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Yeah, I saw some of the DIY options, but for the ease of quickly disconnecting the ball lock from on of the kegs and hooking it straight to the bottle, I think I can manage the $15.

I haven't, but that seems like it could be a good option. I'll do some looking into it, thanks.

Sorry if this is a duplicate but I didn't find anything with a quick search of the old threads. I've been looking at soda siphons and systems like the Sodastream to make small amounts of things like tonic and ginger beer, but my hesitation is the co2 cartridges. Since I have a co2 tank for...

Anyone out there try to mimic Deschutes' Black Butte Porter? I really love the stuff but it's pretty expensive to get it shipped to PA, so I thought I'd take a crack at something like it on my own. Thanks a bunch.

just for the record, if you want true bourbon barrel, jack daniels doesn't do it. It's charcoal-filtered, thereby disqualifying it as a bourbon. that said, I'm sure it would still give you a mighty fine product in the end. I just started a stout for my own bourbon barrel style beer. I'm...

I put some ice in a funnel under my strainer and pour hot wort through it into my primary, which already has a couple of gallons of ice-cold water in it. By the time it's all transferred, it's plenty cool enough to pitch. You have to refresh the ice once in a while, but I haven't had any...

Thanks for the tips, I'll give it a try.

Is it ok to use a 6.5 gal. carboy as the secondary for a 5 gal. batch, or will the extra airspace cause problems? thanks for the help.

I've just started a lager from a charlie papazian recipe that actually called for an ale yeast. I used nottingham yeast because I've read it does well with temperatures down to the mid 40s. It's fermenting between 55 and 60 degrees now (26-28 hours in), and has a little less than an inch of...

I have a spiced brown ale in bottles and a honey spruce lager in primary. Not sure when the lager will be ready, but If not for the holidays I'll still have it for the coldest part of winter.

Hey everybody, I'm from Kentucky originally and now located in State College, PA. I'm still a beginner, about to start my third batch, a honey spruce lager from a charlie papazian recipe. I am hoping soon to put together a bourbon barrel-style ale like some breweries make in Kentucky, so if...