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Didn’t have time for the liquor soak, but I baked at 224f for a while, then bumped up to 375 for several hours, and finishe off with 45 min at 400. I was surprised that it didn’t look very toasted, but the smell did evolve as it got hotter. The kitchen still smells like the white oak split. I...

How do you like my new brewing stick? It may be a bit much for a 5G batch, but it will be blended. I’m baking in at 224f for a while to dry it out. Then I’ll soak is some Cachaça and then discard. Then bake at 375f for an hour or so on each side. Then chuck it in the fermenter.

I like my women the way I like my beer... bitter. And special and certainly extra if you ask my wife. I fell in love with bitter when I was 16 in Rye, England and also enjoy a fullers from a sparkler. I haven’t nailed the serving yet, but how I get closest is to keep the carbonation low but...

Since DME is already boiled down.. might distilled water be another option? I was thinking of getting some distilled for my next batch.

I have a malt forward/ late hop pseudo solara I just started by filling a 50L sankey. And, it is about time to add back in ~4 gallons as I just took my second 2.5 gallon pull (serving keg). This will be my first pressure ferment in a corny with a floating dip tube. I am really enjoying where the...

Bleed the keg and or crank up the gas before you put it in the line out.. don’t forget to tilt the keg so what ever it was doesn’t get sucked up again. Did you try mercadoLibre for beer line? Not sure if they have it or can deliver to your area, but worth a shot. Hope the wrist feels better and...

Sounds like you may have a clogged poppet likely from hop particles. I had the same thing going on with the foamy trickle Try tilting the keg and sending some co2 back through the beer line.

Maybe some crystal malt and lactose could help round up the body?

I have a thing against wheat beers. I think I over did it on purple haze once upon a time. Oberon is about my limit to how much wheat I can stand in a beer, and I’d love to try an Oberon without wheat. I was tasting my NE Kveik ESB last night, which is still pretty green at this point, but...

I know this isn’t directly applicable as everyone is doing pressure transfers, but when I use auto siphon I found hop bag around the input to the autosiphon clogged with trub and or hop particles. However, when I bag the output from the siphon, it is able to catch a fair amount before it fills...

I just filled a 13.2G sankey from carboys with a variation of my house ale and plan to use that as sort of a solera/ brightening tank. Transferring 2.5 or 5G to serving keg, and transferring 4G back in from a fermenter 5G fermenter corny.

NÉ Kveik ESB

I am getting the parts ready to start moving away from the glass carboy. Floating dip tube.. ball lock to ball lock liquid and gas lines spunding valve with pressure gauge. I’ll probably wing it on the gravity/hydrometer. Anything I should pick up. Can I dry hop loose in the keg with the...

I find coffee helps out with color, flavor ( if you like coffee and don’t mind a little bitterness) and even head retention. Although sometimes I take the last dribble. From the drip pot and pour a cold one on top.. so I’m not sure if the head retention survives the fermentation. I also wonder...

I used too much campden once and my brew was a little sulfurous, so I shined up an old penny with starsan and put it in the hop bag in the serving keg. The stink was gone, however there was a slight yet persistent flavor that could only be described as “harsh metallic.” I think my mistake was...

Maybe boil up some skim milk and then add the honey?

I think maybe none of the pumpkin was converted. I would think some 2-row would have helped it along in a mash step. If the pumpkin is to add body, then maybe the simple sugars in the original recipe could have added some booze to go with the body.

Loving the rocky head on this house beer

I know there are a lot of threads on pressure transfers, but I’m hoping this could be my last batch with an auto siphon: I’m thinking through this, and It makes more sense to keep the larger keg for secondary or brighting solera, so I don’t have to clean out the trub periodically. primary 4G...

I just realized there were gallon markings on the middle carboy, putting me at just over 4 Gallons excluding the trub. That makes a little more sense that I wasn’t getting 5 Gallons out of my batches. It looks like the other two are at least roughly the same size. I do have about 2 Gallon of...