Search results

30,947.5 gallons = 330,107 12oz bottles of Tax Free enjoyment, America, What a Country.

based on 30,108.5 gallons I add my G-13 IMPERIAL STOUT 8-Ten gallon batches starting on 1-11-14 last batch 8-25-14 2nd runnings porter 8-five gallon batches Fallen ale 2-ten gallon batches Bob's beer(my attempt at coors light for my uncle Bob) 1-five gallon batch G-13=...

how did we drop from 30,108.5 to 29,920?????

How exactly do you hook up your coupler to the carboy cap? I am attempting this for the first time and my only idea is to slip the hose over the thin nipple and clamp it, it is proving very difficult.:confused:

I was particularly intrigued by the fact that there were more bacterial cells found in the saved portion of washed yeast than in the slurry that is discarded.

I have timed my brews to pitch on yeast cake a couple of times now, with great results. I would like to save the yeast for the first time in jars for a later date. Almost everything I have read recommends washing, eliminating the trub and dead yeast cells before saving the viable cells. However...

My "G-13" Imperial Stout , first time I've kegged, cant believe the time I've saved from bottling, watch out liver....:drunk:

Just wanted to make sure I'm on the right track. I have fermented my stout og 1.080 in a bucket for four weeks. Normally I would transfer to bottling bucket, add corn sugar, bottle, condition @ 68 deg. and wait at least 8 to 10 weeks before I tried it. I am trying to move into kegging, My plan...

I bought a kenmore 8.8 cu. ft. chest freezer and a johnson 419 temp. controller. I used to use my closet which stayed a steady 62-68 degree temp. and never had a problem fermenting, I've done 6 batches that way and no problems. but we moved and there is no cool place in our new house to ferment...

thanks for the info, I'm just now upgrading from buckets to corny kegs and figured a couple 1\2 barrels would be a great way to condition keeping my soda kegs free. appreciate all the help.

I was wondering if it is possible to transfer from my ball lock corny straight to the 15 gallon sanke. Keeping the ball lock conversions for the sanke coupler in mind, Is it possible to fill the sanke from my corny keg without exposing the beer to air? Everything I've seen on-line uses a...

I was wondering if it is possible to transfer from my ball lock corny straight to the 15 gallon sanke. Keeping the ball lock conversions for the sanke coupler in mind, Is it possible to fill the sanke from my corny keg without exposing the beer to air? Everything I've seen on-line uses a...

here it is

rolled bottom and top which makes me think it is SS.

does anyone know if Anheuser-Busch used aluminum kegs or are all of them stainless steel? I have a chance to get a 15 gallon for a fair price if it is ss. They say it is aluminum put the picture looks like stainless. any input will be appreciated. Thanks :mug:

Did Anheuser-busch use aluminum kegs ever, or are they all stainless steel? Wanting to bid on one but they say its aluminum, sure looks like stainless to me. Any input would be appreciated. :drunk:

Thanks for the input, I'm gonna leave them bottles nice and cozy with the dust mites for the next handful of months. Amazing, that you could spend several hundred dollars to be certified by cicerone with improper information, When all the while, all the real life experiences are right here for...

According to Cicerone.org bottled beer if refrigerated will last up to six months, Unrefrigerated only three months and then off flavors can start to occur. I'm bottle conditioning imperial stout with an ABV of 8.5% in my closet which varies from 60-64 degrees. I plan on leaving it in there for...

Here is my Grain list, I think I'm gonna let set another couple weeks in the primary I still get a bubble every 65 seconds through my blowoff. I am just a little paranoid from reading the dangers from leaving on the yeast cake too long. Thanks for the input, Sounds like Patience is the hardest...

I'm a newbie brewing extract and grains Imperial stout(trying to achieve something close to Old Rasputin's, from North coast Brewery). My OG was 1.095 and I pitched two vials of wlp001 @ 80deg. at 8pm on 3/30/13 I went to bed and nothing was happening, when I checked at 7:30am the next morn. she...