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Subject says it all. Does the hop aroma in a beer bottle last longer if the bottle is chilled or left at room temp? I would guess chilled, but that is just a guess. Anyone tested this before? Thanks Lakedawgs

Welcome marvinsjunk, You can get a lot of 3Floyds locally but your right, Zombie Dust is usually just available at the brewery. I have a buddy that works in that area and commutes home every weekend so we have a pretty regular supply right now. I'm actually a bit heavy on it right now but...

I agree with woknblues. A liquid tight barrel will eventually be a 'not liquid tight' barrel.

No CO2 The first beer was a 10% Russian Imperial Stout. Sat in the barrel about 3 months. Now, we have a 8+% Scottish Wee Heavy in the barrel. In a few months we hope to put Denny Conn's Bourbon Imperial Vanilla Porter in. We have an extra 5 gallon bucket of the base beer next to the keg...

I'll just leave it in the secondary. I want to get about 10-11 days of dry hopping in then keg and force carb. THANKS

Our beer was completely fermented out before we put it in the barrel. I, personally would not want any, or as little as possible, fermentation to occur in the barrel. Remember, you really can clean this thing between fillings. A rinse is about all it can get. Now if you plan to use this thing...

I know bags are common to use to keep the hops in suspension just above the dip tube. Just wondering of kegging and chilling will slow down the hop absorption.

I am taking beer to an event in the near future , it has been dry hopping for couple of days in secondary. Is there any difference in dry hopping in secondary or putting the beer/hops in a keg and chilling/carbonating? Will it take up the hops slower while chilled and carbonated? I want to...

We bought a Jim Beam barrel in January. Just pulled out a big RIS we had in there for 3 months. Initially we filled the barrel with water for about 3 days to make sure it was watertight. After we dumped the RIS we filled the barrel with water and dumped it to rinse. Best advice I can give is...

I have hops in one, grain in one and oats in one. I used the preforms, cheap, easy and looks good.

That makes sense. I did not think of a possible infection that might have recently started. Just started farming yeast a couple of months ago, so far so good. Thanks

I use a paint strainer bag and suspend the bag about 2/3 of the way down in the bucket via a piece of dental floss tied to the bucket handle. Works for me.

I propagate yeast and pour off samples in to clean mason jars for storage in my fridge. Never had a problem doing this but was wondering. If I pull a sample, decant the excess beer in the mason jar, and taste the beer I poured off. If the yeast sample was spoiled/infected, I would taste it in...

Some will debate putting the raspberries directly in bucket or in strainer bag. I like to use the strainer bag as your siphon won't get clocked when transferring beer. I have had mixed luck with fruit. Some we have put in fresh, just rinsed under water and some we have mashed and pasteurized. I...

Personally, I would not transfer to secondary ever, unless, adding a fruit addition or the like. No reason to give bad bugs a chance to sneak in. I wait at least 2 weeks on smaller beers and 3+wks on bigger beers and just bottle or keg. If you must transfer to secondary I would wait about 10...

I would not add water after fermentation is complete. I could oxidize your beer. Only thing you have done by shorting the initial water amount is made a high abv beer, higher percentage of alcohol. Mistakes sometimes turn out to be the best beers ever! Enjoy it as is and move one.

RiverDrive, you seem to be the seller of the staves you mention, which is fine of course. Your link is not working though. Also can't find the staves on your site.

Adding a little priming sugar liquid and them racking beer on top of it should mix the priming liquid thoroughly. I had some gushers and some non gushers in a batch early on in my homebrewing. I attributed it to poor bottle washing and changed the way I wash/sanitize my bottles and have never...

Sorry, I did not understand. Sure, they will condition out just fine. Put a couple in the fridge in a few weeks and see what you think.

My club bought a cheap glass cutter. I have played with it a bit. If careful you can make cool glasses easily. Our process was to score with the cutter, rotate scored edge over a candle and then immediately rotate under cold faucet water. Pulls apart easily as long as your score line is good.