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I took my co2 system apart to add some more lines, did not purge the lines before reconnecting and it seems one keg is nearly completely oxidized and the other seems on its way. Just putting this out there as a PSA and to see if anyone else experienced this before.

Contact the town for a water report and ask about the source water, if it is consistent or changes during the year. My town pulls from a ton of sources and it changes frequently so I decided it was easier to spend 25cents a gallon at a fill your own spring water place with great water for brewing.

The only reason I mention shipping is sometimes I need a $5 keg connector or something and it seems so many places have a bottom rate of like 8.99 when in reality a padded envelope and 70 cents gets it to me

I would be more apt to join if it was always free shipping like Amazon prime without specific discounts, especially for bulk grains. But not sure if you could make that beneficial for you or not. Otherwise...honestly somebody is always having a sale or I can wait a couple weeks for a preferred...

Maybe try a lower pressure to reduce the carbonic acid? I actually keep mine at the same pressure as my beer about 12psi and 35-36 degrees. My wife and I actually prefer this over the store bought now because of the lower carb. Also, do you know the pH of the water you are using? I use spring...

Here is a picture of the bottom of my glass of trillium mettel double IPA tonight. While the aroma was there the taste was rough. It was the fourth can of a 4 pack and by far the worst. Others were good but still had that astringent flavor. I personally think trillium is a bit overrated, esp...

Here is a picture of the bottom of my glass of trillium mettel double IPA tonight. While the aroma was there the taste was rough. It was the fourth can of a 4 pack and by far the worst. Others were good but still had that astringent flavor. I brew a pale ale that bursts with flavor but uses...

Have you thought about building the crates and having them on shelving? I can just imagine the shuffling game as the bottom batch it begging to get bottled or kegged. I am sure if you used some reclaimed wood or rough edge pine you could make the shelves themselves part of the display.

No. I am not sure I understand why I would do that? Keep leaves and such out? My house backs up to a state Forest so I have more than my fair share of trees but I can't say I've ever had a problem. In the summer I am always milling about and in the winter I can take a quick look from a window...

This just screams bad idea to me...but I believe they sell snorkel type food savers, so if you have one of those I could see how you may be able to do this with only a mini disaster on yours hands. I would say let the wine sit while you work through some store bought wine. Or just buy more...

Why not just go inside during the boil and keep the burner outside? I watch from a window for boil, reduce flame a bit to maintain a good but not crazy boil and come back for my next hop addition. When it is time to chill I deal with the cold for 10 minutes. Open ball valve into fermenter and...

Pinner by ob or meltaway by Newburyport are the only two I like so far. Not a fan of all day

I pushed a vial of wlp090 over ten batches without a noticeable change. Take a pack, make a starter +100-200b cells, store that in the fridge in a Mason jar. Next brew take the yeast out and do the same. Repeat until you feel a need for a new pack. For me it was after the yeast sat for 6+...

You need two weeks for slow carb. Try again next week and I am sure it will be fine. Or alternatively turn off the lines to the other kegs, bump the pressure to 25, after 18-24 hours drop back to 13psi and purge the extra pressure. I typically do 30psi for a day and a half, purge then by day...

My suggestion was for a 5g batch if you are able to do that. If 2.5 is max then spread it out more with 2 hops at a time and maybe bump to 6%

Buy pale ale malt as your base. Then get some crystal 10l, 40l, 60l, carapils and 3-6lbs of Vienna. Make 3 or 4 beers, switch which caramel and mix in the carapils and Vienna equally in all. Or pick one caramel, same amount carapils and Vienna each batch Bitter with warrior then use 3 of...

090 is the yeast I use for 90% of my beers. It is great. Took it to about 12 generations (lost track) off one pack and worked great each time. Never made a starter with Apple juice, always dme or if i was out a mini 2 row biab stove starter. I usually brew 5-6% beers, prefer them dry and...

Going to toss a couple ideas out, I have never tried these myself but... Make a tea with some roasted grains, boil then add the the keg Add some cocoa nibs to a bag and add to the keg for a few days Hop tea with or without the roasted grains from the first idea

I use the homebrew dad calc and brought a pack of wlp090 to at least the 12th gen before I decided to start fresh. I typically make 100b more but sometimes up to 250 more. Never once had a problem with the yeast.

I saw this at beer-wine hobby this weekend. I can't see how you don't oxidize the hell out of the beer when flipping it to replace the bottom. Looked awesome but I'm not sure how it is functionally better than dedicating a couple cornies or better yet a 10 gal as a fermenter with the dip tubes...