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I tend to lager (21 days minimum) all of the beer I make, ales or lagers, and have found some yeast strains will drop out enough as to not carbonate when left for three weeks at 70 degrees. Repitching one or two grams properly rehydrated dry yeast with bottling sugar is supposed to do the trick...

Perhaps a good honest side by side test is in order. I brew in ten gallon batches, I will split the next batch into sanitized and non-sanitized post boil and see how they compare both short and long term. For the record, I'm not against sanitizer or too cheap, my reason for not using it is...

I was wondering if any one here does not use sanitizer in there process? I haven't for quite a number of batches now and seem to be doing fine no contamination problems. I clean with PBW and just rinse with cold water. Besides the carboy, anything touching the wort post-boil has been sanitized...

Perfect, this was the info I was looking for. A pinch of dry yeast per bottle, I knew I would put that Nottingham to good use. You may have saved my first tasty wet hop ale. Pat

Hi all, So I have a bottling problem. I cold crash all of the beer I brew pre-bottling and that tends to work fine, good carbonation. The last few beers I have made have been with the CL-50 yeast (love it), which when crashed really settles out. In the future I will repitch some dry yeast for...

That sounds simple enough, how does this sound; use standard disconnects on both ball locks and put the pump on the out (beer) valve and an inline hepa filter on the in (air) valve in order to keep the air entering the corny clean or would i need to install a one way valve on the air intake in...

Would any of you who serve beer out of a soda keg with a hand pump and NO CO2 care to post pictures and descriptions of your set up, as well a satisfaction or disappointments with the results. Also recommended styles as well as styles that may not be appropriate. I've been bottling for several...

I too would like more info on this topic. Searched the net and could not find any real data. I primed some French Saison yesterday to around 3-3.5 volumes, standard bottles. I will let you know if there are any problems. pat in OLY.