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So I built a kegerator out of a mini fridge. It sits under my bar and feeds into my 2 tap tower. The beer lines go up through the top of the fridge and into the tower. This mini fridge doesn't have a freezer plate, the whole top 1/4 or so of the fridge is where the cooling lines lay and...

best cookie ever!! If you wanna make something that I don't think a lot of people have had, try making a trail mix cookie. It's got all kinds of trail mix stuff in it and the one I had included cranberries. It was great!!

kegging sours is fine. Most people have a dedicated tap and keg for it but I've read that you should be good if you just clean out the lines after the keg is kicked. At the least i'd give the keg a hot water/pbw soak when it's empty and change out the o-rings. Then run some hot water/pbw...

i may be wrong since I do BiaB but you can do the temp raises one of two ways - decoction or adding hot water to raise to temp. there are calculators for both and I'd think that adding hot water to raise temps would be easier. Just start with a thick mash since you'll be adding water to it 3...

generally one yeast tends to take over and dominate the flavor profile. I'd guess it'd be the american II in this case since it's healthier yeast.

natty, that's a brett pellicle. go ahead and send it to me for disposal!!

go for it. I just did this with a gose that I pitched onto a BW cake make with lacto and 3191. Hope it works!!

fermcap is a godsend. Works great for the boil as well as for fermentation. I gill my 3 gallon better bottles almost to the bottom of the neck and have very few issues.

I had a similar issue a few weeks ago. I had a citra IPA that was overcarbed and was WAY too mango-ey for my tastes. I brewed up a simcoe IPA and mixed the two in a keg. I just chilled the citra IPA in my freezer for 4 hours or so and cracked them open into a bottling bucket. Then I mixed...

not if you boiled it and got it mixed well. also, don't pitch the whole growler. cool it and let the yeast settle out and pour off the beer, pitching only the yeast.

my work offers exactly what you want, we get 1 day at home per week. I get more if I need them (people coming to the house, emergencies, packages, etc.) and it works pretty well. I do get more done from home and wish I could work from home more often.

this!! learn what the temp setting really equates to as far as beer temp. Mine is also about 2-3* off (I set it to 68 if I want the beer at 65*)

I had no issues at the Newport location. Got an awesome tour, had some great beers and checked out their distillery!!

I think most people do it with hot/boiling water, same as you would do with oak cubes. I've got a bourbon barrel coming soon as well and plan to do one brew in it to get the bourbon flavor out, then hit it with a hot water soak a couple times until the water comes out almost clear, then it'll...

I finished this on Sunday. Hit my temps and volumes without issue. Pitched my slurry from the BW and it should be fermenting when I get home tonight. Looking forward to this one!!

It's sitting at 120* now. I tried a sample this morning and while it's tart, it's not as much as I want it to be. I'm not brewing until tomorrow so I'm going to let it keep going until then.

I've opened the heater in that room to bump it up a little more. I also pitched some pilsner malt, just in case. I can't say what the smell reminds me of but we'll see what happens over the next couple days.

well, I'm not seeing any airlock activity and the smell coming from it isn't gross or sour or anything. I'm wondering if Acid malt was the wrong malt to pitch? I might try some pils today since I'm not seeing anything at all and it's at 110*.

Never ever put butter, lard or oil on a burn.

I'll throw an airlock on it when I get home from work. I hope it makes it that long!! I'll also check the sourness as I go. Once I see it doing stuff, I'll check it a couple days later. 110* isn't that far off from 120* and I've read a few people who did it closer to 95* and it took 4-5 days...