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Yessir! A good rule of thumb is to keep your bottles at the fermentation temperature printed on the yeast pack.

Also, (and this may go without saying) make sure you don't bottle and then putting your bottles in the fridge as it will put the yeast into hibernation! My friend did this, and was bewildered as to why he had no carbonation. :mug:

Up for sale is a well maintained, like-new all-grain beer brewing sculpture. Kit includes: - Custom Bayou Classic 15 gallon stainless steel brew kettle - Custom Bayou Classic 15 gallon stainless steel recirculating mash tun - Double burner King Kooker - Free brand new march pump for mash...

I just purchased a secondary regulator..... got a great deal on Ebay .... I bought a brand new Kegco LH-54S-3 for $47 after promos. My wife can't even get mad at me!! I have a 3 keg keezer setup, and it's perfect for my needs. I figure that if I'm going to start entering beers into...

I've never had a problem when I used to use a secondary, just had to be careful not to splash the beer around during the transfer. Personally, I didn't do the transfer to clarify the beer. I used to transfer to add fruit and because I was worried about the trub creating off flavors, but as...

Thank you very much for this! Really seems like a straightforward process. One last question, and only for ***** and giggles, is there a way to measure the volumes of CO2/Beer? I don't think that I would ever measure. I'm also curious to know if the normal commercial craft brewery would even...

So I've been kegging in my keezer for about 1.5 years now, and I want to address the last real mystery of the brewing process. I still don't know how to carbonate to maintain carbonation volumes to fall within stylistic parameters. I understand that there are brew calculators out there that...

LOL, "42" as in Jackie Robinson?

PM Sent

I'd be willing to share/tra

Yessir, I tried that but to no avail 🤷‍♂️. The barrel was old, and had sat for awhile. I was worried about using it at all, but it seems to have worked out! :mischievous:

I really don't want to use chemicals either! I think I'm going to adopt your process, thanks!!

Hi all, I barrel aged a Belgian strong ale in a 25 gallon rum barrel. Now I'm trying to figure out how to clean and store the barrel. Any advice on how best to proceed would be greatly appreciated. :mug:

So, I just read through this thread.... I just barrel aged a Belgian Strong Ale in a 25 gallon rum barrel. Now I'm trying to figure out what to do with this barrel. I'm thinking I'm going to give it a good rinsing with water to get any trub out of it. After reading this thread, I'm...

IT IS DONE!! So here's my update. I brewed a Belgian Strong Ale using the Parti-Gyle technique to fill my 25 gallon rum barrel, compliments of Garden State Distillery located in New Jersey. As a result, Sterk-N-Gyle was born. It wasn't easy. The barrel leaked like a sieve! I sealed...

That would be AWESOME!

So, the barrel is full of 25 gallons of goodness! TO be more specific about "shaking" the barrel...... my barrel is currently sitting on top of a moving dolly that I modified with 2x4 wedges. The dolly has casters, and it's easy to move!! So by "shaking" I mean move the barrel while on the...

25 gallon oak rum barrel only used once for aging rum. I have a belgian strong in it now 🤞

Hello all. I'm barrel aging for the first time, and I'm super psyched! My question is this: Should I "shake" my barrel every once in awhile once the beer is in it?

The fields turn red when I try to increase my starter volume. See image for example. And when I adjust the volumes, the DME needed increases.