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When your brew-day beers are from one of your less than perfect batches, but you finish them off anyhow just because you made it and might learn something for next time. When your boss at the restaurant asks before going to the kitchen supply store if there's anything he should pick up for the...

The foaming is just the same as any other beer you open, no big deal. Something I've done with those swing tops before if I'm worried about pressure is to unlatch them but leave the lid sitting on the top, add a dixie cup for extra safety if you like, and just let them sit a few days that way...

Welcome to the forum and the craft! :mug:

Hard to tell from the pics, first thought is that it looks like the leftovers of a good fermentation/karusen. If it ends up with a still white film across the surface it may be infected, but for now I say it looks fine. In the case of an infection, if it's caught soon enough a good option is...

One thing that comes to mind is using brown sugar as the bottling agent, I've had good luck maintaining some of it's flavor with a brown ale of my own. Maybe it can give you some ideas. Estimated OG: 1.062 SG Estimated Color: 21.7 SRM Estimated IBU: 25.5 IBUs Brewhouse Efficiency: 60.00 %...

BIAB is pretty easy. First thing to consider is the water lost to the grains. I've gone with this chart for a while, using an estimate of about half the amount listed as loss. http://www.brewmorebeer.com/water-lost-in-spent-grains/ Reason being that if you use a bag and can find a way to...

Interesting idea, however I don't see the advantage over taking my current chiller and giving the wort a swirl to even out any variances. Pretty much all a matter of surface area and the amount of difference between the water temp and the wort temp.

Well the one time I used coffee it was with regular drip brew and that went unboiled. Just used it as part of the top water in an extract batch. Using espresso I'd be even less concerned since it's already at a higher temp/pressure when it's made. I say make it and use it, no need to scorch...

Not aware of any fridges specifically but there's always the option of a external temperature regulator on a small chest freezer. Alternately, have you tried the t-shirt and water basin method to keep the temp down (as in cover the carboy in a old shirt with it all sitting in a ice bath...

Two factors, batch priming being the main one for consistency. The second was explained by Revy quite well once, but I'm too lazy to find it. In short, bottle carbing is not exact, each one is different by just a tiny bit and will take a bit longer/shorter than its neighbor to complete. Has...

So you're doing art for hire right? :p Awesome work sir!

The food as it is was the 'energizer' and 'nutrient' from LD Carlson, I don't recall the exact amount (it's noted downstairs) but scaled it from a 1gallon recipe. The yeast was added about 20 hours or so after the capden, which is a bit shorter than I normally would, but didn't want to forget...

Shouldn't be a factor here, 3 gal in a ~3.5gal carboy so there's not a lot of extra room.

Good evening all, just went down to check on my first batch of mead that was started last week and wanted to get some insights. The recipe was nothing complicated, just honey, water, some yeast food and yeast. OG was figured to be around 1.14. Anyhow, I noticed there wasn't any visible...

I'm a big fan of the flip top pint bottles out there as my main go-to. Bottling goes a bit quicker, but still more portable, and less hardware/costs than kegging. https://www.midwestsupplies.com/homebrewing-equipment/bottling/bottles/case-of-12-16-oz-ez-cap-beer-bottles-amber.html

I actually just had the flip side of the coin occur making some mead tonight. It didn't mix real well, but when I pulled a sample with my 'thief' and tested it in a vial it grabbed all the heavy stuff from the bottom, ended up with a reading off the charts (for my hydrometer at least) over...

First, RDWHAGB (have a good brew since being a first batch I don't expect you have any home brew). Second, moving to secondary is for the most part optional, moving it serves little purpose other than to free up a big primary for a new batch so I would say yes too soon. That aside though, just...

Awesome, adwords gone bad again. :p

Option for? Don't carb in them, the pressures in carbing tend to break growlers, they're more for pulling a stash from a keg for to-go brews.

Grain or extract? If it's grain it could be any number of things from tempt to mash volume, PH, etc. If you mean extract, it depends on if it's a full boil or not. Too much water in a full boil will lower the end gravity (with the trade off of having higher hops IBU and more beer) if it's a...