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Hey guys, I've got the equipment/sugar to bottle, but I've never done it. I understand you add the sugar prior to bottling and let them ferment a bit more in the bottle to create CO2, pressure, and force carb in the bottle basically. I only even keg because we make friends come over if...

So I am making a stout right now. I just transferred it from the primary to the secondary yesterday (don't give me crap for using a secondary ;)). Everything looks great, and it looks like I'm on par to be about 12% and it's still just got a hint of sweetness at 1.026 SG. My thought was, why...

Has anyone switched to using something like this: SS Tea Infuser I feel like I go through a lot of muslin backs and sometimes I get them and some are dirty. I figured this would be a better way of doing it. Thoughts?

Hey guys, I picked up a stir plate and a 2000 ml tempered erlenmeyer flask because I wanted to make a good starter out of a Wyeast 1056. I boiled up some dry malt extract (1/2 cup DME, 2 cups water), cooled it, tossed it into the flask (while keeping things super sanitized). Then I pitched...

Anything you guys think I should change? I'm going to try it out tonight. It's all aluminum except the steel fastener used for holding the tube at the top. If needed, I'll add some extra weight to it, or just stack some steel on the platform.

Did a higher alcohol brew on Sunday. It was -20 F before windchill which made it tough (I do it out doors). I used a doubled up starter and the recipe called for 12lbs of LME. I expected way more krausen by day 1.5 (pitched at ~7pm), but I'm getting about three bubbles per second out of my 1/2"...