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Haha, same here. I was out of the loop just brewing my favorite types of beers for few years. Something made me want to try a sour, which i had avoided previously since i heard years ago you needed separate equipment. Then i found this thread. My first sour has been a big hit.

Yeah, we keep cranberry, lime, pineapple mango juice on hand, which are all good. Also have LorAnn oils from amazon for flavoring. We drink it with and without vodka, so i just have the carbonated water on tap. I have tried some artificial water flavorings (e.g. mio), but i don’t know like those...

Sweet!! Thanks again

I have a French door type fridge/freezer as my kegerator, so i have two different temps. Typically i keep carbonated water, soda, mixed drinks on the freezer side where it’s cooler (~33 deg F) and beer on the fridge side Where it’s not as cool (38-40 deg F). I see by default the temp is taken...

nice got it working. Thanks!

Haha. Yeah, I’m going to go with lactose, nibs, and vanilla. It’s like a white “stout” as posted above.

Is there any way to report the temperature that one the plaato keg reports? https://plaato.zendesk.com/hc/en-us/articles/360003235097-GET-value e.g. v69

Cool, that’s the way i was leaning. I may buy some wheat beer do some taste tests between nibs/vanilla and white chocolate flavoring. Figure out which i like best and how much to add. edit: Not as important with wheat beers, but I don’t really like opening my fermenter up after high krausen. I...

Haha, maybe i would if it tasted as good for same price and could put in my kegerator! For me, a better analogy is using a 3 tier brew system (aka rube Goldberg machine) when is way easier to just BIAB. Only you will get a superior product by mixing vodka, juice, and juice.

What are your thoughts on brewing a white chocolate wheat beer? We recently had grand armory’s white chocolate blonde, which was good. I have ingredients for a wheat beer. I see some breweries do make some good white chocolate wheat beers (e.g. Sonoran White Chocolate Ale | Sonoran Brewing...

You get best results from just carbonating water and adding vodka and flavoring to it. We keep a keg of eater on tap. Add 2 oz vodka and a splash of juice (lime, pineapple/mango, etc) then fill with carbonated water. Tastes great and low calories. There’s no reason to ferment this...

Frozen. Freezing them breaks open cell walls, exposing more sugars for yeast to digest.

What are your thoughts on brewing a white chocolate wheat beer? We recently had grand armory’s white chocolate blonde, which was good. I have ingredients for a wheat beer. I see some breweries do make some good white chocolate wheat beers (e.g. Sonoran White Chocolate Ale | Sonoran Brewing...

I've been putting my chiller I for just a min or two for years. No issues.

yup no reason to build an expensive vent hood. Just use a steam slayer. I drain my condenser into a bucket. Water drains out of bucket through a spigot and tubing that goes to a drain via gravity. The problem with drain directly to tubing like you say is it has to be free flowing which is...

Markings on mine are short 0.25 gal at 5 gal. Verified today after kegging last batch.

yes, prior to seeing your post i would fill the keg with sanitizer first. It’s a great post!

I was mostly just replying to prior posts! I think you can do Lodo brewing basically just as well with BIAB.

This is why i switched to doing a closed gravity transfer to a pre-purged keg when i have about 4 gravity points left and spunding at around 30 psi. I pre-purge the keg with co2 from fermentation with the blow off connected to the keg. It isn’t any more effort to do this and is really only a...

I’ve evening brewing BIAB for 5+ years. Never experienced any kind of scorching of the grain. That’s definitely a myth. i don’t understand the ‘not being able to do Lodo part. Lodo is a lot More than just underwriting the mash. As they say on the Lodo forums, you can get around this by slowly...