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The better bottles are not ported. Regarding the kegs, for now I’m going to try and keep it local.

I am selling my home brewery! I used to be a competition brewer but I sort of drifted away from the hobby. Additionally, I have a baby on the way and would like to turn my brewery into a nursery. I would prefer to sell this as a lot. Add 10% to the price if you want to break it up...

63 is still within temp range for US-05. I'm sure some people would even recommend that temp. I think that perhaps you pitched old yeast but it's hard to do that with dry yeast. Maybe you didn't pitch enough? Did the yeast undergo a sudden temperature spike? Maybe they got shocked.

It's purpose is mainly for: - Discussion of local LHBS deals - Trading equipment - Local event discussion - Technique discussion I hope it'll gain some membership and become a helpful tool for all of us Lansing homebrewers! https://www.facebook.com/Lanareahomebrew

Yep. It's called Pectin Haze. Wine makers know quite a bit about it!

It should be noted that boiling sugary liquid (juice, wort, etc.) cannot caramelize sugars. You would need a very small amount of water and a lot of sugar in order to do so. You may be thinking of a Maillard reaction which causes a darkening in color. Also, have you tried a brett cider and...

My friend is in South Carolina for a few days and I want her to bring some regional beer back for me (in Michigan). What should I tell her to grab for me? Edit: Maybe not necessarily SC breweries but beer available there.

I just cannot figure out where my problem lies. I'm getting an average around 56% brew-house efficiency over 6 brews. I'm going to try and be as detailed as possible. My grain is crushed a LHBS. 2/6 of the beers I've made all grain have been double milled. I didn't see much of a difference in...

It looks infected to me. If those things look fuzzy at all then it definitely is. That part just above the center of the picture looks like kind of fuzzy and bubbly to me.

They're a bit pricey but these are awesome and you can cap them like you normally would. http://www.northernbrewer.com/shop/brew-share-enjoy-stainless-steel-bottles-six-pack.html

If it tastes good, bottle it. If you wont drink it then why go through the trouble?

Most likely due to warm fermentation. What yeast and what temperature do you suspect it fermented at?

I have around a pound of LME that I want to use for an oatmeal stout. I need to pull the sugars from mashing the grains. I'm not sure where to pull from though. I decided why not the Oats? I bumped them up to ~20%. Will this be okay? Batch Size (fermenter): 1.00 gal Bottling Volume: 0.90 gal...

I suppose that could be an issue but I'm not sold on it. Not unless it takes a long time to finally cool your wort down to temp. However, I'm a believer that you should be pitching once your wort is at fermentation temp. If you use liquid yeast, you should have that around the same temp as...

This happens a lot with extract brews that aren't calculated for color correctly.The Maillard Reaction is a common cause to darker-than-expected colors. (A lot of people will tell you that if your beer is darker than you wanted then it's due to caramelization of the sugars. At face value it...

That could very well be your problem then. Temperature controllers are rarely accurate out of the box. Also, make sure when you tape it to the side of your fermenter that you insulate it somehow (like with bubble wrap) so that you're DEFINITELY getting the fermenter temp and not the ambient...

3 things come to mind. The most probable: Perhaps when you added your priming solution it didn't spread throughout your beer evenly. This happens all the time. You'll have 85% flat beer bottles and 15% gushers. Happens to the best of us. Second: Maybe you measured incorrectly when you...

When's the last time you calibrated your temp controller? I use an STC-1000 and the calibration drifts occasionally. Fusels are a sign that you're fermenting too warm.

Is there any difference between partial mashing and steeping? Is it essentially an extended steep?

Can I do this and use steeping grains for color? Specifically I have a surplus Austin Homebrew's Extra Pale LME and I'd like to make an oatmeal stout.