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The only way I can think of to o that is with some kind way to keep the beeer pressurized during the transfer. How about when you use a 15 gallon for parties you transfer the last five gallons ro whateveris left into your cornelius after theparty? You'll want to keep the rental keg cool...

A very good point when dealing with live cells of any kind.

First, don't mix parts between kegs that are working OK. Sounds like you are doing OK on that one, don't stop now. Second, if your O-rings are in good shape you should be able to pressurize a Cornelius keg to 12psi with the posts screwed onto the keg just finger tight. So put the fool...

10% bleach solution is as strong as you need to go. On a mechanically clean surface 10% bleach will instantly kill viruses, bacteria, spores, fungus, even prions. No higher concentration is constructive. As noted, bleach will pit Stainless Steel with prolonged contact.

For whole blood or packed red cells it is really best to use a 20 gauge or larger needle. Not sure how big yeast cells are compared to RBCs. The other thing is volume. If you are moving anything over 1cc I would go for 20-18-16 gauge. 10-12-14 would be fine if you have a friend in an...

The half pound of Crystal malt as shown in post one does not have a specified darkness. Considering the rest of the grain bill I would probably use either 60L or 120L for the Crystal. Although if I had a half pound of cracked 40L going stale in my freezer I might use it.

It seems like a whoellot of work for a air amount of knowledge but not very much good beer. Why not just step the specialties at 155F, use a measured amount of DME with a ten minute boil? You still get the fair amount of knowledge and not very much good beer, but save a bunch of time. I...

It's getting to be a long thread, mine is running right now, "video uploading please wait." EDIT: Got it. Stitll processing, "video quality may improve when processing is complete. uSPZ2a5h_Rg Hydrometer sampling already documented: HjCy3ub5Enk

A word about tasting is probably in order. Beer is a mouthfull thing. You can certainly work up to it through the first three, but to get the full effect you want about two ounces at a time in your mouth. An ideal swallow of beer is when you have the whole two ounces in your mouth all at...

A word about wheat beers. They are kind of an electric fence around here, a love it or hate it kind of thing. If you find your leaning are towards the light colored end of the scale, certainly try some wheat beers, weizens, hefeweizens, kristals, whatever. Stick with European and...

Some beers are filtered of yeast and stuck in the bottle already carbonated. Budweiser and Miller and Coors are typical American examples. Other beers are bottled flat with a measured amount of sugar and some live yeast. Over time the yeast eat the sugar, producing CO2 to carbonate the...

Good points shek. I specifically suggested they split one bottle of each on purpose. Since I have nothing better to do right now I'll type a primer on dealing with bottle conditioned pours. I know I have at least four scissors and three thermometers in my kitchen, I didn't even think to...

Also, after you have tried all those go back and split another Budweiser. It will taste different at number 9 on the list than it did at number one. FWIW Budweiser "extends" their barley by using a bunch of rice that ferments away to nothing. Miller uses corn instead. I will serve...

First get a couple eight ounce glass glasses, get them clean and then rinse _all_ the soap out of them. Soap is the enemy of good beer, it kills the bubbles. I store my pint glasses on the kitchen window sill so they get some disinfection via UV light from Mr. Sun. This should be a really...

I use a half scoop of oxyclean in a five gallon bucket of water and forget them for 48 hours. When the foil soaks loose from Sam Smith bottles, the rest of what is going to come off is already gone. FWIW at that point a lot of the ink is bleeding off the paper labels in the bottom of the...

I have three with me here, and another 12 of mine down in Carolina. I am going to move mine (underhopped) and the one I have left from Biermuncher to the fridge sometime this week. The one I left from Evets I am going to cellar for another year, the first one was incredible.

If you can find Alaskan Pale (Alakan Brewery, Juneau) its worth a sixer. The blue box. If it traveled well, get a case. I happen to find Guiness quite refreshing on hot days, not every one does. Take plenty of water too, my group tends to arrive in the Buffett parking lot around 8:15 AM.

I use a step mash most of the time. Some folks squirt in some product to keep the mask at a pH of 5.2. I mash in at 95-100°F the night before brew day, an acid rest. Phytase, the enzyme active during the acid rest doesn't work very hard, but it is a great excuse to crack a homebrew...

I have a breakfast stout in primary right now. I couldn't find any chocolate malt (I live in the Styx) but I did scrounge a pound of "Beligian Special Coffee Roas Malt" I think it was Briess. Ten days after pitch the coffee note is there, I used six ounces of the above grain. Since I...

The only recipe to make my drop down was an IPA that spent about 8 months on a friend's party boat while he was sailing back and forth to, and wintering in, the Bahamas. Sailed out of Wilmington, NC. Awesome with curries, my hop head friends kicked that thing in about two weeks. As far as...