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Don't know if any of you have seen this. https://www.senate.gov/pagelayout/legislative/b_three_sections_with_teasers/active_leg_page.htm Representative Peter DeMayo of Oregon has introduced legislation to tax all Beer and Wine produced for personal consumption in an effort to "curb...

Yep, I'm convinced the KEGS are the culprit....sometimes you need a good sounding board and audience to get to the Root Cause!...I have been filling keg with 3 gallons of brew, sealing then applying CO2 at roughly 15 psi until equalized - then hit the relief valve a few times. After reading...

One additional thought, and anyone with experience can way in, I generally leave about 1-1.5" of headspace left in bottle - even with purging perhaps this is the culprit..... ahhhh- racking my brain now..lol...

Have any of you tha bottle with a CP filler come across issues with O2 during your process ? If so, any tips or tricks would be great !?

Thanks for the posts thus far all. I will try to fill my kegs as Pliny has suggested, sounds like a great way to further reduce oxygen. As far as bottling goes, the bottles are purged with CO2 prior to filling with counter pressure filler and O2 caps are also used. Good question Warden, to me...

Hello all! So several of my batches have been dinged, in competitions, lately for being Oxidized. All of these batches were of moderate gravity 1.050's and were less than 2 months old. Ingredients used were ordered from NB approx week prior to brewing ( yeast and hops were fresh). I am...

Blonde Ale....

Yes you can do that, providing that the yeast from starter does not sit to long in fridge. I would create a 4 liter starter myself. Should provide plenty of yeast for both batches.

Brew up a traditional dunkel weisse and add some dehusked carafa II or III....

If its done bottle it..it was a low alc to begin with...I've had some fermentations over in a few days and some take quite a bit longer...been awhile since I've brewed with extract but I seem to recall struggling with FG much more than with all grain. As mentioned earlier caramelization as well...

How much time do you have in one day ? All grain or extract ? Perhaps we can offer some tips on increasing your brew day efficiency or offer brewing techniques that are suited to your schedule...I've had 6 hour brew days and I've had 2 hour brew days...there are many ways to skin this cat...

I use a fridge with freezer....well no longer a freezer up there though it does great as general storage space...100% agree with lazarwolf ! Fermentation control, in my opinion, is something I would not want to brew without. There's the next thread...fermentation fridge - what's in your freezer..lol

I use better bottled with racking adapters and spigots...pull from those every time..just spray it good with sanitizer. RIS for first beer! Awesome, hope it turns out great for you.

Sounds like a great way to manage your time effectively on a larger scale based on your equipment constraints and staffing levels. 5 gallon system, no need to upgrade to a larger kettle to do 15 gallons....just find a big fermenter and boom...1/2 keg ! I like it. Only concern I could see is you...

At 71 degrees I would not bother with it. It does not sound like fine temp control is easily accessible....when I bump up the temp at end of fermentation its usually around 2-4 degrees, and I typically like to ferment on the cool end. I don't raise it to much. I would let it sit on yeast for...