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I'm finishing souring my first beer with WYeast Lambic blend that has been seating for 8 months now but I need some advices. What's the best way to carb it and bottle it? Should I add more yeast + primming suggar to bottle condition it? Is it ok to keg it? Will I loose/infect my keg with it...

Find my brew stand

Find some sketchs of my brew rig. The work flow is preaty straight forward.

I have some sketches with overal dimensions but the actual assembly and welding was done by a friend of mine. Material wise I used mainly 2"x2" stell for the main structure. As soon as I find the sketches I'll post them here.

Finaly my single tier brew stand is ready and I'll be able to replace my garage floor mess with a well organized brew stand.

I use the same Bargain Fittings New Keg weldless kit. Great kit and assembly. No leaks what so ever.

I got almost everything from bargain fittings.

+10 gal of APA =46887.5

1) brew at least once a month 2) improve my process and have at least one top 10 beer at the national home brewing competition 3) build my brew rig and add another keggle and pump for the sparge watter 4) build and organize an area at home for by brewing equipment 5) brew at least 3 new styles

My take is double the Chocolate to 16oz, dump the black malt and carapils and add at least 16oz of Special B. I did one RIS somewhat similar to that (16oz Choco, 8oz roasted barley, 16oz Special B, 8oz Oats) and it turned out great. But mine had 90IBU instead of 60. No hops bitter was...

Exactly the upper tubes are there for recirculating, spare and whirlpool. I'm building a Brutus 10 system and the keggles are the first step.

My new keggles

I used 013 for an English Pale Ale that turned out great and then the slurry for a RIS.

Since my last post I brewed 5 gal Doubel IPA with muscovado suggar 5 gal pLambic 7 gal English Pale Ale 4 gal Imperial Stout = 38, 548

Plus one for starting all grain. But remeber to KISS (keep it simple stupidy). Start with a simple recipe (Pale Ale), single infusion, dry yeast and focus on the details (SANITATION SANITATION SANITATION). A simple recipe will be easier to trouble shoot (Pale Ales use most if not all just Pale...

If you don't want cooked banana flavors and aroma add it to the 2ary fermenter when you transfer from 1ary. Remember to pastaurize the banana puree by heating it to 80oC for 15 minutes.

28671 + 4 from the previous post + 5 gal Inaugural IPA 3 gal IIPA (IPA gone wrong) 5 gal IPA Citra hops 10 gal of Witbier with fruits 10 gal of Porters (2 different recipes) 5 gal of freestyle beer 28713

I'm planing on buying a March 809 pump to recirculate and transfer the wort but I saw on some pictures that most people have a valve attached to the pump's outlet. Why that? Is that mandatory?

I'm planning on building myself two keggles, one as HLT and the other as mash tun. My doubt is what to use on the mash tun, false botton or bazooka screen. Any advices?