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For my latest batch, I made a Vienna lager that I have made a few times before, so I knew what flavor to expect. However, this was the first time I have purged my keg using via the method of filling with with StarSan then pushing it all out, then racking the beer into it via a closed transfer...

Thanks for the tips, the pressure relief valve looks right up my alley in terms of simplicity and ease of use.

Yep, my spigot is at the bottom. A carbonation cap like this one? https://decorhousestore.com/products/stainless-carbonation-cap-counter-pressure-bottle-filling-with-5-16-barb-co2-coupling-to-carbonate-soda-beer-fruit-juice-water?gclid=EAIaIQobChMIvMKsr5Ti4gIVZf_jBx2Bqw4dEAkYAyABEgLhgfD_BwE

I'd like to start incorporating some cold side techniques reduce oxidation, however, my engineering skills are approximately that of a 2 year old, so crafting/improvising brewing toys is not my strong suit. I know there are topics covering this but I get bogged down in the jargon and hardware...

This is my fourth year growing, just outside Winston Salem. I’ve got cascade and chinook. My cascades are already coming back strong and very bushy, the chinook are just coming back up. Also when does everyone cut back the bull shoots?

I second this whole heartedly. I have one as well and love it, and it would certainly work well in a small space.

I bought this a few years ago, and my only regret is that I didn’t get one sooner. It takes a little trial and error at first, but after that it’s a breeze. It maintains temperature really well and is one of the best upgrades I’ve made to my brewing.

I typically ferment my ales between 62 and 66 F and they’re almost always done after four or five days. I then move to a warmer spot for a diacetyl rest so I’m usually ready to package after 7 or 8 days. I have the same experience when using 34/70 fermented at 64 F too. I agree with schematix...

I have never heard of adding soured beer to the boil, but I’d definitely be willing to try. Gives me an excuse to buy some Guinness too.

This beer turnout great. Aroma is dominated by roast. An assertive bitterness all the way through with a great mouthfeel. Bittersweet chocolate that complements the malt flavor. Will definitely make this one again down the line.

So I ended up throwing them all in the fridge for a few days. I then proceeded to very gently and slowly open the caps, which proceeded to steadily ooze foam out. I let them sit until they stopped oozing and re capped.

Thanks for the tips guys. I’m pretty sure fermentation was done, my FG was 1.011, which was lower than I expected. I’ll try to de gas and recap I reckon. I didn’t know about entering the highest temp after fermentation, I’ll definitely keep that in mind for future batches.

I bottled a barleywine back on December 28. My goal was 2 volumes of CO2. I added 2 ounces of table sugar to a 5 gallon batch of 48 degree beer that I see in the garage to cold crash as best I could. I used the calculator on brewers friend to get that amount. Since then I’ve opened 3 to see...

The acid malt was for pH. I had to add a few different salts to my water to get my desired profile and the acid malt got it back to the pH I wanted

The inspiration for this was Guinness Extra Stout. After doing a search online I couldn't find any reputable source for a clone recipe, so I decided to make one of my own. This is probably not anywhere near the Guinness recipe, but it's about the same ABV and hopefully about the same bitterness...

Mecca only makes one style of Munich, it’s 11 SRM. Not sure if that’s closer to type 1 or 2 though.

Here’s another pic of an all Mecca malt pale ale I made. It’s 70% 2 row and 30% Munich. Darker than I expected but taste great. I did a lot of late boil hopping, hop stand and dry hopped. Even so the hop flavor is there but not over the top, very pleased with how it turned out.

I would probably opt for cocoa nibs in secondary instead of powder. IMO you get more chocolate flavor than powder.

How has the flavor progressed on the beer? I'm planning on brewing a stout soon and using it as well, this will be my first time using it though. I know one of the craft breweries near me uses this strain for most of their beers including a stout and porter that are pretty good. You might want...

Here’s a pic of the lager I made with all Mecca Grade Munich. Magnum for bitter and Perle for the rest, very tasty.