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Awesome. Thanks.

Have a 2 tap system with one commercial and one corney. Is there such a thing as a quick disconnect so I could make the commercial a second homebrew tap without having to pry lines off?

just to clarify it was 9 ibu not 91. Thanks for all the input.

Ok, will try with a small sample to see if it's worth trying. Next time will go with lacto.

Fermented and conditioning at 72*. 12g of Mount Hood @60min which is supposed to give me 9IBU. Also did 28g of AU Summer in a 20min whirlpool @ 170*. WLP644 according to White labs is to give a tart taste w/Mango and pineapple characteristics. I know that isn't sour but was hoping tart would...

Attempted a sour using WLP644. Fermented for 18 days before moving to 2ndery. Now in 2ndery for 24 days and not getting any tart or sour. Does taste good but not what expected. Bought some lactic acid but wanted to ask questions before using. Will this give immediate sour taste or does it...

I didn't use the hops listed. Here is what I used: 10g Amarillo @60 8g Sterling and 8g German Manderina @ 5min. 10g German Manderina and 4g Sterling in a 20min. whilpool @ 170* Todd

Ok, brewed the shady using the above recipe. Use BIAB method at got a 72% eff. so you may have to adjust lbs and ozs but could still go by grain % of bill. Ended up w/4.4gall and only needed to add 64oz of 100% pineapple juice. It is definitely a shandy as in not hoppy and sweet/tart. I'm...

thanks everyone!

fermenting plastic bucket

Have a 3gall. batch lagering in a fridge for 6 weeks. Need that space for something else but don't want to bottle yet since it's for Xmas. Can I just put it in my basement for another month(70* right now) or will that hurt it somehow? Thanks. Todd

I need to know how everyone is getting 70-80% eff. in BIAB. I was getting 55% w/ crushed grains from internet companies. Got a grain mill and run through at .025 and now I get 66%. This was my method for a 2.5 gallon w/ their crush: 2 gallons of water heated to desired temp., mash in kettle...

This is a unproven recipe but if you want to give it a try, have at it. I did make a similar recipe as a Wit that was good but didn't make it as a shandy. 3.5lbs Wheat 2.75lbs Pilsner 1lb Golden Promise 1lb Golden Naked Oats Mash @ 122* for 20min, 140* for 20min, 152* for 20min Boil for...

Just started kegging mostly so I could make shadys without the yeast eating the sugar. So, do I calculate my recipe so that the final batch(including juice) will be in my target range for OG(say 1.045). What I mean is my starting batch would be 3.75 gal @ 1.054 OG so that when I add 1 gallon...

so acetobacter would take time to develop and that's why the beer tasted good for 2 months? You guys are right. I have a problem where I feel I have to save the good beer I make so I can enjoy it. Now I may be pouring it away. Todd

Made a very tasty american pilsner 6 months ago Haven't had one in a couple months. Just opened one of the last ones and it was vinegary. Why would this happen? Thanks. Todd

Sorry I wasn't more specific. I am kegging with a brand new system except for the tap itself(been mounted on the fridge for 15 years w/o being used). I have 7ft. of 3/16 ID line. Tried force carbing but had an issue with a leak so my regulator poundage was all over the place but had it at...

Is this possible? Lots of foam but when it settles, it tastes flat. Todd

Converted an old 60/70's refrigerator to hold a sixth. Would like to have shelves on the opposite side to hold bottles. Problem is that the walls are only 1/16" thick so I don't know how to secure a plywood square to act as a shelf. 2nd problem is I overcarbonated my keg. Can I just release...

I've done Berliner Weisses and added melon liqueur, razzmataz liqueur, peach schnapps, and apple moonshine. Thought of doing the razzmataz in the keg but after further thought, why pin yourself to 1 flavor when I can have a handful is I just keg the beer alone. Todd