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Seems like a common question, but I couldn't find it in the search. I'm bottling a Golden Strong this weekend and I was wondering how many volumes of CO2 are safe for regular bottles. I have a decent cache of belgian and swing top bottles, but not enough for 5.5 gallons. I was thinking of...

Don't post your address, I won't send it to you:cross: I just got word that I got a job in San Francisco. The lady and I will be packing up after Thanksgiving and making the move. I just finished school so my plan was to fly out and ship the bare essentials and buy stuff once out there...

Inspired by the how many gallons of homebrew thread.... What beers do you have fermenting, conditioning or kegged? Fermenting Before Devil Knows You're Drunk: Belgian Golden Strong Antwerp Afternoon: Belgian Pale Bottle Conditioning American Amber Centennial Blonde Drinking...

Girlfriend and I played hooky yesterday and went up to Portland for my Bday. We started off at the 3PM allagash tour. It was absolutely amazing. The tour started with a tasting of the white, dubbel, tripel, and curieux (bourbon oak aged tripel). All were great, the curieux was really great...

i've been brewing for a couple years and I make some damn good beers. So not being one to leave well enough alone, I'm going to make the wine plunge. Let it be stated that I haven't read much about wine. My folks have a vine of Niagara grapes that has an over-abundance of fruit right now...

I'm brewing up a Belgian Golden Strong. For a 6gallon batch the recipe calls for a 90 min Czech saaz addition of 2.25 oz. AHS carries US Saaz at 6.5% (vs 3.5% for Czech). Would I be better off substituting something like styrian goldings, or just reducing the amount and using the US Saaz...

I bought a case of 12 1-liter swing tops last summer from my LHBS. I have used them on a few different brews and they never seem to carb as well as my other bottles (both 22oz and 12oz caps and 16oz grolsch). I'm going to replace the gaskets on them before using again. Is there any way I can...

Yesterday my brother and I decided on a marathon brew day. It was to include bottling an IPA, brewing up a partial mash Centennial Blonde and a Partial mash American Amber. The day started off poorly with a broken bottling spigot. I poured star san in the bucket and it started spraying out...

I did a modified partial mash version of BM's SWMBO Slayer Blonde. It has been in bottles since July 30 (6.5 weeks). The bottles I have opened over the last month are very lightly carbed. There is a slight hiss when I open them, some bubbles and a small head if i really agitate it when I pour...

I have an IPA happily bubbling away in primary now. I recently started washing my yeast. I've read a lot of people saying not to pitch onto really hoppy yeast cakes because the AA coat the yeast cells and the trub can affect the beer taste. Does this apply to washing as well? I understand...

I'm cooking up a WLP001 starter today. My folks got me a mr beer ingredients kit for xmas last year, knowing that I brew (aren't they sweet?). Im looking at the can wondering why I can't use it for a starter, knowing I won't use it otherwise. My only concerns have to do with color, flavor and...

I brewed a wit for my brothers rehearsal dinner which is in one month (8/6). I brewed it with the hopes of going 3 weeks in primary, 4 weeks in the bottle. The fermentation was long, about 16 days of slow bubbling and slow gravity drop (longer than ive experienced). I checked the gravity...

I have been bottling all my brews for a little over a year. I found some kegs for sale, and I'm thinking about making the plunge. Is this a deal? 80# tank of CO2 (1/2 full) 2 Cornelius 5 gal. kegs, with ball lock connectors. 1 CO2 pressure regulator. They will also throw in a...

I'm brewing and bottling a batch for my brothers wedding. I wanted to make labels for the bottles so they would be a little nicer than amber and gold. I've looked around and have found a few websites. Anyone have any experience with them? I'm looking for water resistant labels that...

My roommate decided brew pot=lobster pot and cooked about 20 lobsters in my brew pot (ceramic on steel). The pot stinks to high heaven now and will not go away. Any ideas on how to get the smell out? More bleach? Long soak? HELP!

First post, I'm relatively new to brewing, my 5th batch, and Im planning on racking tonight. I'm doing a secondary for the first time. I'm doing a relatively hoppy IPA. The guy at the brew shop recommended I add a few oz of priming sugar to the carboy to create some positive CO2 pressure and...