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I'm making Seltzer the Omega way with their Lutra Kveik yeast and their Proper Seltzer Nutrients. I'll be using RO water. Do I need to worry about purging my serving keg of O2? Will Seltzer Oxidize? side question: Should I add any water additions? Or is RO water good enough?

I'm drinking a clone recipe of Coopers Pale. Tasty stuff. How is yours?

Just wondering everyone's thoughts on just putting the dry dextrose into a keg for carbonation? Usually I disolve it on the stove in some boiled water. Am I wasting my time?

I'm on track to brew the meanbrews recipe next week. Will also be using the cultured yeast. That really is the secret. Can you not get any Coopers where you live?

I've also been trying my hand at brewing a ASA recently. I just did the Peter Symons recipe from the video posted. It's fermenting now. I used Coopers yeast cultured from the dregs in the bottom of the bottles.

Just came back to this thread after 10 years. I forgot all about my experiment. Should I do round 2?

I just did this but used vaccum sealer bags instead of vials. The frozen yeast is still kinda frozen. Kinda like a slushy. Is this normal? Should it stay a liquid?

This is my plan to make carbonated water with free Co2 captured during fermentation. Is this a good idea? Bad idea? I haven't tried yet. INPUT?

Any input on using Vanilla Extract in this recipe? I can't find whole Vanilla beans.

So essentially, start pumping below the kettle and then raise it up and should be okay? I want to use my oven to help hold mash temperatures, thinking about running the pump outside the oven and then pumping it back in (just closing the oven door on the hoses)

Can anyone tell me if these cheap pumps can actually produce enough suction that they can be placed higher than the kettle? Can I place the pump above the wort level and have it actually suck the wort from a ball valve on the bottom of the kettle and then push it somewhere else?

Can anyone tell me what effect adding the Amylase in secondary is? I never secondary my beers, but leave them in primary for 1 - 2 months. If I pitch the Amylase in primary with the yeast, does this matter? Whats the deal?

I'm throwing a party friday, and needed the beer kegged today. With the holidays, I wasn't going to be able to get the stuff. So basically, you think the pouring get that much air in?

I didn't purge, no. I had just finished rinsing the keg with hot tap water if that helps at all. Can anyone chime in on how easy it is to screw up a beer with oxidization? I've never had oxidized beer.

So I had to transfer my beer from my fermenter to a corny. I had no siphon or hoses. I took a funnel, put it on top of the keg, and dumped the beer in. I'm sure it poured itself nice and hard into the bottom of the keg. Has anyone done this before? Am I screwed? What are my odds?

So I bought a draft tower which is for a commercial bar. The tower has 2 taps and its already assembled with stainless steel beer lines that poke out the bottom of the tower that reach into my fridge. The diameter of the stainless lines is 5/16". Does anyone know if I'll be able to stretch...

1. If it smells and tastes good. You're good to go!! 2. Yes, pitch some yeast in there. After 2 years I doubt the yeast in there would still be viable. Good luck and let us know how it turns out after so much aging!! You must have the patience of a priest!

Hi everyone, I've been putting my brewing on hold for a while because I've went on a low sugar / low carb diet. I'm down 20lbs so far so thats good! Just wondering if anyone has any idea how many carbs per serving a glass of apfelwein would have? Thank you!

A guy is selling a 3 year old kenmore freezer, but didn't provide cubic feet or model number. His ad reads: Kenmore freezer, mid size- 35" wide/ 21" deep/ 34" high. Any idea how many kegs this might hold?

great idea ^^^^