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I will usually bottle a portion of my, usually the last couple of gallons. I brew mostly seasonal beers and with three taps for the wife and i we just don't get through it. Bottling some of it makes it mobile, opens up a keg for the next batch, and allows us to age out what we think might be...

What you are struggling with is called net positive suction head (NPSH). If you are still getting suction then you have not surpassed the maximum that can be developed but at this point you are pretty close. A couple of options are to decrease the amount of NPSH required, or use some sort of...

Coroboto has it right, just go for it. And, because you asked for my $.02. I personally would not pay $100+ for someone else to convert a keg for me. I am middle of the road as far as DIY goes. That said you should be able to pick up a keg for less than $40. Around here our local...

I'm still a bit curious as to your recipe and fmash temps. Also, (read learning for me) what makes you think that it is a wild yeast vs too high of a mash temperature. The high tannic, buzzy alc taste is what I get during mid summer brews. I also want to give a +1 for the use of lactose in...

While already hit on a few time I want to toss in my $.02. When I bottled it was easy to control what went out vs what I made. Having gone to a keg system on casters (it follows the party) it is much harder to control what people consume. Over the years things have evolved, I have gotten...

Just to add my $.02. My wife and I love chocolate beers. Our favorite way to get chocolate flavor is to use coca powder with lactose in the boil. Our most recent batch we used 8oz Hershey's special dark and i have to say that it is a bit much, really gets a bit of the bitterness that you...

I have done this once, and maybe I was just lucky but it worked fine. I did an Imperial Ale. While the initial 7 gal was boiling we spargerd out another 3 gal. We put it in a clean pale with an air lock and didn't get around to boiling it for 2 days. With a little dry hop it made a nice ale...

You will be fine either way. There will be little difference between 60 and 70 minute boils. If you move into all grain you will find that many recipes ask call for 90 minute boils. There are a lot of benefits to boiling longer.

Greetings all, My name is Mike. I have been brewing all grain for about two years, kits and partial mash for about 6. I am a long time stalker of the forum but with my recent foray into cider I had to join and ask some questions. I am proud to say I brew with the almost one year old...

If you are only giving it 10 hours I don't think that you are giving the gas enough time to be adsorbed into the liquid. The bottle getting firm means that the gas is on the gas side. I would suspect letting them sit longer would be a big help.

i'm kind of far to be the Boston area but I am just down in CT. I ferment whatever i can i find, and love to brew. If you want to get some real learning in and make a day trip I would highly recomend Clydes Cider mill in Mystic, CT. They have an old school steam driven press and do probably...

#2 is pretty well answered by SwampassJ. My $0.02 for 1 based on my experience is that as long as whatever you are fermenting in has a good seal you will be ok. I have done many 3 gal batches in 6 gal carboys and have not lost one yet. At the start I used to blast them with Co2 from my keezer...

Double dark chocolate stout, enough said. Please send me one.