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I'm a very experienced brewer and am looking for the best option to get my beer carbed before my big annual party on saturday. I kegged two beers 1.5 weeks ago, a hoppy wheat and a 2-hearted clone. Both had big in-keg dry hops of 3oz. I purged like normal and set to my serving pressure of 12psi...

after using 1968 in british ales for a few years I recently switched to imperials "pub" strain the last six months, I really like it. I can ferment is at 66-68 for some nice british character, and it works low (62-64) for a cleaner ferment I've used in pale ales and american wheats with great...

likely you have a bad seal with your bucket, not stalled fermentation. I'd try and seal it up again and see if you get bubbling. I get this sometimes with my big mouth bubbler fermenters.

I came up with a similar recipe this spring and it's a beer I really love. 75% marris otter, 12% dark wheat malt, 6.5% munich II, 6.5% flaked oats. OG 1.043, 23 IBU. Ca 100 SO4 150, Cl 50, mash ph 5.3. Mashed at 150, fermented with Omega yeast "pub" at 64, FG 1.008. I actually do NOT do a...

I had a thread on here a few years ago titled "homebrewing saved me over $1,200 this year". My wife dutifully tracks and categorizes all our expenses, in our years before brewing I was spending about $1500 on beer at the local liquor store. I went all-in with all grain, kegging and built out a 6...

I just did my first decocted pilsner, I also used Weyermann Bohemian Pilsner malt, fully modified not floor malted. I did the same general mash schedule you are targeting and used phosphoric acid (what I always use) to bring the pH down. This was my 5th try at recreating a north german style...

I haven't had this issue but I've read before a good method in this situation is to make another starter which is half DME wort and half the 1.030 beer from the carboy, then pitch that entire starter volume into the beer when the starter is at high krausen.

That is a great idea, thanks for the tip. I didn't do it that way as I was trying to run the lines inside 1/2" copper pipe to get cold transfer from the fridge to prevent foaming, and I ran the copper almost all the way to the shank! I didn't see your message until now but I spent and hour and...

I started doing this to almost all my beers about 6 months ago, and i think it's a great idea! I dont brew many hoppy beers, but I've done this on my german lagers and belgian ales and I think it makes a difference. I keg like normal, add only about 1/4 the priming sugar needed for a full carb...

I just got the anvil 7.5G fermentor, used it for 3 batches now. I miss seeing the yeast do its work but it's a really nice upgrade. Cleaning was easy, kegging was super duper fast, the domed bottom is not quite a conical but it does the job pretty well, i'd likely get another one next time I...

Hi all, I recently made a second serving setup for British ales, pictured below. It's modeled after this build. I'm having trouble getting the tap handles just right (not loose, and vertical) without the lines twisting too much when assembling it. I haven't dis-assembled it yet since my...

I visited the brewery close to ten years ago now when I lived in Germany. I had that Bamberger onion and it is fantastic! it's like a stuffed pepper but instead it's a stuffed onion, served on a bed of mashed potatoes with a smoked beer sauce ladelled all over it. Ugh I can taste it now, so...

that looks like it, thanks!

I'm in the process of building out a second serving setup for british ales. It's a two tap black pipe draft tower build. A photo of it a few days ago is attached. I put the 90's for the taps on last night and measured and I think a 12" drip tray will be just a little too tight. Thus I'd really...

I'm curious how this turns out as well. I did a small stout from the second runnings of a big stout last year, but I totally winged the little beer and added some extra grains to the sparge to get the OG up, that beer turned out awesome for the time a year, a simple and refreshing dark ale...

so it changes every time based on how the water droplets dry? dont worry about this at all, just a bit of extra ions left behind by hard water. Just rinse with starsan before you fill with wort and they should go away, not that they are to worry about.

OK thats odd. It was a long time ago but I have a minor in glass science from undergrad, I doubt you have sufficient temperatures to do any ion-exchange in the glass (thus discoloring it). are you talking about the water droplets that can dry and leave behind a mark? I wouldn't sweat those...

i'm assuming a plastic carboy. One of my big mouth bubblers got this early on with a saison where the krausen got a bit baked in, it still is there but I haven't noticed any issues other than cosmetic.

oh man, amazing setup!

I was commenting on the really small particles of zest, which will be difficult to strain. I dont zest much but i have a silly little zesting tool which works well and you end up with large pieces which would be easy to filter out, probably just with the lid of the mason jar.