Recent content by Hall_Brewing

Bottled it tonight. Definitly a sour tang. Not unpleasent. Hell, do you think I have polluted my botteling bucket aswell.

So is there an effective way to cleanse the bucket and fittings to kill this off and not spread it?

We add them in our pumpkin beer all the time, and we've added them in a few stages, during the boil, before primary fermentation, and at bottling. If the spice is too strong, let it sit a while. We once bought a kit for pumpkin beer, and there was so much clove it would make your lips go numb a...

Thanks, I was just being lazy and not transferring to the carboy, well lesson learned. I will bottle it and try it. What the hell.

Ok, thanks...it sucks when you get busy and can not bottle on time.

So this beer has been sitting in the fermentor for about 4 months, in a fairly cool room, and this is what we found when we opened the lid... should we bottle it? Would it turn out ok? Will it kill us? Probably doesn't matter, but it's a pater's bier using trappist high gravity yeast.

Stringing them up

Stringing them up

Stringing them up

Stringing them up

7 Hop Varieties

Hoppy goodness

passive oxide layer must be built up before brewing (**see note below) with a new aluminum kettle, although it is very easy to maintain Where is the note that says how to do this?

We've got some flip-top bottles that don't seem to be carbonating as well as they used to. Is there a way to tighten the hinges on them so they work better?

If it does get infected how much longer would it have to sit? We've had some disasters too, but nothing like this! Now does it have to be airlock vodka, or can you use any hard liquor?