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Used my stout spout the other day for a coffee stout. I guess I had moved the keg a little and kicked up a little bit of coffee grounds because it clogged the 4 little holes in the spout pretty quickly, completely stopped the flow. Going to clean the spout, let the beer settle for a while and...

I'm pretty sure the total price was right around $107 ish ($142 aus) for the 2 stainless steel taps, 2 spouts, and standard shipping.

Update regarding ibrew.com ship time: After ordering 2 taps along with the stout spout and growler filler spout on February 9th I received them on Feb 20th, so about 11 days. A good portion of that time was going through customs I assume since, according to auspost.com, the package arrived in NY...

hahaha I guess Cmoewes beat me to it!

I brew in a bag so I try to do full volume mash's because it helps me keep a more constant temp in cold outdoor weather and everything seems fine to me. Try checking out this exBEERiment by brulosophy on this exact thing...

I ordered 2 Stainless Steel Intertaps along with the Stout spout and growler fill spout from iBrew on Feb 9th and, according to auspost.com, they arrived in New York on the 15th. Haven't received them yet but I assume it should get to me within the next few days. Definitely pleasantly...

What would you recommend I pitch into an IPA? I like a very tart type of sour, would Lacto alone be ok?

Sorry if that was confusing, I guess I meant POST fermented beer? I meant, while kegging finished beer if I can just fill the keg 4 gallons full and use the last gallon to sour separately.

I really love sour beers but don't know where to start when it comes to brewing one and don't want to try with a full 5 gallon batch. Anyone know an easy way to run off a gallon of pre fermented beer from a batch of regular (non soured) beer into a gallon "carboy" during kegging in order to...

Ok good, I brewed an IPA and its got a little bit of wheat malt, honey malt, flaked oats, and flaked barley so the mouthfeel should still be there as well. Thanks for putting my mind at ease Ballsy

I brewed over the weekend and hit my mash temp range (154) and did the same as the OP, wrapped in a blanket and a sleeping bag. But since it was below freezing temps I still dropped to about 145 throughout the 60 min mash. Still hit an OG of what I was expecting but should I expect any ill...

I've found brew bags through www.brewinabag.com to be great, and they have loops that seem to be specifically for pulley systems. check em out.

Do you control fermentation temps? Temps that are too high can cause the off/phenolic esters right?

ok good, I see the little wisps of sediment at the bottom. I'd never used Lacto before so I didn't know if I just got a bad batch of it that was all dead. I'll take a small sample to test in a couple days. Another quick question though... does lacto eat the sugars and ferment them like Sacch...

So do you pitch the lacto directly into the last gallon of juice in the container that it came in and throw an airlock on? What kind of visual proof (if any) do you get that it's doing anything? I pitched mine 5 days ago and I'm not seeing any bubbling or pellicle or really anything. Think I...

First time hop grower here and, as you can imagine, I'm worrying about everything. Everything seems to be going ok, the vines are growing up twine a little slower than I imagined but it's going. The only thing I've noticed is that on the bottom leaves on both my plants are starting to brown a...

Hey Hanso, really want to try this within the next couple of days. Had a sour cider the other day for the first time and the sour/tartness basically fried my tongue, and I loved it! Quick question though, how long would you say is the least amount of time for each step to get a decent sour...

I really enjoyed the pictures from last year! I planted Cascade, Centennial, and Northern Brewer rhizomes a couple days ago. I'm not expecting much from them as I only have 2 twine strings about 8 ft tall strung up for each rhizomes. You had no problem training multiple bines to the same twine...

Subscribed, lookin forward to the tasting!

First time kegger here, already one of the best decisions I've made in my process! I racked my cold crashed beer into a keg the other day, put it in the fridge and set the co2 gauge to 30 psi for a little over 24 hours. After that I purged it and set it to 12 psi. It's been sitting on that...