Search results

Dead-simple grisette: 100% Briess Wheat DME French Strisselspalt to 18 IBU BE-134 2-weeks primary at 18°C 2-weeks bottle conditioned 1.037 OG 1.004 FG

Try any of the dollar-store knockoffs of OxyClean -- not quite as good as PBW, but they work pretty well for (sometimes a lot) less money.

You might also try adding some acid blend. That might help add some complexity to the flavor.

I have this issue with my TILT ... sometimes the krausen gloms (that's technical term 😅) onto it and throws off the FG reading after the krausen falls.

Personally, I think you'd risk more oxygen exposure and potential infection transferring than just letting it ride. If it's fermenting healthily, does it really matter whether the CO2's leaving through the airlock or through the threads?

Monday Night is the same. I love their sour / wild yeast program, but their labels are pure evil.

Didn't BYO or somebody have an article a while back comparing bottling from a keg using counter-pressure, cap-on-foam, and one or two other techniques?

I've been using GooGone, but naphtha/lighter fluid might be cheaper.

A PBW soak works for almost any paper label (i.m.e.). But some breweries have taken to using foil-backed plastic labels which pull off easily but leave an annoying adhesive residue that is immune to PBW.

I like bottles and packaging in general ... I have Pinterest boards full of modern and historical labels and bottles and closure styles. And I don't mind the process of it so much since I got a bench capper to replace the (evil) wing capper. Much less frustrating. What I don't like is fussing...

You can order 1-gallon mason jars on the internet ... and split across multiple fermenters if you want a larger batch. For example: Large Glass Jars with Lid - 2 Pack You could pretty easily drill the lid and add a grommet and airlock.

Good to know. I already did it the paper way, but I'll bookmark the site for next time 👍

Wow! I've been doing 1g per liter based on Sui Generis's blog post (1 million cells per ml and my own math using on Lallemand's quoted CFUs / g of PhillySour) — with pretty good results.

I got the same response from Red Earth Brewers as from @Macbrews above. No fee; just the form. Thanks.

It's definitely an OK thing. I'll message the local homebrew club and see if they answer.

I recently relocated to OK, and have a question about the OKLAHOMA ABLE COMMISSION REQUEST FOR PERMISSION TO MAKE CIDER/WINE/BEER. I understand I have to have the form notarized and then mail it to ABLE. 3812 N Santa Fe Ave., Suite 200 Oklahoma City, OK 73118 Is there a fee for the permit...

Zombeer™. Can only be killed by removing the head or destroying the grain.

Grape-Nuts ingredients: Prob no enzymes left, tho.

Mead and ciders/wines are the easiest options. For beer, gonna have to find enzymes somewhere. Or find a grocery store that sells unprocessed grain that you can malt yourself.

So is there collective term that would cover both acer and rumbullion?