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Is there any downside to dispensing half a corny keg and then switching it out if I feel like drinking a different brew?

I've seen a number of root beer recipes that call for using vanilla extract, but as long as I'm going to be steeping some frickin roots and bark in my soda I figured I'd go all natural. Does anybody have any recs for conversion of vanilla extract to usin beans with a 1 hr steep/ simmer. I...

Once the weather warms I plan on making a foray into the land of liquid yeast and saison brewing. With this in mind I have plans for 3 batches of saison done serially (due to limitations of space and yeast). I was just going to pitch them successively on the cakes from the previous batch but...

I was thinking of lightly carbonating a wine/ cider in something like the range of a vino verde. Most vino verde I see is bottled with corks. How much sugar should I add per gallon to achieve this? Is it safe for me to use corks? How much pressure is it safe to have in a corked bottle?

Have a number if bottles that have pointy bottoms that interfere with my bottling wand. Any suggestions on how to make it work in these bottles ?

Wine is > 10% abv. Are the grapes sweet enough to make that happen or are there additives?

Included is a picture of my beer in the bottle. I have a number of questions. 1. Is this definitely an infection?:( 2. It tastes fine, is there any danger in drinking it?:cross: 3. Can I reuse the equipment I brewed this in after a thorough cleaning and sanitization? How about the...

Or :drunk: or :anything: for that matter? I feel like I have missed out on the Internet shorthand.

or is it Cranberry Ginger Cider Braggot? Either way I've been mulling over a recipe for something that contains these elements. I'm aiming for something >10% abv but still with a good body to it. I fear that the tartness/ bitterness of the cider/cranberries/hops will require some residual...

In anticipation of a future kegging setup I bought a corny that I got a good deal on. While saving up the money for a full setup is it possible to keep a whole keg fresh while dispensing using a soda charger with the appropriate adapters? Dispensing is easy, but how much should I pressurize...

I do the SNA with vigorous aeration for pure meads and methelgins (and i avoid the question with melomels by only adding fruit to secondary), but with other types of meads where honey is only part of the fermentables (such as pyment/ cyser/ braggot) what is a reasonable approach to nutrient...

I have a braggot recipe that recommends substituting a mash of: 8 lbs pale ale malt 2 lbs Vienna malt 1 lb dextrin malt With 6 lbs amber dme. I was hoping to at least steep some grains to add to this (i really like that part of brewing beer, it makes me feel like I'm really doing something)...

I'm bet this question has been asked before but I couldn't find the answer after a forum search: I brewed an AHS fat tire clone extract (with specialty grains) kit and the goal AG was 1.051 but my og was 1.07... I followed the recipe and the only reason i can think of is because i didnt...

I'm not much of a beer brewer (yet) but I'm hoping to make some graff. I don't really know the difference between types of hops. Are there any varieties in particular that you really like with graff? (I'm planning on makin some of Brandon O's graff if that helps)

I bought a couple ounces of oak cubes and am planning on splitting up my 6 gallon batch of traditional mead to see what effect the different types have. I'll need a gallon of plain, and I plan to do batches with American, French, and combo. Maybe I'll also do a heavier oaked batch as well for...

I bottled my skeeter pee about a week ago after sulphiting, sorbating, and back sweetening. At the time there was no apparent gas in solution. I bottled at room temperature then placed it in a 54 degree refrigerator. Now a week later the tops of the corks are pushing out of half the bottles. I...

I assume the bucket the honey comes in is food safe (if not we have a real problem). Has anybody every drilled a hole in the lid and used it as a 5 gallon fermenter? I'm out of fermenter space until my stuff clears and I get around to bottling, but I wanted to get some jaom going before it...

Using sorbate in unsulifted mead creates nasty flavors. I have 5 gallons of sweet traditonal mead that has been sulfited and sorbated. Can I use this to top off other meads out of primary or will the sorbate produce off flavors?

Hey gang, I have a couple of gallons of wine that I am hoping to attain champagne level carbonation with. I know that champagne bottles are necessary to handle that level of pressure, but I am wondering if the type of closure makes a difference. Can I use crown caps on champagne bottles I am...

All of the carbonation calculators I have been able to find are for beer and thus have a set amount of dissolved CO2. For wines/ciders/meads that have been batch aged for 6 mos or so I assume the dissolved CO2 is much less. If I am aiming for a specific level of pressure how should I take this...