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CornyKegs 728
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  1. D

    combination of 1056 and champagne

    I brewed a imperial brown ale at 1.100 and its been fermenting on 1056. When I made this beer I only wanted to extract the beta-sugars out of it I also made a crazy yeast starter to hopefully dry it out. But last time I took a reading on the it was only at 1.050(4 days into fermentation) . So...
  2. D

    ageing? and combining 1056 and champagne

    I brewed a imperial brown ale at 1.100 and its been fermenting on 1056. When I made this beer I only wanted to extract the beta-sugars out of it I also made a crazy yeast starter to hopefully dry it out. But last time I took a reading on the it was only at 1.050(4 days into fermentation) . So...
  3. D

    has anyone ussed brett to ferment wine?

    Fruit wines?
  4. D

    has anyone bottled in a one gallon jug?

    How much priming sugar would you use
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