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This is sort of a general question but I put it here in the wild/lambic forum because I'm more focused on beers that are sitting in fermenters for months rather than just a few weeks. The whole topic of minimizing oxygen exposure has developed into a ridiculous phobia for me. I understand that...

I did a saison style beer using White Labs' American Farmhouse Ale yeast, which is a mixed blend, and transferred it corny halfway into its four month fermentation/aging. I'd "burp" it once every week or two, just in case, but other than that, everything seemed to work out really nicely. I've...

I grew up in New Bern but it's been a long time since living there. I feel like at some point, the restaurant Beer Army was originally a bottle shop on the James City side of the river. Those guys might have some insight into what the homebrew scene is like down there.

I'm surprised that they don't store the data locally on the iOS/Android device and upload in batches when the connection is available. It seems so much more resilient and it's not like a gravity/temperature reading every couple seconds is going to fill up available storage.

Does everyone with a Tilt here use it via Raspberry Pi? I used mine for about 3 brews with the iOS app and lost interest because the app interface was super frustrating. It kept losing connection to Google Docs and created new documents in the middle of a brew so I'd have one beer's data across...

I know it's been a while but I was just having some yogurt while watching some youtube videos on kettle souring and thought of exactly the same thing! I've got an instant pot and I think I might just have to try this out. Has anyone else given it a shot?

After one or two experiences with a garden hose going AWOL in the middle of my kitchen, I did something similar and it actually worked pretty well. I'd start with one brew-bucket with an 8lb bag of ice and tap water on the kitchen counter going down to my plate chiller on a chair which would...

Great notes, thanks for the response! After considering the pounds of fruit I would need, I think a better bottle is definitely the better option. I'll just have to make some room in a closet to keep it while it does its thing. I visited Wicked Weed's funkatorium a few months ago and I think...

I was thinking about brewing a sour imperial stout and aging it on some fruit... pretty much inspired by Wicked Weed's Black Angel but without the barrels or years of experience. My thought was to brew a high gravity stout and then after a week or so, transfer it into a corny keg on top of a...

I've only used candi syrup a couple of times but I've always put it in during the boil. My thinking was that it would just break the sugar up throughout the wort. It seemed to work as far as hitting the predicted FG. It's probably like everything else in beer brewing, no single right answer.

That's almost embarrassing. White Labs describes the yeast as containing 'moderate levels of sourness' so I just assumed that was referring to the brett's contribution. So maybe I'll just give it another couple months before even thinking about the oak chips.

I've been fermenting a Saison with White Lab's American Farmhouse yeast, which, from what I understand, is a saison/brett blend. It's my first time brewing with it. I've also got this bag of oak chips lying around so I was thinking of throwing that in there to see what happens but I keep going...

If you don't mind breaking the set up, I'd be happy to buy the plastic disconnects from you. Thanks

Hefeweizen is kegged and almost sufficiently carbonated. The final gravity looked high at first and then I remembered that refractometers aren't much use with final gravities. After putting it through northernbrewer's Refractometer Calculator, it was nailed at 1.015. I kept it at 68 degrees...

6 hours later at 68 degrees, I'm not seeing bubbles but the OG has dropped a little and I tasted the sample and it's got a nice little effervescence, so I'm optimistic that it was just a temperature issue. Lesson learned: even if you want to ferment at a lower temp, start within the recommend...

Accidentally replied to the wrong thread. *ignore this message*

As far as I know, it should all be reuseable after a serious soak and rinse in PBW. If I wanted to play it extra safe, I'd probably replace the spigot since they can be really hard to completely clean and I'd rather spend the $3.50 than risk my next batch.

I'm on it. Thanks for feedback. I'll let ya'll know how it goes.

Yeah, it's strange because the brew day really went smoothly and I nailed the OG, the cooling and transfer. Usually some kind of small emergency pops up during the last 30 minutes of the day. I pitched two Pure Pitch packages, both within the "best by" date. One was close, the other months away.

A stainless conical. It's one of the larger Blichmanns where the top curves upward rather than a flat circle of metal so before checking the gravity, I was thinking that they might just require more pressure before bubbling starts. Not so sure that it's the case now.