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nod, but wouldn't it escape from the keg if given the chance?

I'm kegging, but I might just rinse some bottles for a little science experiment on my next batch.

I've never tasted sherry before but I might try it tonight for a comparison. I'll admit that vinegar was one of the words going through my mind when I pulled my last draft. But I'm also sure it's partly me jumping to conclusions as a newbie brewer. My taste buds are a bit askew anyways. I...

I don't think it warmed up at all - There was still a nice layer of ice on the cooling panel in the kegerator. As for aging, the beer could definitely benefited from aging but it was at least drinkable. Now, it's a completely different beer in taste, appearance, and feel. It was in the...

Keg remained seal and shouldn't have been exposed. The only thing I can think of if the release valve was opened enough for CO2 to escape, it was opened enough for O2 to get in once the CO2 was gone (i.e. it's a bad valve - I'll know more tonight when I check the new tank). I wouldn't say it...

There's always a story before a question like that. Shortly before Labor day weekend, I went to go fill up two growlers from my kegerator only to find no beer was running. Thinking the beer line froze, I check the lines and all is well on that front but my CO2 tank is empty. The day before I...

Not that I've got much of it, but my experience with WLP028 at around 69-71 produces a decent ester profile.

Appreciate it!

I haven't had time to read the whole paper yet but I figured I wouldn't be the only one to find it interesting. http://www.pnas.org/content/early/2011/08/17/1105430108 Caught the article on my BBC feed this morning. Edit: Oops, may have gotten ahead of myself. It's just the abstract and...

Now that's a pretty red ale. I'm going to have to give that one a shot. Used a Irish strain?

I was thinking of doing the same thing but didn't think there was enough time to pull it off. I'm curious as to what the masses say.

The building of the chamber wasn't all that hard and I appreciate the sense of accomplishment. However, I feel like we should warn folks if they are serious enough in the hobby to build one, that they'll probably be happier and better off converting a fridge. Then again, different strokes for...

I know flavors from yeast are influenced by temperature so I built a "Son of a Fermentation Chamber". It's not pretty, but it does a pretty decent job of keeping everything within a few degrees. I've had it down to 64 and can keep it at 68 with 12 hour ice swaps. Considering I keep the house...

I figure the flavors will mellow with time (not terribly confident it will turn out the way I want but it should be be drinkable). I guess the true core of my question is there a "home brew lab" way of analyzing the contents of my beer? A micro-chem analyzer for the DIY'r per se?

My initial sample for the starting gravity was lost due to a erroneous swing of an arm. I didn't want to pull another sample from the primary in fear of a contamination issues (contamination being one of the issues driving me out of the hobby years ago). As for why only 7 days in the...

My first attempt at homebrewing was years ago when I made a Caramel Oatmeal Porter but it never turned out quite right (though after 6 months in the fridge, it was at least drinkable) but I decided to jump back into game. But I also want to figure out where I go wrong with each batch and...

Love to have one.