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Hmmm - I had never heard that about increasing IBUs - anyone ever actually noticed this? I wonder if that's why my last pale ale seemed a little harsh...?

You're saying you would have left them alone after the initial priming and bottling, yes? I think I will do that next time. I'm pretty convinced that the champ yeast is chewing it down below 1.032, as there was considerable carbonation after only 2 weeks, and now with the foil over the opening...

I'm wondering if anyone else has ever done this... I have a batch of Barleywine that started at 1.112 and seems to have finished at 1.032 using a starter of WL001 plus a packet of safale 05. Most of it is going to be kegged and force carbed, but I wanted to have a few bottle-conditioned...

SA Cranberry Lambic is not a sour beer - it's a gross cranberry wheat beer. Blech. Real lambics on the other hand... it's like anything worth liking. At first, I just didn't get it, but with a little effort, I now don't know how I ever lived without it!

Scenario: I've fermented out, secondaried, and gelatin'd a batch, transferred to keg, chilled it down and gotten it carbonated perfectly, but there's still a significant young "green apple" taste. Based on others' experience, I'm curious, should I A) leave it in the kegerator to age at...

I know some folks turn their noses up at a corona-style mill, but I use one with GREAT results. Of course I'm only doing partial mashes, so there's not as much to crush. I could see how much more would be a real workout. But still, I grind to almost flour, and although there is some husk...

I had good success with Austin Homebrew Supply's "devil's Brew" partial mash kit. My only suggestion would be to replace the candi sugar with Palm Sugar if you can find it. To me, it just seems to 'mellow' quicker than other sugars.

Hmm, my experience has been quite the opposite. My purely extract beers usually come out quite dry and even a little "thin". Moving to partial mashes and taking advantage of slightly higher mash temps has given me the malty backbone I was looking for in certain beers.

I've soaked my kegs and SS kettle for hours in Oxyclean, on multiple occasions, thinking it was harmless. Am I risking damage?