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+1 on JRems. You could try to take it apart and see if there are any worn seals in there, but I'd just get a new lid and call it a day. I haven't seen that sort of relief valve either.

That actually looks pretty awesome. Normally I'd be worried about the high-alpha hops overwhelming the subtle spiciness that you'll get from Belgian blonde yeasts, but in those amounts it looks like it will be fairly well balanced. Don't forget to post how it turns out!

Well you could always get flaked maize/corn from your lhbs. You can just mash it right away. I've used it up to %20 just to lighten the body of some beers. It's worked well in that context but if nothing else it would likely be easier to work with than corn meal/grits.

I think the standard design for most freezers/fridges is for all the lines to be in the back. That being said drilling through the door is always a safe bet. You could definitely add two single taps. You'll need two faucets, handles, shanks and the accompanying hardware(hoses, hose clamps...

Whoopsy daisy! Sorry for the confusion, was browsing the unanswered threads and didn't realize this question was on the soda making forum. My advice is for beer making. I tried to delete my response so you could get some soda making feedback but it turns out that's only for dues paying...

As far as your fermentation goes, I'd give it two weeks in the primary and take a gravity reading. That's the only way to know for sure that your beer is fermenting out the way you want it to. As far as secondary, it'll give you a clearer beer and you'll have less trub to contest with when...

Yeah that's a good idea. I actually bought a bunch of empty bottles at one point so I just stored them in the boxes they came in during conditioning. It's also good to make sure primary fermentation is done and don't overdo your priming sugar.

I pour it in a plastic bucket, put the lid on and shake it up real good. I always primary in plastic buckets because it's easier to dump your wort in there and they're much easier to clean(no need for a funnel). But if you pour slowly and allow it to slosh around a bit that works some air into...

Always leave adequate headspace in the fermenter. About 25% is good for most beers but Belgians and wheat beers will need %33 or so. This is going to fix most of your problems here, but a blow off hose is easy to do and will also resolve these issues. Just sanitize a hose and put it in the...

1. Either is fine. I'd probably let it age in the bottle, that way after it has sat for a few months you don't have additional steps to go through to have it ready to drink. A beer ageing in a bottle will also stay good longer than one in a fermenter(if you're ageing for 10 months i'd...

I would guess that if you did exclusively lemon juice it would be exceedingly sour. I think i would make a light wort, or use some light malt extract to have more fermentables and keep the flavor more balanced and add a portion of lemon to that. You could also just brew a wheat beer and...

You should be fine. It sounds like the airlock was partially on so it's doing its job. You just want the bottom of the bell shaped piece to be submerged in your sanitizing solution. Even if it wasn't for a little bit you're still probably fine. This early in fermentation extra oxygen is not...

Are asking if partial mashing is difficult? If you haven't tried it'd I'd recommend giving it a go. You get most of your fermentables from the LME so you don't have to worry as much about mashing your grains correctly. You're just trying to impart the flavors. If you do a partial mash you...

A sour taste is generally due to infection. Was it vinegary at all? Tartness can come from plenty of yeasts under certain circumstances. So you may not have done anything wrong, you may have gotten a touch of wild yeast in there. Hard to say without tasting. 1) The main variable in this...

If you got it dry you'll need to leave it that way until you're ready to put beer in it. Give it a smell, if it smells sour at all you'll want to know as you'll be working with a funk barrel. Several hours before you're planning on putting beer in it, fill it up with water. Be prepared for...

Well it doesn't really taste like a pumpkin beer. As beer goes, it's awesome. As pumpkin beers go its on the right track but not quite there yet. Next time I try this I think I'll double the amount of pumpkin that I put in. 4 pounds made the mash smell spectacular and gave the head a...

The advantage to souring before the boil of course is that you can stop the souring. You don't have to worry about it taking over your yeast and not getting balance. This is fine if you want super sour. Personally I've had better results (with brett not lacto) pitching at the end of...

That's a good point. I hadn't really thought of that. My reasoning there was that I had read in many places that the spices can really help to bring out the pumpkin flavor. Then for the hops, i recently had Southern Tier Pumpking and it blew my mind. They managed to make a pumpkin pie beer...

Howdy! Brewed a pumpkin saison yesterday. Brew day went well and it was by far the best smelling mash I've ever come into contact with. Just wanted to post my recipe here and get a bit of feedback. I'll post again how it turns out once I actually get to drink it. Thanks! Pumpkin...

Indeed! I'm making a pumpkin saison with the Belgian saison yeast tonight. I have very high hopes for it ;). Aside from that, in keeping with the Belgian tradition their recipes changed over the years based on what they could get their hands on. They have a tradition of making good beer...