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You caught me. All the chemicals I use for cleaning my brewing equipment make some pretty righteous meth.

Not even once.

Showing bottles and labels

Haven't actually made the beer yet. From my online research, meth tastes salty, bitter and metallic, so I'm thinking a hopped up gose.

Just kegged it on Sunday. FG is 1.012, so ABV is 10.4%. There is a very Belgian-y nose to it with strong banana coming through. The initial taste has a rich carmely maltiness, and it finishes with a subtle taste of alcohol. Considering it is a saison, it should be a little more carbonated, but...

I just racked it to my secondary and it is 9.3% abv.

I ended up diluting it a little down to 1.090. It is fermenting very steadily right now.

I know what a FOB (foam-on-beer) does. It basically prevents foaming on a long draw draft system. I just don't understand how it works. What is the engineering behind it that allows it to separate the foam and excess gas from pure beer?

Hi all, This is my first post. I'm a new member. I have been reading threads for a couple of years now for advice, but I was apparently just too lazy to join. I got second runnings from a local brewery's barley wine. I anticipated the OG to be about 1.070. I was going to make an imperial...