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Is Saison Dupont bottle conditioned with brett? Or anything else other than normal sac. cerevisia. Does anyone know if/what? I think this may be the case because of that film on the inside of the bottle. IIRC, brett does this - forms films/adheres to surfaces - whereas normal brewers...

Ha, yeah, been there. I just pretended they were flavor crystals. Adventures in homebrewing :mug:

Yeah, its funny how that seems to be the going size, I found that 5-7ft is still to short for me. I run 10ft of 3/16 line for anything over 10 psi. I promise you that there is still another length of line going from the kegs to the tower lines to properly balance the system, coiled up in the...

Oh, and as for the oxidation; maybe? . . . It's really not that much volume though, and hopefully any residual yeast in there might soak some of it up. I wouldn't worry about it too much. And I just remembered that that's your secondary, isn't it. In that case, I have no idea what that...

Looks like a yeast raft. A chunk of the krausen that just wont sink. You've got a floater.

If there was a variety of hops called 'wayne brady', you could say, "Is wayne brady gonna have to choke a plant"

Don't knock it till you know what you're doing.

It can be faster. As stated earlier, when you hook up a new keg to the gas, crank it up to 30 psi for about 3-4 days, then drop it back down to your serving pressure and give it another 3-4 days to even out. Carbed in week. You can carb in as little as 5 min by hooking up the gas, cranking...

Once your beer has properly carbed, if you're still getting too much foam at your serving pressure, you need to get longer tap lines. It is important that the system is in 'balance' meaning that the tap lines provide enough resistance to counter the pressure pushing the beer out. Quick fix =...

Had it. Brother in law made a batch with a friend. NB caribou slobber with caramelized onions added to boil. It's not 'putrid', and it won't make you 'throw up in your mouth', but it tastes exactly like it sounds. Beer with onions. And now we have a case of it hanging around. I've been...

Looks tasty. Make it and let us know.

Just crank up the pressure if it's too low for your tastes. Thats the beauty of a keg. However, if you are just setting it and letting it carb slowly, it may take more like 2-3 weeks. It just may not be fully carbed yet. 10 days simply may not be enough time. I crank mine up to about...

I agree that you should probably get more than 3 kegs out of a 5# tank though.

Running out of gas should be a function of volume, not time - ie, how many kegs you cycle through the tank, not how long they are hooked up for. You may only get 3 or 4 kegs out of a 5# tank if you are force carbing. Think about it - you are dissolving 2.5vols of CO2 per keg, thats 10 cornys...

Cant remember who posted this one, and am too lazy to look it up, but just wanted to restate my all time favorite; You know know you're a homebrewer when "you estimate SRM at the urinal"

"I hear primary fermentation can take a toll on slight flavors as a tea bag would provide" Good call. I guess what I would do is brew up a real strong tea (like 10 teabags in a quart of water) and add that to taste when you bottle. Alternatively; you could brew up said real strong tea...

Just a roll of 14 in (I think, didnt measure) flashing, cut to size, and riveted. The kettle fits with about a 1in gap all the way around. It directs a lot of the heat up and onto the sides of the pot, and keeps the heat around the burner low, so I can stand right up next to it when stirring...

Nobody pastuerizes. Not even the big guys. Granted- some of the SABMiller / ABInBev stuff in bottles may be pastuerized for shelf stability, but pretty much all craft beer and most draft beer is not pastuerized. If your friends are worried, tell them that there are no human pathogens that...

No, you don't need beersmith. It's a nice program, full of features and tools, but you don't NEED it. There are many free utilities out there on the internet that you can use to calculate water usage, water profile, gravity, IBU, recipe formulation, etc. Beersmith (as well as promash, or...

Haven't done it, but I'm an avid gardener and it sounds like a good idea. If thats the best place (light, soil, etc) go for it. The hops should grow up and out of the way of the rhubarb, while the rhubarb will spread its broad leaves out and help to shade any weeds out and keep the soil...