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i’m new to kegging. I have three kegs and room for two in my fridge. This weekend i’m planning to fill the third so it’s ready when one of the other two kicks. I understand stand I can prime it with sugar like bottling, maybe with less sugar. But could I also hit it with 25-30 pounds of...

All of the above will yield beer to some level of quality. Old malt will still ferment. I’ve gotten off flavors, sort of stale metalalic flavors from old malt. But I haven’t tried anything that old. I would recommend you by some cheap, dry beer yeast on line. If the yeast does not take off...

Regardless of what you do keep an eye on your headspace, especially if you are bulk aging. I messed up a wheatwine last year because of too much headspace. It ended up oxidized and nasty. I vote for leaving it in the primary and age it in the bottle. I’ve never used oak in a beer but i’ve...

Whoops. I just kicked that keg. Gimme a month or so.

I have a couple kolsches under my belt now and I’ve finally got this recipe dialed for me. It turns out nice, light, and malty although I do run a little over style guides for hops/bitter sometimes, but that’s the fun of home brew. You can make it how you want it. 6 gallon batch Grain bill...

I’ve successfully left beers in the primary for three to four months. I forgot about a braggot sitting in the primary for over a year. That said, just last year I messed up a wheat wine from being in the primary for around six months. I kind of forgot about that one too. Between excessive head...

There’s a pile of breweries around wicked weed. Look around Collier ave. Burial is one of my favorites. And the funkatorium is cool with a lot of sours. Braxton hall is a solid bbq spot in that area. Look up Curate for a restaurant too. Super shmancy Spanish food, wifey loves that place. More...

Simpler is always better. I do want to get a little rye bite in there, but it’ll be way easier to figure out the hops with this yeast if there’s one less thing happening with the malts. So starting simple sounds like a plan. I could and I’ve done that before, but i’d like to figure out how to...

Thanks jayjay. You’re absolutely right, no better way to learn a hops that to have a pound of it in the freezer to play with. I’m gonna do that. Thanks too for the whirlpool and dry hopping ideas. That sounds obvious enough I feel like I should have known that but dry hopping a saison never...

I'm looking at brewing a saison. Shooting for a lighter, malt forward, peppery beer. Six gallon batch, for malts I'm planning about: 10# Belgian pils 1.5 # Rye malt 1# wheat malt 1/2# Munich light Then I'd like to use a little manderina Bavaria hops to get a subtle orange-ness. I've only...

The single thing that helped me to manage my weight and drinking was having kids. I can’t drink as much because I like my kids, and if I’m not on my ‘A’ game, i’ll miss something with them. Likewise, we eat really well and a wide variety in our house, lots of vegetables, fruit, home cooked...

I’ve been brewing on and off for 15 years. I’ve dumped and screwed up with infection, oxidation or just all around bad-idea beers. I’d say only in the past 5 or so year I’ve actually paid attention to design beers I want to drink. Close attention to yeast selection, grains, temps all that stuff...

You’re good. Lagers at that temp will take longer than an ale in the 60s. I’ve had them keep working for close to two weeks. I’m no expert, but I wait until the krausen falls to raise the temp. I don’t think that’s by the book.

Genius!! I never thought of that! My holiday season just got easier. And people really do live beer way more than broccoli salad.

More often than not, i’m just rinsing left over sugars from the grains. Sometimes i’ll throw a little crystal in to add some body and let that steep. All the enzyme conversion and temperature control is done with the first run. You can even use cold water to just rinse, but I usually heat it and...

You say you do hear a hiss when you open a bottle? Thatyfoos that means carbon is being made. It sounds like it just hasn’t reached a level to saturate the beer. To bottle carb, I usually leave beers in my basement for about a mont or keep them in a room temperature closet in the house for...

Oh, that’s not the first time i’ve gotten bottles from the trash. If we don’t start drinking more wine i’m gonna need to do a little diving for wine bottles too. It’s been a while since I’ve payed attention though and I couldn’t pass up 22 oz bottles. Especially since I sent my parents home...

I see no reason you couldn’t use the slurry like ccous described. There’s a bunch of yeast saving threads that go into a lot of detail on saving slurry if you need/want that level of detail. But it supper simple. Just like ccous discribes. I just save mine in a mason jar in the fridge until i’m...

Sorry to revive a super old thread.....but yesterday I took out the recycling and there on top of the brown bottles was a pile of 22 oz bottles. So I grabbed them. When I came home my wife saw me bringing a box out of the truck and asked what was in it. “Bottles from the trash.” She rolled here...

So, I couldn’t wait. I usually can’t. It not fully carbed yet but it’s only been a week in the bottle. It turned out exactly what I was hoping for really dark, nice hint of chocolate, very drinkable. It came in at 3.4% so I can come home from work and have one before dinner, maybe two, and still...