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Didn’t say it was a good idea, just an idea…

Might have some off/odd flavors but what about a heat pasteurization step to be safe. 15 sec at 72 deg C kills E. Coli and other nasties. Boiling point of ethanol is 78 deg C. With some carefull temp control you could pasteurize the beer in the middle of this range, cool and then package...

Time start a naming contest for this beer, so much to work with. What style is it?

Just tried Founders Mas Agave Clasica. It is a tequila Barrel aged Imp Goes with Prickly Pear. Really good if you like Goes, maybe you can find a clone recipe. Not sure what all is in this, but worth a try. Did not pick up much of the tequilla barrel so you could probably skip this step.

I started with a pump kit for Northern Brewer that was a good deal and all the QDs, a flow control ball valve, hoses and clamps. Was everything needed for a set up that includes a chiller. If you’re not using a CFC or plate chiller you might save a few bucks if you just buy what you need...

Your idea has the potential to make great beer. I did this last summer, almost exactly as you are considering and loved the results. Only difference is I used Fermentis BE-134 for the primary yeast. I used dregs from 2 bottles of Orval as a direct pitch at the end of primary and then...

I wouldn't worry about the BF conversion efficiency, this number is misleading as I believe it reports a conversion efficiency based on a no sparge, first running wort gravity and volume as a percentage of available sugars in the grains. Not particularly helpful since we recover a lot more...

Looks like about 15psi or 2.9 volumes. - Recehecked after siting overnight with no CO2 hooked up, 30 psi or 4.2 volumes. Going to take a lot of bleed cycles.

I can fill up a pitcher of foam with out any co2 connected, a few minutes after bleeding the headspace. Definitely over pressurized.

Thanks, searched before I posted but not sure how I didn't find this one. Much appreciated.

Letting it stabilize off of co2, will know shortly when I run up the reg to see where it is at.

Looking for tips on best way to bleed excess CO2 out of kegged beer. I primed a keg because I didn't have a free CO2 line and let it sit in the basement around 60deg for a few months. It is now well chilled and taped but severely over carbonated. I want it at 2.4 vol or about 10.5 psi at...

I've been to a few weddings that served homemade wine or cider. It was a nice personal touch from the friends or family members that made it. I agree with most of the comments below that beer is tough to get right the first few times. Maybe stick to what you know and put a bottle of your wine...

Hard to say how long it will take. I'd leaving the gas off, bleeding the keg every hour or so, and if you need to, pour pitchers for your event tomorrow since the co2 bubbles will come out of the line at the start of the pour. Only put gas back on the keg if you need serving pressure, or...

I have struggled with the same issue from time to time on a set up that pours very well with most kegs. Hopefully the new rings do the trick but if not consider the culprit may be an over carbonated keg. If you pour a second beer right after you clear out the gas in the line with the first...

You didn’t share details like how much oak or for how long you have tried in the past. I have used between 1-2 oz of toasted oak cubes in a 5 gal batch with 5-10 days in a secondary and been very happy with the results. I find more than 2 oz to begins to be overpowering even for big beers. I...

Lets the hops swim free for the boil, chill, then start an aggressive whirlpool and let sit covered for 15 min. Then siphon from the side of the kettle into your fermenter, or add a valve as suggested above. You'll leave most of the hop trub and cold break behind.

I obtained a detailed water report from the engineering department at the water utility and modified based on the Brewers Friend calculator. Many people go through Ward Labs, and pay for a report (about $40) which is another option. I have resisted buying water and have been able to manage the...

I'm 50/50 here. Yeast management (pitch rate, starters, wort chilling, and fermentation temp control) is a big one but I think I got more improvements with attention to water details (mineral content, alkalinity, and mash pH). If you don't do all-grain the water probably isn't as significant...

Local Best Buy had a 10.2 cu ft Insignia in stock. Holds 6 on floor, no collar, 2 more on hump with collar. Unfortunately for OP, I don’t believe it is available in black.