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I just ordered this. If anyone else has experiences to share please do

Do you do anything to keep your kombucha liquid and gas taps separate from your the beer? Just started my kombucha tap and I keep it totally separate but it's a pain and not sure if it's necessary

I have two taps at any given time. I don't have any rules or strict schedule, but 80% of my beer is a pale lager or an APA.

Wait, 100% brett beers gave you the most brett character? That's the opposite of what I've read everywhere

I like propane instead of electric, but if you already know you want to go electric do it from the start

My understanding regarding the timing of pitching the Brett is that there is no consensus about the amount of brett character in the final beer based on innoculation timing? http://www.milkthefunk.com/wiki/Brettanomyces_and_Saccharomyces_Co-fermentation#Brewing_Methods That little chart seems...

I'm basically clueless, but I just finished reading that 'american sour beer' book, and based on some of what I read I just brewed a beer where I co pitched Wyeast 3711 (similar to belle) and brett after chilling the wort. That said, I also read that you could pitch the brett a couple weeks...

One random thought - Lagering temps and serving temps are pretty similar, so if you ever lager, add a little extra space. I only have two kegs on gas at any time, but I have another 1-2 kegs in my freezer lagering away.

Hopsdirect is great too. I find they have less variety at any given time than Yakima, but cheaper, and equal quality. Their American C hops are stupid inexpensive right now. I just bought 8 oz each of Columbus, Cascade, and similar for like 3-5 bucks each.

https://www.morebeer.com/products/duotight-pushin-fitting-8-mm-516-14-mpt.html I have 2 of these, they connect directly to my taprite regulator. I removed the on/off valve to the regulator to install it, but I don't care, I'd rather have no valve than muck about with hose clamps and other misc...

The one time I used this yeast it fermented forever. Like, at least 4 weeks if not 6. I forget the FG but it was very dry.

I've done both. Serving/fermenting same keg worked well for me, though I do have one of those cheap morebeer filters on my floating dip tube. I only did one closed transfer out of a keg with a floating tube, before I had the filter, and I had problems. I think the floating tube popped out...

I played this game last summer when I did the same thing. After looking into it I junked it and bought a chest freezer

I don't know what the state of your beer is, but visually that is definitely not infected.

I was going to brew a Saison and split it into two fermenters, one with just 3711, the other with 3711 + Orval dregs. However, I only have one bottle of Orval and it's 28 months old. I was going to try and step it up, once in the bottle, then into a 1L starter over a couple weeks then use that...

Bleach it is. I don't know about the air thing though, never heard of that before. This particular batch didn't ferment after i pitched the yeast, so 48 hours later I re-pitched, and my guess is that 2 day lag is where the wildness got in.

Hmm, ok I think I am going to: - replace the siphon/tubing that I use to go from kettle to fermenter - Iodophor the carboy, airlock, SS Siphon and tubing, carboy cap, serving tap, and dissassemble and iodophor the keg (I think that's everything that touched the keg). Sadly I've brewed several...

I'm pretty sure I had just had my first infection/wild yeast batch. I fermented in a glass carboy, used a SS siphon to pressure transfer into keg. I was just going to PBW then Starsan all that stuff as usual and re-use. Am I missing anything?

You said your friend told you all the big german breweries pressure ferment at warmer temperatures so they can churn out beer more quickly, and when the other guy posted a source saying breweries fermented cold, you said that those were outliers.

I don't mean to be a jerk, I'm genuinely curious, but my google-fu can't find much evidence of german breweries fermenting above 60, and below 50 seems more common. I think Ayinger is also a large scale operation, just based on how many ayinger imports we have in the states, so it isn't some...