 gallons of Tmave Pivo 4081+10=4091

10 gallons of Bitter and 10 gallons of West Coast IPA 3610.1 + 20 = 3630.1

10 gallons of German Pils 2451 + 10 = 2461 gallons

10 gallons of a Hazy Pale Ale with Idaho 7, Citra and Nelson Sauvin 10 + 1,807.5 = 1,817.5

Im thinking the problem should be solved, I will know 100% for sure tonight when I test it but it is looking like user error on my part (well I guess technically SWMBO but I think I'm conditioned to take the blame by now :confused:)! Application of the solution was taking place on the front of...

I am using this method for a batch for my wedding. I have applied about half of the labels to bottles and am running into an issue where if I place a bottle into water, the gelatin begins to become slimey and come off of the bottle/label. Would a second layer help? Would a less diluted mixture...

I have tried 3 of the 4 faucets I was sent. 2 work just fine, the thrid still leaks. I emailed Chicompany 4 days ago, no response. I sent a follow up today, I hope this can get resolved.

I installed mine yesterday. The pour from these faucets is great. However, I am noticing some leakage from both of the installed faucets like others have reported. One faucet leaked from the spout, the other from the bonnet. I used the replacement o-rings for the forward seal, but still about an...

If it is sugar based, would it ferment as well? I would take that into consideration if using at bottling as it could produce extra carbonation/bottle bombs.

Nvm missed that part of the original post! If it tastes and smells fine then i am not sure you have a big problem at all

Did you taste a sample of it yet? Probably good to see what's going on before you add anything

I'll second this, Willamette is my go to for porters and I like to keep the ibus in the middle to lower end for the style.

I agree I would say mold generally isn't for human consumption

I used zythos as the "only" hop in a pale wheat ale and was seriously underwhelmed... I preferred the same malt bill with citra and amarillo that I had done previously by far

I agree with this. If you have 3 weeks then use two for fermenting and one force carbing with the first two days 30+ psi

I live in new York city and here or NJ I can't find it below 35 if I can even find it at all

Was this your first time brewing this? I am more interested in your choice of Bourbon as Buffalo Trace is one of my favorites if not my favorite bourbon and wanted to know how it compares to other brands. I plan on using Buffalo Trace later this year if I can get another bottle at a decent price.

I emailed them about 2 months back about TREAT and never got a response back from them. Not too sure how helpful they will be, but there is always hope!

Also, have you ever tried or heard about the Oregon fruit purees? I was thinking maybe blueberry. After tasting the beer im looking at either grapes or blueberries with the blueberries being more accessible as I could also add some real blueberries to get the skin/seeds involved.