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Two days ago I picked up a 15 gallon oak bourbon barrel that was emptied the day before. I understand that keeping some bourbon in it will keep it watertight and ready for filling. Correct? Is 750 ml enough to do the job? I hope to fill it within eight weeks.

I found the ingredients for the Oberon kit from the Bell's Brewing store here: https://store.bellsbeer.com/collections/clone-beer-kits/products/oberon-ale-clone-all-grain-ingredient-kit Curious about the hop schedule. Has anyone brewed this kit? Thanks!

I'm brewing my first sour beer Saturday and will be using built up Jolly Pumpkin dregs. Grain bill is 85% Pilsner and 15% Wheat. I’ve read somewhere (that I can’t remember) that it’s good to use old hops for sour beer. Would appreciate any thoughts about this. I happen to have some old open...

I've got a stout that's been in a secondary with a Brett blend for 10 months. FG is stable at 1.010. I'm ready to bottle it and was thinking some fresh yeast would be good to add. My LHBS is out of US-05 & US-04 and I have some Red Star Cuvee wine yeast in the fridge. Can that be used for...

I've heard that Belgian yeast gives off more flavor (phenols? esters?) when underpitching as those compounds arise during the growth phase. Anyone with experience using a single one month old smack pack of WLP 530 for 11 gallons of 1.065 - 1.070 wert mashed at 151F? Or something similar?

What yeast have you found to give the strongest / most Belgian flavor? How about pitch rate? I'll be putting 11 gallons of 1.055 wert mashed at 150F into a 15 gallon fermenter. Is a single one month old smack pack good enough? I've read a lot of the flavor (esters? phenols?) arise during...

What would you recommend for a Belgian recipe with a lot of that characteristic Belgian flavor? A single or double would be best, I'm not looking for a really big beer. I have a temperature controlled fermentation chamber so could follow your fermentation process. Thanks!

I made a Brown ale OG 1.059 which ended at 1.021. When making this I underlet (filled my mash tun from the bottom when it was full of my grain) at 165 and ran my RIMS tube at 154. Used US-05 in my fermentation chamber set to 66F. I also made a Porter with the same process that had an OG of...

I brewed this recipe 12 days ago: https://byo.com/stories/issue/item/1857-founder-s-brewings-breakfast-stout-clone 6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract 1.7 lbs. (0.77 kg) light dry extract 22 oz. (0.62 kg) flaked oats 1.0 lb. (0.45 kg) chocolate malt (350 °L) 12 oz...

I've brewed over 30 all grain batches using predominantly liquid yeast. One smack pack or vial (within a month of production) per 5 gallons without a starter. OG ranges from 1.055 to 1.070. I fortunately have not had an infection. And I think my beer tastes great and so do my friends who...

I'm looking to automate my sparge by turning on and off my chugger pump with a stainless float switch. But I don't know to wire the switch and relay, or what relay to get. This is the float switch I was looking at: https://www.amazon.com/dp/B00XBG6B3A/?tag=skimlinks_replacement-20...

I brewed a Scottish ale with only 60 minute bittering hops. I overshot my gravity and am going to add some sterilized water once fermentation calms down. But then my hops will be too low. Could I boil some hops in water (or would I need to make up some wert from DME) for an hour and add them...

I'm having a friend over to brew his first batch and it will be bottled. I'd like to use gelatin and cold crash so the beer is very bright and to reduce the sediment in the bottles. But I've never bottled after doing this. I assume there would still be enough yeast left. But maybe I need to...

Hi, I'm looking to make a Spunding valve but can't seem to find a good adjustable pressure relief valve. All the ones I've come across have bad reviews (either they leak or don't reset to the correct pressure) What have you used successfully? Thanks!

Hi, My friend tried mead and loved it. So he got enough fresh farm honey (and carboys etc) to make 30 gallons! Anyway, he told me that it still tasted very sweet after 6 months so I'm guessing a stuck fermentation. He's quite sore about it as I'm sure you could imagine. I have brewed a...

I brewed a saison yesterday and overshot my gravity a bit (note to self: only change one process variable at a time). OG 1.077. Beersmith says FG should be 1.017, recipe says 1.008. 8.75 lbs pilsner 2.25 lbs pale 2 lbs Belgian candi Sugar Pitched 2 packs of Omega 024 (compares to WLP...

RIMS tube RTD sensor says 152, hand held CDN DT 450X digital thermometer ranges from 149.5 to 149.9 (don't even ask about the Blickman brewmometer on the pump inlet - also claibrated to the RTD & CDN - which reads 144-145) This was my second batch using the 18 inch Brew Hardware RIMS tube...

My first attempt was an epic fail. Carbed with CO2 to 1.2 volumes, then switched the keg over to 25/75 beeg gas mixture at 30 psi. Liquid line is 9 feet of 3/16 tubing. It's a taprite stout faucet with a restrictor plate. I checked the restrictor plate and it is seated correctly. 100%...

I'm just getting my e-brewing rig set up in the basement, and on my test run water was dripping out between the two halves of the fan housing! It's the hurricane 745 cfm http://www.amazon.com/dp/B006Z1JLN0/?tag=skimlinks_replacement-20 Anyone have this happen? My basement is about 65...

My new taprite stout faucet is pouring out all foam. All foam. I mean 100% of the glass is foam. And the second. And third... Beer was carbed to 1.8 volumes co2, line is 8.5 ft of 3/16 tubing. Temperature is 39F. Beer gas tank regulator is at 30 psi. What to do? Thanks!!