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Won second place at Tue club only thanks guys

Before I take this corny keg over to the junk yard, is there any use for a keg with one of the posts crossed threaded? can it be fixed?

not that kind! :fro: but guys I consulted with a fellow homebrewer and he said just taste it. they taste great im gonna move the to kegs and chill em

I checked my RIS today and saw some white stuff and a interesting. Thin layer on top kinda like the fat on top of chicken soup picture to follow

So how long do I hold the pulled mash at X temp before boiling it?

so I watched it and what i got from it is he starts out with protein rest pulls the thick part of the mash brings it to sacc. rest for holds it for X amount of time then boils it for 10 mins. Then puts it back into the mash. then pull the thin mash then boil that and put it back into the mash...

I was planing on a single infusion mash or a protein rest then sacc. rest. I have no idea how to do a decoction mash.

I did 3 or four extract brews and I thought to myself I'm making beer from syrup. For me that's not OK so I went all grain and I enjoy it much more.

Bought a kegs pack was at my house in no time +1 for cornykeg. Oh yea and the covert kits are great to

I was in the ATL this past weekend and everywhere I went there was a frosty mug for my beers and for.some reason there was ice.in there to

Brooklyn brewery pennant ale 55

I'm making a hefeweizen next week an I was wondering if a longer mash would help convert the 60% of wheat and second would using 6 row instead of pils malt make a big difference?

Sorry about not being specific on what kinda labels they are yea the bottles are inked directly on the glass

Thanks guys . I just got a case of empty southern tier pumpking bottles from my job.

I actually want to keep the print just not the dried beer inside

I have a bunch of these bottles but there is dried up yeast and beer at the bottom so i plan on soaking them for an hour or so. Will it take off all the ink???

@revvy I'm not convinced about your liquid cardboard theory the beer tasted fine. I would open the bottles and slowly pour them into the bucket and siphon it into the keg.

I did it on only my third Homebrew. I made a sugar syrup instead of a solution and it didn't Carb right. So I uncaped all the beer and put into the bottle bucket and siphoned it into a keg 2 weeks later wala tasty beer

I made a imperial oatmeal stout and soaked a bunch of oak chips in makers mark then put them into the secondary now I'm gonna let it sit for 3 maybe 4 months

Brewed yesterday at 108 in Brooklyn NY I brewed in the hottest and coldest days of the year