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+1 on Avery labels for caps but stay away from avery labels for the sides of bottles. at least for me, the ink runs once condensation hits it. could be my printer though.

For session beers that don't really need too much time to age (Irish Red, IPA, Amber, Pale), I've been doing a simple system: 1 week in primary 1 week in secondary 1 week cold aging in keg/force carbing ("set-and-forget" method) My question is if the force carbonation is interfering with...

For session beers that don't really need too much time to age (Irish Red, IPA, Amber, Pale), I've been doing a simple system: 1 week in primary 1 week in secondary 1 week cold aging in keg/force carbing ("set-and-forget" method) My question is if the force carbonation is interfering with...

Kind of obscure, but does anybody know the hop regiment in Harpoon's UFO Pale Ale??? Thanks

Posted this in the Lambic section too: Berliner Weisse - should I age cold (~40*F) or room temp (~75*F)? And for how long? 2-3 months I've heard. Thanks!

Berliner Weisse - should I age cold (~40*F) or room temp (~75*F)? And for how long? 2-3 months I've heard. Thanks!

If I go to purge the little bit of oxygen in the keg, and the keg is so full that beer comes out of the relief valve, is it safe to assume that the oxygen is purged?

1. O-Rings: sanitize, then lube - or lube, then sanitize? 2. Do I need to sanitize the gas lines? Thanks!

Ok thanks

You can pull the cover off? Wouldn't that cause a leak?

Hooking up my new dual-gauge regulator, but my high pressure gauge is unresponsive. The paper backdrop is kind of warped. Could this be keeping the needle from moving? Or is it normal for this to happen? Help, I'm lost! Thanks.

I've got the recipe, it's all over the internet and straight from Calagione's recipe book. But how do you continuously hop it? I've seen some people mixing the Simcoe and Palisade and hopping those together for the last 35 minutes, but that's not how Sam wrote it in the book. How would a...

The honey was mixed completely during cooling. I think the homebrew shop gave me too much base malt. That's all I can say. Thanks for your inputs.

Negative on malt analysis. I just went with the default settings on Beer Alchemy. Malt and honey measurements were by weight and accurate.

(re-post, got no feedback last time) 2nd all-grain brewed Sunday. This is the first time I'm taking brewhouse efficiency into account. I think I'm doing this right, but my result seems wrong. Ingredient............Amount % When US 2-Row Malt......6.00 lb 64.9 % In Mash/Steeped US...

Yes exactly. I still took a post boil reading at 60 degrees.

The SG after the boil was 1.058. The reason I say it was 1.058 before the boil is because I took the gravity, and corrected it for temperature and one hour's worth of boil-off. These calculations resulted in an SG of around 1.058, roughly.

I think it was mixed well. I took a reading before the boil and with some calculations got to around 1.058 OG, then again after I chilled it and still got 1.058. No top-off water.

2nd all-grain brewed Sunday. This is the first time I'm taking brewhouse efficiency into account. I think I'm doing this right, but my result seems wrong. Ingredient............Amount % When US 2-Row Malt......6.00 lb 64.9 % In Mash/Steeped US Carapils Malt....1.00 lb 10.8 % In...

Good question! I was hoping responses would be from a philosophical standpoint but influenced by homebrewing experience and thus a pretty fair balance of the two. It's kind of a given that taste in beer is occasion-specific and absolutely relative. It's really a question of one's own personal...