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So there's a recipe I want to play with and was going to do some 1 gallon batches. 1 gallon is not enough to stick a vial of WLP029 in and it would be pretty pricey to buy a vial for every 1 gallon experiment. What's the best way of dividing up the vial to be used on several 1 gallon batches...

thanks for the visuals. I was about to do this same thing this weekend with some aluminum flashing I purchased from Lowes. Looks like I need to find some different material.

I brewed the a belgian strong golden ale. Here's the recipe It uses WLP570 yeast which has an attenuation of 73-78%. According to the attenuation I got on Brewer's Friend is 92.3%. When brewing I got a 1.078 OG. When i checked it yesterday it was at 1.002. It was supposed to finish out at...

I did. I watched a few of Bobby's videos and saw the difference.

thanks. i'm gonna put an order in with brewhardware.

I just purchased a March pump and now i want to convert everything to use the quick disconnects. anybody have any recommendations on the best place to get the camlock quick disconnects? I've figured out what I need and there are quite a few parts. the next thing to figure out is the cheapest...

outside92129, so how do you determine the regulator size needed? If I was to replace these three POS burners with 3 Banjo Burners and use 1 regulator, what size regulator would I use?

it's the BG-10 style

i've opened the plate up all the way and still an orange flame...

I've built my brew stand and went on the cheap for burners. I've used it a few times and found it takes forever to boil and the flame is very dirty... soot all over the bottom of the kettle. Here's what I'm using...

I was souring between 105 and 115. Did the Brett work?

So I was listening to Basic Brewing Radio and they were talking about making a sour mash berliner weisse. Since I love Berliner Weisse's I figured i would take a shot. Anyway I did the 3 days of sour mashing. After about a few days the mash started to smell like vomit. I went ahead and finished...

so i got home an bled off the pressure and then set to 8 PSI... then guess what? Carb in the beer! Thanks for the help. I'm sure the temp will help also... I've got to find a way to move my kegerator to the garage where it's not quite so hot.

thanks... I check the temps this evening... my wife says the same thing about the hose issue :off:

this was a pre-made hose I bought from one of the online stores... i think it's about 3' long and 3/16

I brewed a "Cream of Three Crops" cream ale about a month ago. It's been in a keg under CO2 with about 15 PSI... I would think this would make a nice carbonation. The beer has any carbonation at all. It seems like it's mostly foam. Here are some of the facts: -it's in my kegerator -using a...

I'm in the stage of plumbing my brew stand for propane. It's a 2 tier stand with 3 burners. The burners I got from Academy. They were complete burner with stand and regulators. So I've got 3 burners; 3 regulators (adjustable 0-10) and 3 hoses. I'd like to do this as least expensive as possible...

i made this with us-05. went from 1.047 to 1.007 in 6 days. It has a little lemon taste to it. I put it in a keg an chilled it. it kinda has a witbier taste to it. it's good but i know it's not supposed to taste like that. not sure what went wrong.

I've been thinking about this project for a while and thought I would throw it out here to see if it's feasible or if anyone else has attempted it. Basically what I'm trying to accomplish is to save some space in my garage and save on my electrical bill with one appliance. Currently I...

I know this is a general question but I've made several (all grain) different Pale Ales and IPA's and it seems that all of them have a sharp bite or bitterness that I don't find in good commercial IPA's or PA's. I've tried various recipes that I've found on BeerSmith. In general, could the...