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Thanks I’ll do that. Last question.

Thanks great advice. Where I live it’s quite hot, and I have to ferment in a small converted chest freezer. I can only fit 2 carboys in there. So once I put 10 gal into the barrel, I will quickly brew another 10 gal. But original 10 gal will be sitting in the 15 gal barrel for around 2 weeks...

Or if u have a link to a good article, post it here. Planning on my first oak barrel aging. Got a 15 gal used charred whiskey barrel from a friend. After much reading on the topic, here’s my plan. Brew a 11% imperial stout. (I can only do 10 gal at a time, so this will be done twice) Fill oak...

Hey Bruce great advice! Through process of elimination I narrowed it down to the bev line. I finally ended up switching out the beverage connector with a backup I had and it’s now pouring like a champ again!! It was this little booger right here. Weird how even an overnight soak in oxyclean...

Maybe you guys can help me out. I’m thoroughly confused. I have a 4 tap keezer. It has a double pressure gauge and a 4 way manifold. Perlick faucets, everything is in top shape. It’s dialed in and pours perfectly. One of my kegs started pouring extremely slow. Lots of foam, then dribbling out...

I’m one of the few who didn’t mind bottling, and I make 10 gal batches. It was sorta satisfying bottling 100 bottles. But I digress. I built my own keezer and started kegging 2 years ago. Wow so much easier. I’ve never looked back and neither will you.

Im pretty sure you can kidnap Princess Leia and wipe out her home planet with that thing.

Sounds good I’ll give that a try on the next batch. Thanks

Next time I keg I will stir it up good, then let it sit for a few days at room temp. We’ll see if there’s less separation.

There’s a ton of good info online about making Kombucha. It’s actually pretty easy. You can use plain Lipton black tea and cheap ass white sugar if you’re on a budget. But yeah try to get some Kombucha starter tea that’s unflavored. Or get a scoby.

Anyone experiencing juice separating from Kombucha in the keg? I add around 10% raw fruit juice to my keg before racking 4.5 gal of Kombucha on top. The problem is, the juice will settle on the bottom so my first few pulls get all juice. Then I’m left with nothing but Kombucha. Any advice?

I make 5 gal batches of Kombucha out of a 8 gal brew kettle using a continuous brew system. I keg it up after 30 days in ball lock corny kegs and put it on tap in the keezer. I usually add some fresh squeezed juice (tangerine and pineapple) to the keg, then rack the Kombucha on top before I...

Give it a taste. Starting to get vinegary at all? As I’m sure you already know, you want starter Kombucha tea that is not flavored at all. Plus the tea you brew should probably be basic black or green tea. Otherwise you’ll get some funky flavors.

Yes this is true. Every couple of batches I peel off the top layer of scoby which usually becomes dark and discolored. If you are using black tea, it will discolor very fast. If you are using green tea it will stay whitish and discolor more slowly. Anyway I keep my scoby around a 1/2” to 1”...

Was recently gifted a new 10 gal oak barrel from a friend who quit the hobby. What beer should I age in it first? Before you say “Stout,” keep in mind this is not a used bourbon barrel. It is a brand new barrel. And yes eventually I will put stout and porter in it, and after that it will be...

It helps if you create a profile in beersmith under “my equipment”. You plug in all your size pots and the program will account for headspace, boiloff rate, and false bottom volume.

I mash for 60 min on pretty much everything. Even lagers. Never had a problem and efficiency is always good.

I may get **** for this, but I've never had an IPA that I liked. I just don't understand how a mouthful of bitter overbalanced hop-mess contributes to a good tasting beer. I know I'm the minority but I say down with IPAs.

Transferring to secondary only increases your chance of infection. Read brulosophers great trub exbeeriment. I've been brewing for 4 years. Never once transferred to secondary. My beers always come out fine. I also cold crash my beers and fine with gelatin. They are crystal clear and great tasting.

I grab bottles out of recycling bins. So they're filthy. Sometimes I rinse them, most of the time I don't. I dump them in a big plastic bin. 2 scoops of oxyclean and hose water to the top. Let soak for 24 hours. After that I rinse and sanitize with a couple squirts of star san which I have in a...