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Do you use it more to transfer from Fermenter to Brite or more when you package?

Anyone using an inline filter to transfer to brite and if so what size of mesh screen? I wonder if this one, the mesh is too big. https://www.amazon.ca/gp/product/B07VDP9P8X/ref=ox_sc_act_title_2?smid=A3TV5NVFP7DUSD&psc=1

Anything I can do?

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Hi, Did this brett saison and aged it for 10 month in a red wine oak barrel and it went fine. After cleaning my barrel, I noticed some green color forming around my bungs and wondering if this is normal. To me it doesn't since I'm thinking mold. Need help. thx Patrice

Yes it gushes out when I remove the wand.

I started doing few bottles from my keg using a counter pressure and I noticed that when I removing my filler once filled the beer splashes everywhere, too much pressure. Anyone know what I'm doing wrong...

I have a In-line Oxygenation Assembly and the wort is going through the carb stone and laying in my hose, is this normal? Have to clean the hose each time. Cheers

NWFoeders from PEI Canada

This will be bottle condition. I was thinking of transferring to FV with proper amount of corn sugar and cbc-1 and then bottle from FV one by one. Can I trust beersmith on the amount of corn sugar?

no I have a commercial nano at home.thx

here it is

I have this barleywine aging in a 300L Foeder and would like to have some ideas to bottle conditioning. Should I bottle from the foeder? Should I transfer to my 1bbl fermenter and bottle from this? Should I transfer from foeder to a keg and keg to bottle? Just worries when adding my corn sugar...

Is it possible to harvest yeast from a kettle sour. Not sure what a low ph wort does to the yeast. Will it have different taste or would be the same as clean yeast?

That's what I heard too

no k NO Krausen, just pellicles. I might be the O2 but I heard it didn't not matter base on new research from what I heard. I did a half batch so I had alot of headspace so maybe more Co2 next time and I will add a plastic wrap. thx

Did a kettle sour for the first time. Boiled it for 20 min before pitching lactobacillus plantarum and kept it at 100F for 2 days. When I opened the kettle I noticed a pellicule and some people ask me if there's was brett and no. I taste like a sour and no taste of brett. Is the pellicule normal...

yes it was my yeast config that was set to 10%... thank you all

Hi All, Creating a recipe for a barleywine and never gone up to 9%abv so far and as I'm adding malt to my recipe, the abv stopped incrementing after 10%. Is there a reason for that? Cheers,