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That thing is awesome!

Oh it's done fermenting. It was done fermenting in the primary, then I dumped it into my barrel to age it. While in the barrel it picked up an infection. I think that is what is making it generate more CO2.

I've got a beer in my keg that is obviously infected. It popped the bung out of my barrel and spewed beer everywhere and it self-pressurizes in the keg. Am I okay bottling this? Unless it's truly disgusting, I'd like to keep it. I can't keep it in the keg, since it belongs to my friend.

Has anyone ever made hot sauce by fermenting peppers in brine? I got a bunch of peppers from my garden and cut the tops and the seeds out, then put them into a jar and filled it up with a salt water brine. First time I've done this. I read that you just leave it out for a few weeks then puree...

Yeah I'm definitely going to take pictures. I'll post em on here somewhere for certain. I think he said he has a wgc-250, but I'm not sure. I'll find out soon enough!

If its infected, I hope it's at least a good infection. I do love good sour beers. It's still bubbling as of this morning. I put a ghetto airlock on it though. No more foam is pouring out, just CO2. As for the canning, my friend bought a canning line. The biggest downside is that you can...

Well I'm taking it to my friends place on Friday. We're going to keg it and force carb it, then in a few days we're canning it!

Technically it's a third. I transferred out of the primary into a very well sanitized secondary and added the toasted coconut. Then after a week with the coconut I transferred it into the barrel. To the best of my knowledge there hasn't been a dramatic pressure change. I don't know how I feel...

Just about half an hour ago, I just ran downstairs armed and ready. Turns out my barrel is doing something interesting. I've had my toasted coconut porter in the barrel for about 3 weeks now. Just today the cork blew off and it started spewing like this... What happened!? Prior to this beer...

So I made a porter recipe found in the recipes section. Moved the beer to secondary and added a bunch of coconut I toasted. It's floating on top of the beer. Is there a way I can get it to sink to the bottom? Seems like it would be easier to get the beer out that way.

I just finished primary on a batch of this and moved it over to the secondary fermenter, on top of the coconut. Is the coconut supposed to float on top? It's all clogged up at the top of the fermenter.. I thought it would sink, I guess.

Sorry, wrong hop! I have cascade, northern brewer, magnum, and williamette hops growing. I didn't think it was too early, the hops started browning a bit. It was very warm, but I kept them well watered.

So I made an IPA using entirely homegrown hops, but it is definitely not bitter enough to be considered an IPA. I'm not sure what exactly to classify it as to be honest. It's a recipe I've made a dozen times before and it always turned out awesome, but I always used pellet hops. I thought I...

It's brown though. I've always seen tan yeast.

I harvested some yeast from the end of a cantillon bottle hoping to cultivate some more of it to use for a beer in a few months. After 2 days or so on the stir plate, i crashed it and when decanted, this is what I got. It doesn't look like any yeast I've had before..

I believe 1-1/8" x 5/16". It's actually running at its slowest in that video. It's a 12v dc computer fan with magnets glued to it and a 200k linear potentiometer to regulate the power going to it. I wish I could slow it down some more or have better control over the speed than I do.

I kinda want to put a little santa figure in there

The OG of each was around 1.083, FG was around 0.99ish. I was going to get some lemon juice on my way home from work and try it in a small sample to see how it tastes.

Unfortunately I don't have time to wait for it. A good friend asked me to make it for his wedding, which is in August. He proposed on Easter; it's a very fast wedding.

It's about 2 months old. I'd love to wait it out and let this age properly but I don't really have the time to do that. I've already transferred it from the fermenter to a secondary and added a bit of gelatin to help clarify it.