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I'm looking forward to acquiring an Inkbird controller to both improve the control over fermentation temperature and do the cold crash after it ends (apparently it's possible since the temperature range includes 0 °C). The specs of the Inkbird controller don't mention volume of beer. Assuming...

Hello brewers. I'm doing a cucumber version of sour beer (lactic acid addition, so no lactobacillus involved) and was wondering how to avoid contamination from the microbes present in the cucumber itself since they are added after fermentation. Recipe instructions are rather sparse ("add chopped...

Hi. I ran out of crown caps and bought a new batch from a different supplier. Size felt different but tried bottling anyway. Using a counter pressure filler and a Grifo bottle capper, last batch gave me no trouble at all, being able to freely press down until the cap hit a natural stop. With...

As the title say, I'm on the business of tracing the origin of haze / turbidity on my beers and one surprising answer that I've got from HLS was fine flour particles from the grinding that wouldn't drop out of suspension. On the one hand it feels like being told a bad excuse to cover up a poor...

HI, looking for advice. I acquired Anvil's 20 gal kettles to have a three vessel system because I thought the size was manageable but now I'm finding out the rough way that there's no 20 gal size fermenters of any kind on the market, so it seems I either set for the 14 gal or 60 Liter fermenters...

Hi brewers. I've recently changed a barleywine recipe from Great Western Malting's Premium Two Row malt to Avangard's Pilsen Malt and from brown sugar addition at boil to Briess's Pilsen Light DME (I use a bit of Crystal 120 malt to add color just as before). To my dismay, the last two batches...

Hi people. This has probably already been asked a lot of times, but given the details it was hard for me to browse: When transferring carbonated beer from one keg to another which is smaller, is there a way to automatically control or stop the flow when the smaller keg is full? I've seen some...

Hi doods. I had had enough trouble filling bottles with the Beer Gun and the breakage of the tip seal piece was the last straw for me, so I switched to a counter pressure bottle filler. Now, after getting the jist of the device, bottles come out nicely carbonated and foam doesn't turn the whole...

I used a keg flash cooler last weekend, and got plenty of foam most of the evening. Ice actually formed in the water cooling the coils, and there was an impeller and a pump circulating water through the line up to the tower, so I don’t think it’s an issue about the lines not being cold enough...

Got handled a flash chiller system with a pair of couplers which I assumed they were D, but upon inspection didn't know what type they are: Those two ridges suggest it could be an S type but since the whole system belonged to Modelo that sounds weird.

Been getting flat beer on kegs despite apparently having enough pressure and low enough temperature, so I'm researching how to measure carbonation. Turns out the Zahm is quite expensive and the Gehaltemeters are even higher priced. Looking at the Taprite tester, turns out that it is merely a...

I've been in lactic acid bacteria hell, where every beer has turned into sour whey after a few weeks. Don't have the strict log but it coincides a lot with the use of a recently acquired plate chiller. I returned to the dreaded copper coil immersion chiller for the time being but can't stay...

I'm already familiar the concept of balancing the pressure from the keg with the resistance of the beer line (both lenght and height). What comes to mind is why there are not beer faucets with the ability to increase or reduce resistance with a valve and instead we seem to be forced to tailor...

I'm going to bottle from a keg using a recently acquired BeerGun in order to experiment since sometimes the sweet aftertaste of the priming sugar lingers for a lot of time. My fridge was full so I used to "A bottler's guide to kegging" table to set my keg at 22 bar to get the desired 2 vols of...

This is probably a bit silly but it's the first time I'm going to serve beer from a keg and don't want to bring a good batch to waste. I'm fast carbonating according to this video. To sum it up, set the pressure to 25 psi, rocking the keg for 200 s, disconnecting from the gas tank and put it to...

Hi. Minor question: I've ordered three 20 gal anvil kettles to up the batch size since the brand gave me some confidence. However, I didn't notice but these kettles only have a bottom hole and ball valve for emptying them but doesn't have any hole and valve up near the top for filling them...

Here I was brewing a standard belgian witbier with coriander / orange zest. Didn't notice problems at bottling time since it tasted fine and after 2 weeks of bottling it had great clear light color and a good balanced taste of wheat, coriander and orange which got me excited to present it to my...

I've been on a trial and error quest for the best way to get the reddish color of Irish or American Red Ales, but I'm finding it hard to do without getting a big toffee taste that can assault the mouth on the first gulp. Great Western Malting's crystal 60 proved to be too little for the effect...

Hi, I'm venturing into a nanobrewery project. I'm in a conundrum. Even assuming I had a pure yeast culture, propagating it through 3 decimal steps in assay tubes and Erlenmeyer flasks according to the usual procedure takes a lot of time and I dislike all the risk of contamination involved, so...

Hi, we're on the process of building a more automated rig for brewing. We acquired a solenoid valve to control the gas flow for an Anvil burner (45 000 btu). To our dismay, the gas flow is very low and flames coming from the burner are very small, like 1,5 cm height when the valve is opened to...