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So should I not be adding any priming sugar? I have to think to get around 3 volumes of carbonation requires the addition of sugars?

First, I apologize. I know that I need to research and look this stuff up, and I have to some extent. However, I am also pretty limited on time and just hoping to get some quick answers, so thank you. I am about to bottle up to 30G of Lambic to make some Gueuze, fruited beers, and straight...

No need for pics at this point. Thank you for the info. Just want to make sure everything works well together before I drop the dough on it.

So Home Alone you are saying the red Portuguese corker works with champagne and Belgian bottles and Belgian corks? Just double checking

Cactus, I believe the Italian corker is basically the same corker as the champagne corker, but they swap out the iris. I am curious about the Portuguese red one because it is 1/2-2/3 cheaper

Dltow you are correct in my concern. No idea about HEPA filters. Home alone, what floor corker are you using? I have read just using a #6.5/7 stopper on a floor corker keeps the cork from going too far in, I just haven't found if the red Portuguese corker will be able to handle the champagne...

Nice thought of going to the brunch places. A homebrew club member is going to give me about 40 champagne bottles, so I won't need to buy many. I asked AIH about their bottles and they said they cap with 26.5mm or standard caps. Otherwise the bottles are 29mm caps. Just need a different bell. I...

I need help deciding on how to approach storing some sour beers. I currently have 30 gallons of lambic in my basement in carboys 10g of 1 year, 10g of 2 year, 10g of 3 year. I was going to try to blend them to make a gueuze. I have never done this so I don’t know how much will actually become...

I have 4 already and can always use more for my aged beers. Count me in

So I am brewing up an American Stout and my mash temp should have been 154, but it read 151. I heated up some water and got the mash up to 153.5, but that was 15 minutes into the mash. Two questions: Was I too late in bringing the heat up (I know I know, yeah normally I have emergency hot...

Count me in!

I made a DIY carboy/keg/line washer. Similar to this, but with some small differences that I think improve upon the idea (I didn't come up with the improvements, I stole them from other smarter people). https://www.homebrewtalk.com/showthread.php?t=300441 No need to disassemble anything and...

Dark Lord Day. Its what all the non-n00bs call it so I was trying to fit in, so no one would be aware of my rookieness.

Going to DLD and wondering if I could get some suggestions for beers to pick up? I am from CO so stuff I can't get here or beers that are locals favs. Heck give some biggins in case I haven't had them. Seasonals, or one offs that will be out there around the time? Any insight would be...

I am going to my first DLD and am super excited. I live in CO and just wondering what people out there, or that are coming from different places would possibly want for sharing and trading? I can obviously get CO stuff and then usually a lot of West Coast, etc. I just don't really know what...

This is awesome! Thanks SS.

So is it too late to get in on this? Just found this part of the forum. I live in Glenwood Springs, but family is in the Fort and Denver, so I could have them pick it up or I could come down and grab it sometime. Also if it is still open is there anyway to get a price on Belgian Pilsner? I...

The easiest thing to do would be to not worry about clearing the beer or fining it at all. You can just let it clear through time in the bottle. If I read correctly you fermented in a bucket? I have never fermented in a bucket, but if you cold crash in a bucket then won't you pull oxygen back...

So what are people doing as far as aging to make a gueze with this? I have never blended before. Are people just keeping them in carboys for the additional years? Kegs? Bottles? Bottles seems like a pain if you are going to blend later, but I don't know what the effect if any there is for...

Bottled this on 10/24. Had it in a plastic carboy for 6 months. Transferred to a glass carboy with less head space and put it on oak cubes that had been soaked in four roses for a few months for another 6 months. Also threw in dregs of a TOD. Put about half a packet of champagne yeast in the...