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Yeah, maybe I'll go this route. I was hoping to find those little red disposable tanks. I don't really brew enough to justify a big tank, but I would like to try oxygenating. Seems like it might not be worth the headache though.

This is what I was told, but every hardware store - including the big chains and the local ones - have stopped selling them.

For those who oxygenate with O2, where do you buy it? I am having trouble finding it locally.

Anyone have advice about trying to replicate this beer? AV website lists the following: Hops: Hersbrucker, Chinook Malts: Pale Two-Row, Crystal (80L), Oats, Midnight Wheat, Munich, Rice Hulls Yeast: House Adjuncts: Orange Peel, Cherry Puree, Aromatic Bitters

The question was not "What is your opinion regarding how my free time is spent?" If you do not wish to contribute anything helpful, then please do not contribute at all. Opinions are like ********, as they say - you have the overwhelming stench of both. Good day, sir.

Well, after several years of very low yield hop growing, I have just heard that bull shoots should be cut. The advice I had been following up to this point was "Leave the strongest 4-6 bines, cut the rest." But the strongest 4-6 bines are what I now understand are these bull shoots. What I mean...

Phat Boy malt liquor

How about using meat or vegetable broth as the mash water? Would the protein in the broth be maintained throughout the brewing process?

Hello folks, I have a question regarding a tripel braggot I've been making. The recipe goes something like: Batch size: 6 gal 12.4 # Pilsner malt 2 # table sugar 3.5 oz. aromatic malt 15 # clover honey 2 oz. Tettnang hops 0.5 oz Saaz hops Wyeast 1762 Begian Abbey II yeast (one quart...

Hello, brewerfolk. This is my first post. I'm doing an AG tripel. Primary just about completed today, it went from 1.100 to 1.010 in less than a week. The recipe instructions from BYO say to bottle after primary fermentation is complete, 7-10 days and then bottle condition at 50 F for 2...