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i bought a kegerator a while back, and i'm finally getting around to disassembling and cleaning the taps. the rubber gaskets inside need replacing, but i don't know what to order since i have no idea what model these are... help? do i need to order replacement gaskets for this model only, or...

a thread focused on the discussion of Cosmic Punch, a GMO yeast that can unbind bound thiols. Introducing Cosmic Punch™: A Thiol-Boosting Version of British V (OYL-011) Genetically Modified (GM) Yeast Strains: Unlocking Bound Hop Thiols and Engineering Targeted Fermentation Characteristics...

the origin of this thread was a tangential discussion in the broken hydrometer thread: what if you tried to brew a beer without taking measurements? THE RULES: brew a batch, then post your notes (a pic would be nice too!), of the beer that results from: Dumping grains into your mill without...

the goal is to brew a beer for the missus that is sweet and malty. she's a good sport and puts up with my hoppy and/or sour brews, but every now and then i gotta serve up a malt bomb to keep her happy. my starting point was my english barleywine recipe, but then i took a left: Type: All Grain...

amarillo lost its patent protection in 2020, and simcoe and warrior lost theirs in 2019. at some point, we should be able to get rhizomes... if the plant material makes it off the farm. it's also possible that the growers are contractually obligated to not sell cutting, who knows. i've also...

i built myself a stand for my 15-gal barrel out of 36 feet of 2x4. main objective was to keep the barrel off the floor so i can use an auto-siphon & gravity to empty it. i can even put a board on top of the stand to create a shelf/work surface. barrel currently full of imperial milk stout.

ok, @Inkleg and @Dog House Brew, here you are: a thread dedicate to Saison Parfait. i made a relatively "restrained" saison with my pouch and i'm loving it. made a 1.75 liter starter. i didn't ferment too hot: pitched at 72, up to 75 on day 4, hit 77 a few days later and stayed there. SP got...

i'm getting ready to hit my melomel with k-meta and k-sorbate. does it matter what temp the mead is when stabilizing? is cool/cold better than warm/room temp, vice-versa, or RDWHAHB?

a question for those who've had success using TOSNA 2.0 and other "modern" approaches to get good mead in months instead of years: do you still rack to secondary, tertiary, etc? how many times do you typically rack before packaging? my blackberry melomel just finished a 4 week primary and it's...

finally got to brew on my new rig this past President's Day. it's based on the StrutChannelFittings kit but i made a few mods. i can make 15 gallons of 1.060 wort by filling the MLT to the brim (looking to upgrade it...). it was a fun project but took longer, and cost more, than originally...

hi folks - SHORT VERSION: can anyone recommend a fireproof/flame-resistant/etc. board that I could use to prevent my BK's burner from melting the insulation on my mash-tun? LONG VERSION: i'm putting together my brew stand and my boil kettle's burner (Blichmann Hellfire) seems dangerously close...

dear hivemind, does anyone have experience adding blackberries to a standard sour blond? any suggestions on quantity, other than the standard 1-2 lbs/gal? any tips, things to avoid, etc with the blackberry? ripe wild blackberries are everywhere here in the Cascades so i'm picking them now...

just got my water report back from Ward Labs. as expected, my water is pretty much devoid of anything. pH: 8.0 Total Dissolved Solids (TDS) Est, ppm: 83 Electrical Conductivity, mmho/cm: 0.14 Cations / Anions, me/L: 1.6 / 1.5 Sodium, Na: 9 ppm Potassium, K: 2 ppm Calcium, Ca: 18 ppm...

Agar Art Contest Winners Grow Masterpieces with Microbes http://blogs.discovermagazine.com/inkfish/2017/05/22/agar-art-contest-winners-grow-masterpieces-with-microbes/ Full set: - https://www.facebook.com/62453295199/photos/?tab=album&album_id=10156252156710200 -...

hello, gluten-free'ers, in the sour beer thread, i asked the following: i am completely new to the world of GF so please excuse me if this line of thinking is stupid. i probably should have written "gluten-reduced" instead of "gluten-free," above. per @igliashon excellent post, so, who...

one of those oft-repeated piece of lore is that brett behaves differently under pressure, that it produces different flavors in the bottle or in a pressurized keg, etc. recently, Chad Yacobson (Crooked Stave) in episode 8 of the Sour Hour stated that he hasn't noticed any difference between...

i brewed up a batch of 1.047 wort yesterday. threw in 3 oz of aged hops. i filled a 5-gallon carboy up to the neck. i pitched a mix of l. brevis, l. delbrueckii, and pedio (all from Wyeast). i'm holding it at 95*F. once i get a decent sour character, i will cool to 70*F, transfer to a...

back in january, i made a sour using only extract and a touch of steeped crystal. i added some oats in a hop bag as the kettle was heating up and pulled them out after a few minutes of boiling, for starch. pitched a sacch (saison?), racked to secondary and added a bunch of dregs. primary went...

does anyone know of a sour mix that does not contain any saccharomyces? ideally it would have a few strains of brett, lacto brevis and pedio. i could create such a blend by buying those organisms separately and mixing them myself but i'm hoping to avoid the cost and hassle of the DIY...

i believe this does merit its own thread, so let's do this... for me: - strong (some might say overwhelming) fruity ester profile, as well as generally prominent phenolic notes. phenols are more variable than the esters (from medium to high). - very, very high attenuation. i can't think...