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For those using this method using “still Hot” liquid, how hot you going? Mostly concerned about syringe integrity I’m using plastic ones similar to those in other pictures in this thread. I’m thinking <100f but curious to see what y’all do?

Still had nothing last night around 8, so started focusing on the gas post. Occurred to me I was using brand new disconnect so I lubed up the post, and voila. Woke up with four gallons of star San in my bucket, thanks again everyone!

Thanks everyone for the replies! This was purely me being cheap/lazy I plan to do the method as described in OP eventually. @Dgallo thanks for the response, I went ahead and switched the bung. It’s been like that for about 1.5 hr nothing yet, we’ll see. The only other leak I can think of is at...

Hey everyone, So I made my attempt at this with the equipment I have on hand, so instead of drilling a solid top I ran a line from my airlock to the keg. I am about 24-36hrs into visible fermentation, only about 1.5gals have been pushed out of the keg so far. I’m sure this varies but how long is...

I have re used dry yeast without issue plenty of times using the below threads methods. https://www.homebrewtalk.com/threads/simple-yeast-storage-procedure-with-photos.579350/

A local spot here does a nice sour with plums. But the Berliner or dubbel both sound good. Maybe caramelize them before adding to dubbel?

At least with Brett L I have had good results, nice cherry pie character from the Wyeast version. I found over time my last batch got a little acetic which is why I’m looking at delaying the lacto. Though it might have also been due to some oxygen exposure. Btw I am stealing some of the...

Doing another Flanders red, copitch brett L with cellarscience cali(is05/wlp001 equivalent), I made a lacto starter that I was going to pitch after three days which would have been today. There was a pretty big lag time to visible fermentation, 48 plus hours. My question is regarding pitching...

I’ll try to answer you best as I can here, but my experience is not extensive. The pinned thread you’ve also commented in has a bunch of information which explains some of this, which is that L. Plantarum is very hop sensitive. But once it has done its work hops will not undo it so to speak. 1...

I know we’re starting to get off op, but I’ll just add this link for reference in re the DMS for raw ales. Short version is @Beer666 is correct, DMS isn’t produced until you go above 176-185F. Mr. Laitinen also discusses hop tea, which could be relevant to this thread...

Thanks for all the replies! I went ahead with it and ended up .02 low, which I am perfectly happy with. @TheMadKing to this point I have only been acidifying at mash, maybe I will adjust and do both. Hopefully all the other things going on in this recipe help counterbalance any astringency I...

I way overshot my pre boil volume, which I attribute in part to some changes in my practices after realizing I was leaving wort behind in my mash tun. So now I have a good amount of leftovers after sparging, which I have boiling away next to my main batch. I took 1.5 gal of the excess(definitely...

Brewed the single tree: spice bush ale from the Homebrewer’s almanac. The berries, and probably the leaves, really darkened it up.

What about glucoamylase? Rph guy’s fast and funky method should be fine for what you describe just omit lacto. Strangely enough I was planning on trying exactly this in the next few days. T-58 with Brett C on a saisony grain/hop bill, no lacto.

Update in case someone else ever wonders about this. I pulled the mushrooms out after two weeks and the jar has been sitting in my fridge since. At first the alcohol dominated everything else which I found strange being it was very cold. But since then the flavor has mellowed and now have an...

Thanks for all the feedback! I currently have the equipment already and a batch of beer which will Hopefully be ready to go in a keg this weekend. So I think I will give this a shot with an open mind, and maybe get the shanks/line to get properly setup sooner than originally thought depending on...

Think I have some of the answer, wanted to check here. Finally made the jump to kegging and started out with faucet adapters to help reduce initial costs. From reading around it sounds like since it’s hooked right on to the keg, I should run at a pretty low psi for serving which makes sense. I...

Well in some ways that is what I’m going for. It’s definitely one of my favorite culinary mushrooms, but this is a 2020 batch in my freezer so using as an excuse to experiment a bit while clearing out some space.

I have a bunch of Maitake in my freezer, been reading The Homebrewer’s Almanac and Radical brewing which have gotten me interested in using mushrooms in beer. Anyone with experience or suggestions? I started a tincture tonight via radical brewings instructions for their chanterelle ale, just...

The Homebrewers Garden has an oregano beer in it, I believe it’s either a basic ale or lager with the oregano additions on the aroma end of the boil. Maybe a simple grain and hop bill to let the oregano shine? Or could try mumm.