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Put beer in a plastic tote with a lid and pray they don't blow. If they do, they will be contained. Sticking them in the coolest place can help slow over-carbonation, and help you drink them faster too. Good luck

Cool - congrats on the bonus and have fun building.

For a hobbyist just looking to hang out and be with people who appreciate the things he does, it must be worth it. :mug:

Concur - cans are a wonderful thing - Surly and 21A!

Had it at the brewpub on capitol hill, pretty good stuff - tasty red.

Cool recipe - not a critique, more of a question. Is Beligian yeast often used for RISs? It seems like an interesting fit. Could make for some interesting complexity.

nice pics, might be doing something like this very soon. This should be a great help! :mug:

was in Seattle July 4, was bummed they were closed. The whole town was practically shut down. Could have used a beer though. :mug:

I did a batch with varying ferm temps - probably 55-70 ambient. I have really bad temperature control, as primary heat in house is wood stove. I plan on letting it age for about 4-6 months before the first one to try and work through some less desirable flavors that I had at bottling time. I...

Naturally, once I think I have an issue - I don't. Started bubbling away this morning, just needed extra long to wake up. I smacked it last Sunday (total of 7.5 days), waited 3 days for it to expand, didn't want to make a starter, as I didn't want to possibly infect my foam stopper. So, all...

Howdy - First time brewing a Kriek/Plambic. Using Northern Brewer's Kriek recipe as a guide I made a extract batch, with about 3 points higher OG @ 1.056. I used a wort-chiller to cool my 4.2 gallon boil to about 80, topped it off to just over 5 gallons, and pitched the lambic blend packet...

Irish moss is a clarifier derived from seaweed that is commonly available.