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After you carb a PET bottle with your carbonator cap, can't you just flip it upside down, attach a ball lock liquid out, and bottle or serve from a picnic tap? There's no check valve in there that I can tell. Obviously you aren't going to get finely tuned serving pressure after the first few...

I am in love, and it's not just the "Old Bay" (obviously it doesn't contain actual Old Bay, but you can tell some of the spices used are inspired by it). So two things are on my mind: A) What yeast? Is it a saison yeast? Trappist even? There's a lot of clovey yeast character (of course actual...

I've been repitching a 1/3 WLP 550 (Belgian) 2/3 WLP 001 (US Chico) blend for a couple of batches now and it's turned out nicely, so I've been itching to make a quasi-Belgian IPA with it. I have it in my head to use some standard belgian hops for the boil and a wad of centennial in the dry hop...

Working on a little comp entry, and time is ticking. I have 4-5 weeks until I need to mail the first two bottles in. I think I have just enough time to pull this off despite the high OG, for reasons I'll explain--but I'll start with my recipe: Batch size: 5.5 gal OG: 1.073 (1.056 before sugar)...

OK, I don't have a Ward report for my new house yet, but I have a lot of clues, so bear with me while I present this as a hypothetical. I'm on very, very soft well water. It tastes like RO and it takes about an hour to get the soap off my pristine herculean body when I shower (just thought I'd...

I'm collecting bits and pieces so I can get in to kegging on the cheap, and in finally came across a 1/2bbl sanke I can afford. I was planning to pick up several cornies instead, but I couldn't turn down this price. Long story short, I usually make 9-12 gallon batches using a dilution method to...

I'm not unhandy, but HVAC is not my forte (yet?). I've seen window units used to chill glycol baths. Would it be possible to set up a unit with its condenser coils dipped in a water bath in the same way, say, with a water pump to agitate, or would that freeze up right away, or, I don't know...

I'd probably die happy if I had an infinite supply of Leffe around, and I'm thinking of doing an 8 gal batch this weekend, but I'm working out the recipe and I'm coming up with some contradictory information about body and mash temp. Belgians are tricky because the phenols and esters can give...

Sorry, duped--I was trying to edit it, not post it again.

Sorry, duped--I was trying to edit it, not post it again.

My fun with making my own crystal malts, eventually seemed less fun and more pan caramel scraping labor. Maybe I'll give it another shot if/when I make a rotisserie/coffee can-style roaster (can't find the link to the DIY, but it looks great for grains and coffee beans), but for now I am not...

Yesterday I mashed AG#3, an 11-gal variation on BierMuncher's Centennial Blonde in one mash/two boils (except not so blonde because my homemade crystal came out dark--and no centennial). Danstar Nottingham. And I thought, why not--with it being a weeknight and all--do my mash today, and my boils...

I know these threads are a dime a dozen, but I can't believe I ever went groveling to my LHBS asking if I can pretty please mill my own base grain if I promise to buy something from them. Last time, dude followed me to the parking lot, talking "Did you forget to pay for all that grain in the...

This is one of those "are my starting premises correct?" threads, I guess, so bear with. The standard technique for homemade crystal/caramel malt, as I understand it, consists of soaking your grain and (basically) mashing it at low oven temperatures by making a pile of wet grain before you...

I bought a used 30qt kettle with a no-weld valve for $25, and it's done me just fine--love it (especially for the dough). BUT--the valve is a freaking mystery to me. My kitchen floor is sticky for a week after every brew, and my wife is not impressed. I have tried to get "handy" with it, but...

I know this isn't the first BIAB filtration thread, but there's a twist here so bear with me. I'm about to start my first BIAB after one (so far) successful fly sparge batch, and I'm thinking that my fly sparge wort was trubby enough to begin with, so I've been thinking: Why not cold break...

I hear a relative lot about washing yeast for repeat use, and everyone seems to focus on the limits in terms of 'generations', etc. Why wouldn't you just split it off into a new starter before you brew, and before you expose the yeast to all the stress and potential contamination? As long as you...