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I would check your gravity. There is a very slight chance that one of the seals on your keg had a slow leak and was not holding pressure. If that is the case, and Gravity reads what you were getting before priming you are safe to proceed with bottling with force carb.

boot cut

Hmm, good example. I would have thought industrial or medical grade would have been fine. I know Fermentation CO2 is not 100% like people assume. In fact, it is around 95% but that other 5% is mostly atmospheric H2O and Ethanol. There is a very small amount of VOCs as well, but I can't seem...

Such as?

I just came back from a 7-year hiatus in brewing. I had been brewing professionally two years before that and became disenchanted with the industry. The only benefit to having taken that many years off is coming back to the hobby with a fresh outlook. That said, I feel like I have forgotten...

Pretty sure the Anaerobic entry is gases from fermentation. If that is the case, you are not really avoiding that much more oxygen by purging with it, but it is free and I will be doing it now that I have the capability.

Looks tasty, good rise and crumb, and very nice mahogany color to the crust. I have a 75% Whole Wheat recipe that I do on occasion, gets real sour. What hydration do you use, and what kind of process for baking? I'm using a lodge combo cooker for my Boules, but I would like to do Batards.

I need to pick one of these up. My current 1/2" ID SS chiller takes forever to chill down to mid 80's right now for a 5 gallon batch. That will change in the winter, but I would like to be at pitching temp in a reasonable amount of time.

I tend more toward "Elements of Pizza" by Ken Forkish, but you can't go wrong with Reinhart. I launch from a thin aluminum peel and found that stretching my dough on a mix of flour and semolina and then transferring to the peel with a little semolina on the front part of the peel makes for a...

Put my first batch into one of these on Friday. I felt less anxiety while transferring cool wort into the vessel. I assume that's because the mouth is smaller than my Fermonster and they are opaque so no sunlight is shining through the sides while I'm brewing outside. The extra weight of the...

2225 + 5g Belgian Blond = 2230

Thank you for posting about this. Didn't know about Hop Alliance, and now I have a local (in state) go to for bulk hops. Just ordered 3 lbs. Magnum (bittering) and 3 lbs. Mackinac to try out.

If you are looking for more of a true Hefeweizen character, the Danstar Munich Classic would be the better choice. The regular Munich will be a lot cleaner, but otherwise still a great ale.

I had to toss a Rauchbier. I'm sure it is the same mistake many make with their first (and in my case only) Rauchbier.

What yeast are you going to use?

I haven't done a lot of fruit beers, but I have done a couple. 1. I would rather spend the time and energy than add sulfites to my beer (seemingly not a popular opinion). 2. Sulfites are very effective at reducing bacterial load, though they can also harm yeast so don't use too much. 3...

Brewing a Belgian Blond this weekend 60% Belgian Pils 30% Munich I 10% Raw Cane Sugar 18 IBUs Magnum @ FWH 1 oz. Amarillo @ 0 WLP 500 OG: 1.058 FG: 1.005 I was planning on brewing another Belgian Single to compare WLP500 to WLP530. However, since the temps here are starting to drop, and I...

Are you sure those beers were completely done fermenting by checking gravity 3 days apart and getting the same reading? Did you account for fermentation temp and how much CO2 would still be in solution (Brewfather would have had you enter temp)? Is your scale relatively accurate? Since you have...

Could always buy your milled grains from Bobby. https://www.brewhardware.com/category_s/1963.htm

This thread.