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Has anyone had an issue where oxygen is being taken into a barrel via the airlock, rather than spitting CO2 out? Backstory: I had a 5 gallon barrel filled with a 65% Belgian Two Row 35% Torrified wheat mash/wort that, last fall (35° night), I put in the window overnight and got some really great...

Recently, I bottled my first 100% brett beer. A golden ale aged 9 months on brett...sour as a lemon - almost too sour, if such a thing be. Anyway, I didn't use any bottling yeast before I bottled, and it's super flat after being in the bottles for about 3 months. I have another sour beer in a...

Hello, I have an amber ale in the primary for over 5 weeks now. The OG was 1.047, my refractometer is telling me that my SG is at 1.038 now... giving me a 2.8% ABV. Seems quite a bit low at 3 weeks out. I pitched just one package of wyeast American Ale along with one package of Brett Brux...

Just wanted to reach out to the forum and see if you have any advice for bottling a barrel-aged stout with an 11% ABV? This is my first experiment in Barrel-Aging, so I'm looking for any direction. Thanks!