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SSBrew - 728
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  1. K

    corking belgian bottles

    I have a Belgian beer in the fermenter right now that I would like to bottle and cork. Does anyone have any techniques for corking Belgian bottles that does not include purchasing a $70-$120 corker? Thanks in advance!
  2. K

    Damnation 23 Recipe?

    I recently took a trip to Russian River and had some of their Damnation Batch 23 beer. I live in Las Vegas, so I can't purchase Russian River beers locally at all... I would like to try and make a clone of this fantastic beer, but I'm missing a few key ingredients. I have Vinnie's recipe for his...
  3. K

    How do you stop fermentation?

    Hi All - I usually have very good attenuation with my beers (regardless of the stated attenuation of the yeast strain I am using), which I normally think of as a very good thing. But I would like to brew a barleywine and end with a higher FG. I plan to use White Labs 002 (attentuation 63-70%)...
  4. K

    Trouble with pH

    I'm having trouble getting my mash within an acceptable pH range. A typical batch is usually around 5.6 to 5.8 even after adding salts. I've tried using 5.2 stabilizer, but that just seems to make my pH go even higher! We have very hard water here - but i am just running out of ideas. I'm pretty...
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