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Thanks. I might have to do that. Blasting it with higher pressure C02 didn’t work for me.

Vanilla could be alright. I’m looking at a solid 5% beer. So it’s not that light. Oak can give that slight vanilla flavour itself, but the combo of vanilla and apricot would certainly work. I don’t think I want to chance it with all 5 gallons. maybe i’ll add some to a glass and see how it is for...

I am thinking that I’ll also throw some light oak cubes in for a week or so. I just feel like it would compliment the fruit. Thoughts ?

Apparently the solution is to crank up the psi to 30 and blast it through. That’s the first thing I tried and it didn’t work. But when I get home I’ll try cranking it to 35 or more. I will report back. edit: the other thing to try is removing all the lines and letting it soak in hot water. The...

This is the manifold. I was hoping it would be easier to check if a ball was stuck but looks like I might have to take the whole thing off to be able to unscrew it. it’s the second from the left one that doesn’t work. All the rest are fine Just checked, and the Shut offs have built in one...

Oh maybe that is it! I will check. Fingers crossed that's all it is

I'm trying something similar today. 5 Gallon Batch Grains: 4 lbs 2-Row 3 lbs Wheat - 1 lb Vienna Malt 0.75 lb Carafoam 0.75 lb Caramel Malt - 10L 0.5 lb Honey Malt 0.5 lb Flaked Oats Hops - Added as a hop stand for 10 min as I cooled it down to 120f. 1 oz Hallertauer Mittelfruh .5...

Hello, I have a strange problem with my C02 lines. I recently updated from a 4 to a 6 keg keezer, and got a new 6 way manifold. For the first couple months everything has been fine, and all the C02 lines have been working. But recently one of the lines (the second in the chain) stopped pushing...

Jag - what came out looked like very small particulates. Like grain residue small enough to get throw the grain basket, and basic trub. if i use hop pellets sometimes there’s hop residue that makes it way through my spider and hop bags. But i normally use fresh hops. It also comes out in a foam...

To leave as much trub in the GF as possible, do you usually let it rest for a while before you start chilling? Would things settle like that while it’s still hot ?

I can’t insert quotes for some reason but this is a reply to the comment on a clogged pump. I take apart the arm of the pump and clean out the spring and ball every brew. It always has grain gunk in it. I ran PBW through it last brew, and it still clogged on this one. I suppose i’ll try taking...

This has probably come up a lot but I can’t find specific answers. I’ve been having an issue for the last six or so sessions where the counter flow chiller get clocked just before it’s finished. I’ve had to use a bike pump to flush it out each time. It’s just from regular grain residue (i use...

Brewing my “In the pines” pale ale right now. It’s become the house ale, so this is my fourth round. It’s pretty simple, with a nice balance of Rye, munich, caramel 60, and some chinook and simcoe, which gives a slight pine flavour. When I can find them I also add spruce tips.

If that's true, then he may make nice beers, but he's the worst kind of pedant. By that logic Cilantro should only be in Greek food, and Tomatoes have no place in Italian food. Anyway... I'm looking forward to trying this recipe, Munich and all. I'm curious as to why there are minutes put...

This is just an addition to the keezer. I always wanted a place to hang some glasses. And pipe shelves are super easy to build.

Just did this for the first time. At first I felt guilty but it’s nothing a few beers couldn’t handle.

Thanks, this is pretty much what I wanted to know. So, there's no way to speed up the activity of the Brettanomyces through keeping the temperature up to 120, like one would with lacto. Makes sense. I guess I better get a new batch going so I have another one next year...

Yes, I would attempt to get a quicker turnover by keeping the brett / lacto at about 120 degrees for anywhere from a day to three days before then reducing the temperature and pitching the yeast. My real question is, what, if any flavours are produced by the roselare blend of Saccharomyces...

Has anyone tried a Flanders Red like this as a kettle sour, using the same blend and yeast? I'm thinking about trying the exact recipe as a kettle sour to compare with the 1 year aged batch. Any suggestions for this?

Not a bad idea as well. I happen to have quite a lot of neutral spirits around for reasons that I believe we’re not supposed to discuss on this site. Thanks for the suggestions.