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Are there any American stouts capped or canned with the nitrogen widgets that are used in Guinness Draught cans/bottles? Is it something exclusively for Guinness?

I want to brew a ginger lime wheat ale (or belgian witbier) all-grain. I was inspired by Boulevard Radler beer. Aiming for 5% ABV with citrusy hop aroma (maybe Sorachi & Motueka hops). When is ideal to incorporate ginger and lime? During mash, boil, or fermentation? Thanks

**NOT FOR BEER** So I want to bottle cold press coffee, and minimize oxidation for longer shelf life (perhaps aim towards having a 2-3 week shelf life), without carbonating it. How can I cap with nitrogen without a beergun (I do not keg at this point)? Suggestions are welcomed :)...

**NOT FOR BEER** So I want to bottle cold press coffee, and minimize oxidation for longer shelf life (perhaps aim towards having a 2-3 week shelf life), without carbonating it. How can I cap with nitrogen without a beergun (I do not keg at this point)? Suggestions are welcomed :)...

So I love cold press coffee instead of iced coffee. I noticed some coffee shops bottle their own cold press coffee. Dark Matter in Chicago bottles a great cold press coffee http://www.darkmattercoffee.com/products/chocolate-city-bomber I asked them if they carbonate when bottling. They...

Recipe Type: All Grain Yeast: Burton Ale (White Labs #WLP023) Yeast Starter: no Batch Size (Gallons): 5 Original Gravity: 1.062 Final Gravity: 1.022 ABV: 5.24% IBU: 61 Boiling Time (Minutes): 60 Color: 82 SRM Primary Fermentation (# of Days & Temp): 7 Secondary Fermentation (# of Days & Temp): 7...

Attempting this recipe I whipped up Ingredients 13 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 76.5 % 1 lbs Oats, Flaked (1.0 SRM) Grain 2 5.9 % 1 lbs Special Roast (50.0 SRM) Grain 3 5.9 % 1 lbs Wheat, Roasted (425.0 SRM) Grain 4 5.9 % 8.0 oz Caramel/Crystal Malt - 60L (60.0...

I bought yeast nutrient to help achieve better fermentation to my AG brew, since currently I am not making yeast starters. The label does not specify when to add the yeast nutrient. Should I add it to the boil, at flameout, or after chilling the wort?

I have never "cold-crashed" a brew before. Read that it suppose to make the beer clearer by cold crashing the fermenter one or two days before bottling/kegging. Any advise on how to cold crash it and why is strongly suggested?

Anyone know how long we can store Star-San sanitizer solution in a spray bottle? I use an ounce of Starsan per 5 gallons. So for my next brewing project, when I utilize 5 gallon solution, I want to fill a spray bottle, so I can have sanitizer solution ready on hand whenever I need to (such...

So I want to an all-grain coffee stout. I will be utilizing coffee beans in the secondary for 3-4 days. Will not add whole beans, instead, I will grind them (coarse size) and add it to the secondary inside a muslin bag. Since I will be using natural processed beans from Panama (which are...

So I want to add pilincillo (unrefined sugar) to my beersmith list of sugars. Anyone knows the gravity and yield numbers? Thanks.

So I am a big coffee enthusiast. My favorite coffee brewing methods are the pour-over method and the newly aeropress method. Of course, I grind my coffee beans (purchased from local roasters) every time I brew a cup of coffee. I do not utilize dark roasts, only light to medium roasts. My...

So I am a big coffee enthusiast. My favorite coffee brewing methods are the pour-over method and the newly aeropress method. Of course, I grind my coffee beans (purchased from local roasters) every time I brew a cup of coffee. I do not utilize dark roasts, only light to medium roasts. My...

I'm creating my Equipment Profile on the BeerSmith software, and it is asking about deadspace. What exactly is that? I have a 10-gal Igloo cooler as a mash tun with a false bottom. Is the space in the false bottom the deadspace? How does one measure that?

I'm interested in brewing a cucumber Belgian witbier - all grain. Any recipes worth checking out? I'm thinking of "dry hopping" the cucumber in secondary. Or is there a more efficient way to add cucumber flavor/aroma to the beer?

So I want to brew a saison/farmhouse ale using Sorachi Ace hops (for those lemon notes) and implement cucumber taste. I know Cigar City has done a successful cucumber saison. How would I implement a notable cucumber taste/aroma to the beer? "Dry hop" cucumbers in the fermentor after a...

So I am brewing two 5 gallon batches for a party where the majority of the crowd has never tasted a craft brew. Thinking of brewing an American Golden/Blonde Ale or a German Kolsch. Any suggestions? Dont want it to taste like a commercial adjunct lager.

So for this upcoming Christmas, decided to brew a Mexican inspired chocolate milk stout. Extract brew stout brewed with cocoa, cinnamon, piloncillo, Mexican dark chocolate, lactose, vanilla, and hazelnut. Here is my recipe: Fermentables - 0.5 lb Maltodextrin (to enhance stout body) - 3 lb...

I'm doing a stout this month (will be my 4th brew batch). I have only done extract batches and used dry yeast. All my 3 batches have been successful. Seems a lot of people really recommend the use for yeast starters, but in regards to all-grain. What about for extract brewing?