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I’ve been kegging my wine for a couple years now. My only option has been dispensing it with CO2. My procedure has been to use the inline valve to just put a short burst of CO2; just enough to push the wine out a party tap into a bottle. Whether I fill one, or multiple bottles, I try to work it...

I have just transferred my Irish Dry Stout to my serving keg via closed transfer. My beer cooler is kinda full, but I could accommodate another keg in a pinch. My original intention was to naturally carbonate with an addition of corn sugar, and allow it to carbonate naturally. I have already...

I have been wondering about strikewater volume. I have brewed off/on for 30+ years, but more seriously and regularly in the past half dozen when I switched to all-grain. I have followed a guide I found somewhere that suggests using 1.5 quarts water/ lb grain for mashing. Typically, I need a...

I’ve been meaning to do this for awhile. Lifting full kegs up and over the side of my keezer has been a strain for a vertically challenged lightweight me. I strained my back (again) a couple weeks ago getting my fermenter into position for a gravity feed closed transfer. Gonna try to avoid doing...

I had completed my 3rd run with a Kegland Temp Twister kit I installed on my stainless fermenter. I had no other real way to control fermentation temperature, and that meant I needed to do most of my brewing in the fall and spring, but summer brewing in the South was out! (Just when you really...

I just started my third consecutive use of a SafAle S-04 in my fermenter. First use was a dry pitch. The second was a closed transfer followed by new wort. The third (yesterday), was new wort after keeping the the fermenter refrigerated after the transfer the day before. The first start up was...

I have been improving my methods by working on closed transfers. I had to take it in steps as I setup my equipment to accommodate the process. I have also started using fermentation gas to purge my receiving kegs. A couple questions: 1) Is the fermentation gas purge adequate to remove the O2 to...

I have a portless Chapman stainless steel fermenter that I purchased a number of years ago. At the time, I didn’t see the need for a valve that would require more effort to sanitize and would add additional costs to the purchase. Now that I am doing closed transfers, I am wanting to add a valve...

I’ve thought about posing this question for awhile First, I am curious as to what others would say. Second, it might open my eyes to something that I had not considered. Finally, I may find something here that I can do to improve my method. Here goes: If there’s one thing that you could...

I have been noticing astringency in my beer, primarily my Irish dry stout. After doing a little reading on this forum, I decided a water test would be good. Here are my results. What should I do?