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Osmotic shock or osmotic stress is physiologic dysfunction caused by a sudden change in the solute concentration around a cell, which causes a rapid change in the movement of water across its cell membrane. :D (I almost did a lmgtfy link instead, haha) I hadnt thought about too much sugar...

Crap, I forgot to throw out RDWHAHB!

I (luckily?) happened to be in the same room as my conditioning closet when my only bottle bomb went off. It didnt scare me, but I couldnt figure out what it was until I heard dripping sounds. For a safe place I would recommend inside a bottling bucket (with a lid) or you could alternatively...

search for 1/2" NPT to corny and you will find a multitude of options. The exact piece/post size will vary depending on your hardware. There are a few different sizes of posts for the different kegs so make sure you pick up the right adapter or you may have to buy a new ball lock thingy...

Welcome to the club! I highly recommend the fermentation chamber, IMO thats more important than an oxygen wand

As long as there is CO2 escaping the airlock I would assume the krausen will remain. I have had fermentations complete in 3 days and I also have a batch that is still bubbling (slowly now) after 2 weeks... So while it may seem like its taking too long, I dont think there is any definite answer...

Today I learned how much is too much in terms of carboy capacity. I came home to a vigorous fermentation after a nearly 4 day lag pitching onto a yeast cake. I had to thief some out, and obviously took it to the face! It tastes amazing! Fully carbonated and still sweet it was almost like a hard...

Dang, I'm glad I don't have pin locks, lol You would have to clean thoroughly, but if the posts are rusted, some WD-40 or specifically made nut buster could help. If this is new and you are trying to clean it for the first time, maybe pump some PBW through the posts to try and loosen up the gunk?

What is the full recipe, without that most answers are just a guess. What size batch? What type of yeast? What is the fermentation temp? Answers 1) maybe, it may drop a few more points, depends on all the info you haven't told us 2) I suppose?? Did you already do it, why are you asking? You can...

Charlotte NC just recently started enforcing stricter dog policies within breweries. Now all tap rooms in Mecklenburg county restrict dogs to patios :( probably good that you are skipping us now, but last year you would have had a blast with the pups!

So, quick update on this. I made friends with the owner and got all of this for $100, I could probably have gotten it cheaper, but I am pretty thrilled! Time to get scrubbing

I ended up snipping a few turns off two of the springs, then bending/filing it flat as it was before. Initially I was concerned with the strength of the spring in a non-intertap shank as some of my handles are plastic, but after shortening the springs a touch, I can't wait to give the first one...

@mambrew I'm interested, ask if your teacher meant no extract brewing or no extract flavorings? Is the capstone project of your course to brew a batch? What are the requirements and how long do you have?

Maybe we can get enough for a second group? Even if we only got half a dozen it would still be fun!

Why the two sanitizing steps? Once its sanitized it will stay that way until it gets exposed to.... stuff. I would either clean and drip dry to sanitize on the day of, or if you want to sanitize after cleaning, you could simply leave the star-san in there until you want to use the keg, right?

I was lucky to find that my LHBS carries green post O-rings so when I was reconditioning kegs I swapped all of my air posts to green, it helps to identify which is which since some of the air posts arent as clearly marked as the others. Whats worse is having a few different types of keg and...

Are you asking about how to legally get the beer into the customers hands or how to legally keep the beer cold? IE, is one of your employees pouring from the keezer, or the patron? I cant imagine that it would be illegal to have a keezer cooling beer as if it breaks you will be the one crying...

I think that BLC requires 20 min of contact time to clean, so unless you shook for 20 min, I dont think that would clean the keg fully... Maybe enough but not fully. I have so far been cleaning my kegs with a DIY keg cleaner/sump pump doo-dad after each one gets kicked. Procedure: Relieve...

Dam, I dont know how I missed this thread but I would have loved to have played a part in this! Let me know if someone bails, I may be taking a stab at the Juniper Rye Bock, sounds similar to the Rye Gin (Juniper) Bier I made last week!

How are you cutting up your staves? I have some and tried whittling some shavings but that was pretty time consuming