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Are there any American stouts capped or canned with the nitrogen widgets that are used in Guinness Draught cans/bottles? Is it something exclusively for Guinness?

I want to brew a ginger lime wheat ale (or belgian witbier) all-grain. I was inspired by Boulevard Radler beer. Aiming for 5% ABV with citrusy hop aroma (maybe Sorachi & Motueka hops). When is ideal to incorporate ginger and lime? During mash, boil, or fermentation? Thanks

great suggestion. interesting video bottling coffee professionally. https://www.youtube.com/watch?v=AgQyIAPy9i8

**NOT FOR BEER** So I want to bottle cold press coffee, and minimize oxidation for longer shelf life (perhaps aim towards having a 2-3 week shelf life), without carbonating it. How can I cap with nitrogen without a beergun (I do not keg at this point)? Suggestions are welcomed :)...

**NOT FOR BEER** So I want to bottle cold press coffee, and minimize oxidation for longer shelf life (perhaps aim towards having a 2-3 week shelf life), without carbonating it. How can I cap with nitrogen without a beergun (I do not keg at this point)? Suggestions are welcomed :)...

Definitely do not want the coffee to be like fizzy soda. Is there a way to cap with nitrogen without using a beergun and keg? I do not keg, so I do not have a keg or CO2 tank.

So I love cold press coffee instead of iced coffee. I noticed some coffee shops bottle their own cold press coffee. Dark Matter in Chicago bottles a great cold press coffee http://www.darkmattercoffee.com/products/chocolate-city-bomber I asked them if they carbonate when bottling. They...

Results: The steeped version had less coffee aroma/taste, but very sharp subtle coffee taste The whole beans version had more coffee aroma and taste, but not as pronounced as I was aiming for. Perhaps I will leave the beans two days longer so it can acquire more coffee essence.

results: appearance: pitch black color. Light does not filter through. great creamy tan head. Smell: roasted malts, chocolate, and vanilla aromas Taste: light sweetness from the vanilla & and subtle bitterness from the hops upfront, roast notes from the malt, medium chocolate notes from the...

How do I cold brew? Should I use 20-24 ounces of cold water, or add hot water and drip, then let liquid rest for 24 hours at room temp?

that's the schedule I typically use, and let the brew develop & carbonate in the bottle for at least 3 weeks.

7/7 schedule?

Recipe Type: All Grain Yeast: Burton Ale (White Labs #WLP023) Yeast Starter: no Batch Size (Gallons): 5 Original Gravity: 1.062 Final Gravity: 1.022 ABV: 5.24% IBU: 61 Boiling Time (Minutes): 60 Color: 82 SRM Primary Fermentation (# of Days & Temp): 7 Secondary Fermentation (# of Days & Temp): 7...

Definitely ideal

Attempting this recipe I whipped up Ingredients 13 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 76.5 % 1 lbs Oats, Flaked (1.0 SRM) Grain 2 5.9 % 1 lbs Special Roast (50.0 SRM) Grain 3 5.9 % 1 lbs Wheat, Roasted (425.0 SRM) Grain 4 5.9 % 8.0 oz Caramel/Crystal Malt - 60L (60.0...

Chicago is notably known for barrel-aged beers. One of the most prestige beer festivals is Festival of Wood and Barrel-Aged Beers (#FoBab)

I bought yeast nutrient to help achieve better fermentation to my AG brew, since currently I am not making yeast starters. The label does not specify when to add the yeast nutrient. Should I add it to the boil, at flameout, or after chilling the wort?

thanks for all the tips

So when cold crashing (I plan on leaving fermenter outside my home since temperatures are between 34F-40F this time around in Chicago, of course will make sure it doesnt rain on those days), is it recommendable to bring up it up to temperature prior to bottling or bottle straight away after the...

What is a corney? I read this article on cold-brewing and utilizing it for coffee stouts http://www.homebrewersassociation.org/how-to-brew/cold-brew-coffee-adding-coffee-beer/