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When you added in the Brett at bottling, how long did it take before it was ready to drink?

I brewed up and bottled a Berliner Weiss that has some funky Parmesan cheese aroma and flavors. It's been present from the beginning, but since this was my first attempt at souring I was hopeful that it might go away if I just let it age a bit. It hasn't. I have about 4.5 gallons of this stuff...

That is an interesting test. They were fermenting at a crazy high temp. The "cold brew" was closer to my situation.

I usually brew lagers in the winter, when ambient temperatures in my basement allow me to ferment at temperatures closer to the preferred range. I decided to get an early start this year and last weekend I brewed up an Oktoberfest recipe. I was able to get the wort cooled to 65 degrees. I did a...

I know how to use Star San. I'm not asking about Star San. I prefer to sterilize the bottles in the oven and it's been very successful for me. Except for one time when I experimented with silicone caps.

I'm not looking for an alternative to baking the bottles in the oven. That's the technique I prefer.

Yes. I just prefer to prep the bottles by sterilizing in the oven. I've had better and more consistent results.

That's right. The bottles are sterilized after being baked. That's my preferred way of prepping them for bottling. If they are sealed they will remain sterile indefinitely.

I like to sanitize my bottles by baking them in the oven. I have been looking for an alternative to sealing them with foil and decided to try Beer Saver silicone bottle caps. My thinking was that silicone can be baked in the oven and these would be easy to use and reusable. WRONG. Apparently...

I plan to add the juice and zest of two lemons to a 5 gallon batch of beer. Is it necessary to sanitize the lemon? Star San or vodka seem like they would effect the flavor. Microwaving also.

I'm looking to upgrade to a better burner for my keggle I use for BIAB. I'd like to pickup one of the Bajou banjo models, either the KAB4 or the KAB6. Anyone have any experience with either of these and a keggle? The KAB4 is a little cheaper, but seems smaller. Looking for the best fit.

I think I'm going to take your recommendation and buy this. Is it really thin?

I think I'm going to take your recommendation and buy this. Is it really thin?

still can't get the link to work. Is it theSupera AP-40, 40 qt Aluminum Stock Pot? For $29.99?

That link doesn't work for me for some reason.

You guys are really making me question my keggle plan. Just ordering an aluminum 40 qt pot does seem to be the cheapest and easiest thing to do. The keggle, even with a free keg, was going to run me about $100 in misc hardware. Buying a cheap pot would allow me to focus more on learning the new...

Simplicity of the process. Only one vessel. Less time. Less complicated.

After over 2 years of extract brewing i am ready to switch to all grain and everything I've been reading about BIAB has me excited to get started. I have almost everything I need, except a large enough kettle. So I've decided to convert a Yuengling keg into a keggle i can heat on my existing...

That's very interesting. Did they say what the proper amount of oats was or did you just guess at .6 lbs?

I've been trying to develop a recipe for my Oatmeal Doppelbock and I think I have one I'm happy with. Its a mash up of an oatmeal stout and a doppelbock. Take a look and let me know what you think, https://www.boomchugalug.com/recipe/monster-oatmeal-bock/