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So funny you say that. I have 2 carboys of wine I need to bottle that have been "aging."

Just make sure you have the right size bell for your capper and the right size cap. I think the Belgian bottles are 29 mm and regular bottles are 26 mm. Most of the big online stores sell the bells and caps.

Made me laugh!!! Is that the meaning of your brewery name?

Make sure you read the rules, a lot of the competitions I enter don't allow swing top bottles.

I would force carb and bottle with the beer gun. Are swing top bottles allowed in the contest? What is the purpose of using them if you bottle carb? Just curious.

I usually make a starter, but always when I have questionable yeast to make sure the yeast shows activity and to increase the amount of yeast. Some times I will step it over a few days. Works pretty well for me.

Pineapple or any other fruit won't kill your yeast. It should make the fermentation stronger from the added fruit. The juices or juice concentrate might depending on what is in it. If it has preservatives added, then most likely it could kill your yeast. If you are adding the juice after...

I like how it is sealed. No worries about spilling on it. The quietness is nice, but, makes it harder to tell when air is in the pump. Overall, I would buy it over the others because it is sealed. With this pump you must buy the stainless steel head. The plastic one is garbage.

That is how I would do it with a plate chiller. I use a cfc and just do the whirlpool by running wort through chiller riggt after the boil to sanitize. Don't have to worry about cfc clogging though.

Edit: Personally, no I don't think they would go well together in a saison, but that is my opinion. If you do, go for it. In my saison's I like the yeast to be the main attraction. My favorite beer that is oaked would be a stout, porter, brown type beer. I think the smoked malt combined...

Beats me. Those are for smoking meat, not making beer. Not sure if there is a difference, but usually the oak used for home brewing has a dosage rate on the package.

I don't think oak would be very good in either of those. Amount and time depends on the type of oak you use and should give an estimate on the package on how long.

I disagree. IMO, there is BYO and Zymurgy as the only home brew magazines. Both are great, and the special mags that BYO does are nice and worth the $8 or whatever they are. You have to consider the costs that go into the one off/recipe magazines BYO makes. The special issues are worth the...

Boulevard Chocolate Raspberry Ale clone and then a DFH World Wide Stout clone. I want to do those because I think they are very good beers and they also are difficult to replicate.

I think it would work very well in a whirlpool set up. They did have a giveaway going on here a week or two ago.

Look through the style guidelines, the are posted online. Sometimes I have a beer that is hard to decide which category to go into, but sampling the beer and looking at the guidelines helps narrow it down.

Been meaning to make it out to your place. Lots of beers that sound really good.

We went on a Disney Cruise last February and decided to bring some bourbon and vodka. I used wine bottles and re-corked and then stuck a price sticker on top of the seal. Worked fine.

It's your beer, so make it how you want, but I don't think that yeast will make it taste like a pumpkin beer. It will taste like a saison. I like the yeast, but if you are going for a pumpkin beer, I would use something with less spice and add the pumpkin spice.

Sweet! Glad you found the problem and posted the solution. I always try and inspect the oring said every time I clean a keg, but never would have thought excessive foaming would have been from a bad oring.