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I made this beer using dark amber maple syrup instead of the honey and it was a hit with everyone that tried it and placed fourth in its category at the state fair. The maple was not inherently detectable as maple syrup, but it definitely added a unique underlying quality that played very well...

Has anyone tried, or have any thoughts, on subbing dark amber maple syrup for the honey?

I recently purchased a Kegco 3 tap system and outfitted it with a dual gauge regulator and an inline 3 gauge secondary regulator since I’d be serving seltzer/soda as well as homebrew. The main regulator has a check valve where it connects to the secondary regulators and all 3 of the secondary...

Yes, this is correct. They are branded Kegco on the side though, as they came with a Kegco kegerator.

I have three stainless steel faucets I would like to sell for $65 for all three or I'd sell them individually for $25. I will pay for any shipping costs. All three faucets are brand new and have not been used to dispense any beverages. The faucets do not include a handle and below is a stock...

I racked the beer into a secondary and added WLP 644 Bret Brux Trois about a week ago. I'll give it some time and see what happens. Any insight on how long it may take for me to see changes in aroma with a beer this small and an already low gravity (1.004)?

I recently brewed a Berliner Weisse using a three day sour mash at 110-120*F followed by a 30 minute boil. The OG was 1.031, and it's been fermenting for 2.5 weeks. Within the past 3 days it has reached its FG of 1.004. The issue I'm faced with is the unpleasant aroma of butanoic acid (vomit)...