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Not stupid. Headspace is important in beer and so you want a little bit in there, around 3/4 inch per 375ml. The cork isn't displacing very much of that at all though, especially if you're doing cork and cage. My wand ends up being the same fill whether I am corking or capping, for what it's...

For the first questions, cork and cap takes special bottles that are generally 29mm caps which are a bit harder to find. I do hang onto my 750 and 375 corked bottles, generally. Bottles like Cantillon and De Garde are cork + capped, so they are good to go. These do NOT use a belgian beer...

+1 on give it more time. Also 60 to 70 degree range is quite a lot. If it's at 70, I'd expect to be 90% of the way there or more, at 60, who knows. If it cools overnight the yeast may go dormant. I keep my bottled sour stuff in a 72F closet for two weeks, agitating them once on day 2-3, then...

Good guess, but it's a rather famous beer from Old Belgium!

I did a double take because I thought it was a Floodland beer! Nothing fancy here, but it's a free way to spend some time brew-adjacent during COVID... Bonus if you recognize the bottle!

Most fermentations cease activity at their warmest temperature (by our design), but if you had something pitched at, say 75, and then it was lowered to 65F, it will still be creating CO2 which would remain in solution at the 65F mark. Beer has no memory as to what temperature it used to be, or...

Can you post a link to the recipes? In general, there's carbonation (how much you primed), head formation, and head retention. Generally speaking you diagnose them in that order. If you're undercarbed, you won't see much head formed unless you tip the bottle upside down, and with no head...

There are some established methods to coax out more brett funk. Don't spare on hops - not for IBUs, just for the aromatic and flavor contributions. This is why aged (low alpha) hops are used traditionally. You can add them in the mash even. Over time the hop character will fade (including...

Put me down for never having an issue outside of the user-error in inducing too much of an angle at the tailpiece (see above post). I seat them well and pressure test with a starsan keg at 18PSI for 24 hours before hooking up to precious, precious beer.

I did my first 10.5 brew on one, a witbier, which I knew would be a good challenge for it. The unit is actually a gift for a friend, bought on sale, but I won't see him for another few months due to COVID, so I figured I'd learn its quirks and get it nice and clean for him. I did my usual...

I have been slowly swapping my lines out for EVA barrier as they've needed replacement, they work great when they can be designed for dispensing and don't have to move ( heavy foreshadowing). In general they are much more brittle, almost like a semi-rigid plastic than PVC or silicone. For...

Curious how the fermentation(s) are going? I see these candy adjunct beers all over now, seems that this fad has saturated the American craft scene and especially in the midwest. We might need a special Adjuct sub-forum for novel ingredients if it keeps up. I've put some strange stuff in my...

I wouldn't be surprised if your old brett Troi Vrai vial takes a full 6-8 days to truly kick up. Some brett strains are very sluggish, which is why I suggested doing a nice active starter, you may even want to prop it up again before you go to pitch it. Then don't use the whole vial ;) And...

How much time do you have on your hands, and how much do you want to rescue this barrel? I'd be more concerned with how mold formed in the first place, it assumes a moist environment. You could end up restoring the barrel and then it forms all over again, so take care to treat the disease not...

What's the date on those vials? They shouldn't be that bad. Generally you get funky, fruity aromas out of brett pitches, not acetic. I remember one WLP vial had managed to get down into the threads and smelled like vinegar, the cap was still sealed but must have come loose. I still used it...

Yeah, looks like mold to me. Not just because it's green, mostly because it's fuzzy.

Can you post a photo? Usually my bungs get a few black rings from the toasted wood, or red if there was wine in there.

Forgot to mention - this is the closest I've found sold as a stand-alone. 55 Gallon Mash Tun | Bubba's Barrels Anyone have experience with Bubba's Barrels? Looking for more solutions like this.

I'm trying to piece together what is effectively a 1BBL Electric brewery. There full kits like Spike Nano, SSBT Nano, Ruby Pro 1BBL that have bottom draining 1bbl mash tuns with manways. And those setups are wicked expensive at $14-17k. I already have some equipment and am piecing my kettles...

Totally anecdotal but I went into a homebrew shop while traveling in Germany last year just for fun, this was a pretty nice shop but they were selling 2016 and 2017 hop lots, even for Hull varietals. I think we're a bit spoiled in the states...