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Yes USPS is much cheaper. But their 2 day delivery seems to average 3 days.

Wow it is still in stock almost 4 days later! Either we're all broke from Christmas or the stigma of bug county has worn off…

No. that is a vacuum breaker. You want the opposite - a pressure relief.

Yup - Read The Tonsmiere - LOL Pick a commercial brewery sour you like from the book and read up on how they get the flavor profile.

You were spot on. Damn my poor typing skills or is it this tasty bourbon…

Also in my opinion a secondary is only useful for lagering or if you are going to gelatin fine an ale. I normally just cold crash the primary and then filter with a 5 µm element while transferring into a corny keg for carbonating

I guess it depends on the type of beer you are brewing but I can tell you that a 4700 mL liquid volume yeast trap is twice as big as you need for a 60 gallon batch of beer.... I can see my Trube level as I have clear PVC in that section. Pictures are in the thread called HDPE conical.

Your issue is the reason to install a yeast trap - then you don't get a stuck conical outlet. But you have to make sure your trap is sized big enough to contain maximum trub and yeast for your conical size. worst case it is a bit big and you lose a small amount of beer when switching from your...

Your process is quite close to mine! Cool Beans - we must be onto something.

love2brew.com has ECY20 BugCounty 2014 in stock this morning. Haul ass and you might get some!!! I'm thinking it's about time for a brew close to Tart of Darkness but not exactly ToD. I add my oak cubes for many many months - this simulates aging in a barrel. Of course those barrels are...

I find when I skip the D rest I need 4-6 weeks at 36F for the beer to clean itself up. Now if I pitch at 75F (fresh off my chiller after the boil) in a chest freezer set to 52F, ferment for 7 days at 52F, then raise to 68F with a small 200 watt heater in the chest freezer for 3 more days...

LOL - his post time shows 11:17 and it is 10:30 EST. I can see the future!!!! My BugCounty Vertical has potential!!!

The cherry juice is doing some weird chit today! Almost like it is flocculating or something. Interesting....

The tube extends deep into the conical WELL below any pellicle - so the process of draining and refilling never disturbs the pellicle beyond pulling it away from the sides of the conical due to the volume change. No issues noted with my method yet. It does introduce fresh air into the top of...

Has anyone tried force carbonating to 1.5 vols with CO2 and then pushing with nitrogen at 35 psi via a Beergun into ice cold frozen Belgian 750ml bottles and then corking them? I'm aiming at some ideas to bottle this stuff as close to nitrogen tapped as possible. Thoughts on my insanity???

As promised below are six pictures of the Year 1 Solera pull. I removed 15 gallons and pumped back in 14.25 (damnit!!! a tad short but oh well - back up to 59.25 gallons out of 60). First pic is the pull (barely room in my packed garage). Second pic is the sample. It was GOOD! Of course a...

OK - so yours waited forever to drop the currants, too! Good deal - now I know that I'm not alone. I brewed three 5 gallon batches on 4/23 and the currants are still floating along. The sample I stole was amazing though! Even the one soured with Roeselare. Of course the ECY01 beat it, though...

here's one commercial brewery's idea of what to do when you sour becomes too acetic.... LOL

I sure second that motion! I've tried my sours here and there as they have aged and my oldest one (one year) is just now in the ballpark of tasting beyond OK. Another year and it should be excellent!

Just received my crown adapter for the Champagne Floor Corker including both 26.5 mm and 29 mm bells. I can now cork or cap pretty much ANY bottle! Sweet! (at least to me it is). SO if you have a large stockpile of 29mm craft beer bottles in the Charlotte, NC area please feel free to...