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For those of you that have bottled part of a batch and kegged the rest, have you found any differences in taste? I would imagine you would get better or more consistent carbonation from the kegging, but has the actual flavor of the beer been better or the same between the two storage techniques...

What nut brown ales would y'all recommend that are commercially produced?:mug:

Well I'm sittin' here sampling my first lager attempt...an AHS Texas Bock. It's only been bottle conditioning for one week now (yeah, I know, patience) but I poured it straight down the middle of the pint glass and hardly any head formed at all :confused: I followed the general bottling...

I'm sure this question has been asked in the past, but can't seem to find it in the archives.... How long does beer stay "good" in a corny when it is in a fridge (under CO2 pressure)? Macrobrew beers say 30 days but was wondering about homebrews???

This is an interesting website I ran across today. http://www.herestobeer.com/

So my first lager, a bock, has been bubbling away like crazy for 8 days (at 52-55 degrees). However, over the past two days it slowed to 1 bubble per minute (at most). I took a SG reading 1.012 (the target) and decided to move it to a warmer spot for the diacetyl rest (68 degrees room temp) this...

Brewed up my second batch today...a "Texas Bock" from Austin Homebrew. And followed everything to a "T" or so I thought. Made 2.5 gallons of wort, chilled to 80 degrees and transferred to primary with another 2.75 gallons of spring water (instructions said to bring to a total of 5.25 gallons)...

I'm planning to brew a bock from an extract kit this weekend and I have a White Labs liquid yeast (#833). It says to take it out of the fridge anywhere from 3 - 24 hrs before pitching. Do I just pitch it in the cooled wort like a dry yeast and aerate? Thanks.

I just bottled my very first brew today and can see where there would be some major advantages of kegging :eek: Just curious...how many of you bottle your home brew versus kegging?

Aaaaargh...I can't believe this is my first post....but I might as well get this embarrasment out of the way :o I just racked my first brew, an amber ale, from a plastic bucket primary to a 5 gal glass secondary and am wondering, how do you fill 48 bottles on bottling day with a 3/8" racking...