Recent content by Lars Bars

Wow thanks so much for the advice here!

Hi everyone. I have a picnic tap with 10ft of hose that works very well but the plastic picnic taps break easily it seems. I purchased this today Draft Brewer® Snap Tap - Ball Lock It works alright but even after purging all co2 from the keg headspace the beer is slightly too foamy. I'd love...

Yeah. It was to try and get bio-fermentation again cause I heard that makes for better hops flavors. Most of my plans for brewing are a hodge podge of random things i hear on homebrew youtube videos and sometimes a little contradictory :P. So you'd basically leave it in primary until day...

Awesome thanks for the insight! As for secondary I was going back and forth in my mind but had heard its best to get the beer off of hops between 3-5 days and I dry hopped at 3 days. I purged with co2 so in theory should be ok. Im still learning and experimenting. I put around 6 ounces of...

Hi everyone, I have a hoppy red I just brewed and fermented for about 6 days. I transferred it today and forgot to remove the blowoff tube from the caraffe I was using. I had tap water in there that didn't have any star san in it. It sucked around 8-12oz of water into the beer. The beer...

Opened a beer about 4 days after bottling (I typically do this to see how it's progressing). It does seem like there's a positive change in flavor and it does seem to have specifically targeted that "hombrew taste." I'll report more once the beer is seasoned a bit more.

Thanks again everyone. I think the reason I tried this is because all of my beers have a "home-brew taste". I ran into a brewer from goose island over the past weekend and he mentioned that it's probably from oxygen. If no one really does this much then I'm sure i'm just pulling random levers...

Awesome. Ill wait to see if there's any taste difference for this batch and then maybe go down that rabbit hole :P Thanks guys.

It's some sort of mix of inert gasses. The brand was private reserve wine preservation system. How do people typically inject the CO2 into the bottles?

While bottling my latest red IPA I decided to use some of the wine-preserving gas I had laying around to reduce the contact with oxygen. I'd assume that if it's a good thing to do others have done something similar and there's probably a better way to go about it. Can anyone provide some...