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I would try later on in the fall once the temps drop a bit. From what I've heard the warmer months have more acetobacter present, probably why it smells vinegary. I think the cooler months; late Oct, Nov till spring are better. Sounds like you made some interesting salad dressing though.

Usually those kegs are filled by the bung in the side and a new one is used each time. I probably wouldn't use it as a keg just since you'd have to buy new bungs for it. Also, they are a pain to get out, I think I remember seeing people drill them out most of the time.

Fantome uses the wine corks then puts a cap over the top of them, you could do that.

I know, I'm making the beer for my girlfriend that really likes the sweet Lindamans Framboise, so it seems to take a ton of lactose to get it there. I'll probably do it half pound by half pound and test the sweetness to make sure it doesn't go overboard. Thanks for the response!

I'm using 3 lbs of lactose to sweeten up a framboise style sweet fruit beer and adding it at bottling. Do I need to boil the lactose sugar in water before adding it or can I add it strait to the bottling bucket? Anyone know how much water I will have to boil it in if so? First is the issue of...

One thing I've been doing is once I take the bottom plate off I put the next cork above the previous one to push the corked bottle out of the press. Before I had to wiggle the bottle back and forth to get the remaining cork out of the funnel, this way it just pops right out and the next cork is...

Yep, I put them in a strainer and sat that in the boil till they dissolved. No flavor was found but it probably boosted the alcohol a bit.

I brewed a halloween brown ale years back with Candy Corn and Count Chocula. The candy corn just ferments away, but all the orange dye did give the foam a slight orange hue to it. I used the mixed bag with the corns and pumpkins.

Sundowner Yah, your picture looks like my other Roselare blend. I'll try to take a better picture today, but the attic is pretty dark. Can you see what I mean about flat black masses in there though?

Ok, not sure if the embedded picture will work but the link should, here is the pellicle. 006 on Flickr - Photo Sharing!

I'll send some in a bit.

Ok, so my Roselare flanders was going great, it is about 4-5 months into its aging and was forming a crusty white pellicle on top. We had a heat wave here and my attic got up in the 100s for a couple days and now the pellicle has these big black spots that kinda look like tar taking over the top...

You are probably fine, but I'm starting to separate some stuff between clean and funky just in case. Mostly just stoppers and other cheap stuff. Glass carboys should be fine, none of your main equipment probably comes in contact with it, so really maybe only a separate bottling bucket/wand...

What did you hear bad about soaking? I hope I'm not ruining the bottles I've been doing.

Yah, that might work, I'd be cautious of the combo of the kettle weight and the heat on that though, might just bend apart if you have a jet burner. Home Depot sells a cast iron square grate that I picked up for about $10 for a 2 pack that holds my keggle well. They are sort of like these...

I use a grill grate on my burner also since my keggle doesn't fit. It works fine, although I'm sure I'm losing a bit of heating efficiency. Picked it up cheap at Home Depot, it actually came in a 2 pack so I have an extra. Make sure to get a cast iron one so it doesn't melt under the heat. Oh...

Yah, I use the morebeer "Belgian" corks also and they work great. Champagne and wine corks probably won't work, well wine corks might, but you would have to cap over them like Fantome does. Otherwise just leave part of the cork outside the bottle and drop the cage over it. I drop the corks in...

As long as you didn't pay all that much for it I think all is well. I bought a keggle a while back and it really wasn't planned out well, but I've made good use of it with a few changes.

A PDF should work fine as long as it is vectored artwork.

my bad, I thought previously he was talking about brewing multiple times a day, hence the 10-15 hrs.