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This weekend is my local home brew clubs annual cider pressing and I'll be there once again but this time I plan on getting 15 gallons of cider and splitting it out into 3 different fermentation's. 1st - Will be an all brett fermentation. I'll be using Brettanomyces bruxellensis Trois Vrai...

So I over-carbed my beer more then I wanted... I though I had 4.8 Gal where I really had 4. Was shooting for 3.4 volumes and looks like I'll betting around 4. I'm just worried about bottle bombs now... Most of the bottles I filled were 500ml Belgian bottles that I capped. What do you guys think?

Does anyone know?

I'm having trouble finding somewhere that sells racetrack keg parts. I recently purchased this keg off someone local and didn't realize it was different from my other ball-lock kegs... This keg looked like it was in this guys cellar for 100 years when i picked it up so I just want to replace...

May have posted in the wrong forum before... Any thoughts on bottling a sour mash berliner with the Trader Joe Blackberry Crush juice? Do I need to add any yeast for bottling this or will the bugs take care of this for me? Cheers! Bobby

Any thoughts on bottling a sour mash berliner with the Trader Joe Blackberry Crush juice? Do I need to add any yeast for bottling this or will the bugs take care of this for me? Cheers! Bobby

Hey stupid question I got my IPA carbed up to where I want it so do I keep it at the same pressure 9 psi @ 40 deg or bring it down?

So I sour mashed a berliner back in June and it got infected with brett i believe after not properly sanitizing equipment. I threw half in a keg and half in another fermentor with blackberries. I want to try to bottle this up and see what i get. I also want to try to blend it with some juice...

Title kinda says it all... Do all Cornelius kegs have the same size posts?

I think I let this one ferment a little hot... I used 1056 and it fermented for a little over a week @ 72/73 degrees. Just took gravity and it right about on but it tastes like plastic... I've used this yeast before but fermentation temp was around 68. Its been pretty hot around here in CT and I...

Started off with a 75hr sour mash and the beer fermented down from 1.043 to 1.020 with a target of 1.013 with German Ale 1007. Now I have a pellicle that has formed and not sure where to go from here... I thought I killed the lacto and all bugs in the boil. Only thing I can think of is I used...

So I sour mashed a berliner last weekend and after 75hrs i moved it to my primary but now its not fermenting. There are a few things i can think of but not sure where to start? I forgot to sanitize the bucket but it was washed clean with oxyclean and rinsed thoroughly. I'm also not sure on the...

They use them at bars like Tørst and here pictured is Crooked Stave Brewery. They are awesome and I would love to install them at home. Sent from my iPhone using Home Brew

Just wanted to get everyone's thoughts on cold crashing here. #1 Cold crashing after primary then move to secondary? #2 Cold crashing after secondary? #3 Cold crashing after both primary and secondary? These were the 3 conditions Iv'e been contemplating... I've only used the cold...

Anyone see this before? I put the beer into the fridge to clear it up and now it looks like its separating...

So this is my 3rd ever all grain batch and I know it might be early but I decided to throw together my 1st own recipe. I love IPA's and Citra hops so that's the direction I went! A 100% Citra IPA! It was also my first time makeing and using a yeast starter. I just have a few questions... I...