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What size cans are you using? And is there a need for some yeast enzyme to help this along?

"guy from Deep Purple" WTF!? (lol) Jon Lord! Hands down the best live keyboard solos I've ever seen. RIP Number 2 was Rick Wakeman and #3 Tony Banks. #4 Keith Emerson, #5 Dennis DeYoung (and he could sing!)

Sounds like a good plan to me, as long as the second bucket is big enough to hold it all. Sanitizing and checking for leaks are the two main concerns with spigots. And make sure the outside of the spigot is sanitized before transferring to another bucket.

That's definitely gonna be a strong Saison! I like the additions to make up for using two row.

I use natural unpasteurized honey in several of my favorite beers and usually add it at flameout. It's enough to pasteurize it but not boil away all the favors. I'll also add it to secondary by bringing it just to a boil with equal parts water then let it cool before adding it. And I disagree...

Coming on late but here goes: Honey brown 5 gal. Saison 5 gal. Lambic 5 gal. Berliner weisse 5 gal. Belgian strong 5 gal. Irish red 5 gal. Dirty blonde 5 gal. Sweet stout 2 gal. Orange cream ale 10 gals. Total so far in 2013 - 47 gals. 23554 + 47= 23601 Cool, cool, cool.

Looks like a pretty solid recipe. I'd love to hear how this comes out. 1 vanilla bean might be good for primary or secondary fermentation but probably not enough. You could always add some extract at bottling. And I would use the zest of 2 oranges at around 5 minutes left in the boil and then...

It should be added to the boil with about 15 minutes left. Usually 1/2 to 1 teaspoon for a 5 gallon batch. Probably 1/8 tsp. would suffice. Only use it in beers that you really need cleared up. I wouldn't use it on a stout or wit beer that's supposed to be cloudy.

" I added lactic acid to my mash for a brown ale. There was no sour flavor at all with the finished beer.. ill try this technique next time" The lactic acid should have been added after fermentation and before bottling or kegging. Adding it to the mash will not give you much sourness.

The lactic acid should have been added after fermentation and before bottling or kegging. adding it in the mash will not give you much sourness.

After thirty years of drinking craft beers and my friend's home brews, I finally have the time and money to invest in it as a hobby. I've always enjoyed cooking because I love the science and creativity of it and the fact that you're creating something you can enjoy and share with others when...

I agree, this is not supposed to be a thread about organized religion, but about how to talk to folks in church about our passion for home brewing. Rather than respond in a confrontational way, just use the report button and ask the mods to remove an offensive post.

I've been drinking craft beers for 30 years, even though I've only been brewing my own for the last year, and I see the "uber hop" thing as a thing that has probably peaked but is a normal evolution in brewing. Over the years I've seen the "how dark can you make your stout", "how much spice can...

I respectfully beg to differ. First, this thread was started by a fellow brewer who was hearing the call to ministry and was simply asking how one can explain our passion, not to those who agree with them, but from a Christian perspective and to all the "grandmas" we come across. Second, the...

Three Methodist pastors are sight-seeing in a strange town. After a while they start to get hungry and thirsty but the only place open is a bar. After some debate they decide to enter it and sit down. The bartender comes over and asks, "What'll it be?" The three pastors just look at each other...

Great topic. I've been brewing for almost a year now and have been recently thinking along the same lines. Only I'm thinking more like 4 or 5 regulars, and then experimenting in between. I'm leaning towards a house sweet stout, an orange cream ale and a honey Saison for the summer, an APA for...

Thanks for sharing that! I've already been toasting my own malts per some of Papazian's recipes, but this will be fun. Something to keep me out of trouble in between brew days!

When I empty a bottle I immediately rinse it before its put away. Bottles that have been given to me get a solid 1 hour soak in cleaner (I use one step) to clean and get the labels off. Since I'm removing labels anyways I get a good visual inspection of the bottles and use a bottle brush if...

Do you just use sanitizer (starsan) or do you use a cleaner like PBW or oxyclean first? There is a difference. And do you let the beer settle for a while between adding the sugar mixture and bottling? Thinking maybe the priming sugar isn't mixed well enough and some of the yeast is getting...

Let it ride and taste it in a week. I'll bet if it got in there you'd never even notice it. I wouldn't risk wasting a whole batch on a hunch!