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I want to carb a beer before I chill and serve it I have an extra tank and a regulator (that is currently stuck at 20 psi) can find a lot of information on this can anyone help?

Use gypsum and spring water, just doing these 2 thing took my ipa over the top

Just keeping this updated I legged today 1.009, and carbed using the shake method, it is very dark and cleared nicely so far I will try it in about a week after I keg to keg transfer it Sent from my iPhone using Home Brew

Final recipe was 10 lbs German pale 1.25lbs chocolate 1.0lbs midnight wheat .75 flaked oats .75 120l 1.5 oz Amarillo 60 min .5 willamette 10 min I used Amarillo because I have some old pelleted I need to use up they have lost a lot of their aroma and as for the midnight wheat I wanted to...

10 lbs German pale malt 1lbs midnight wheat 1 lbs chocolate malt 1 oz Amarillo @60min Thinking about this as a base for a stout with oak and cherry Thoughts? Sent from my iPhone using Home Brew

I dry hop in the keg using a mesh bag then I transfer to another keg and drink, no air ever touches it and you don't lose any aroma Sent from my iPhone using Home Brew

That's what I thought got the wort into a clean keg under a co2 cap to stop any wild yeast from starting fermentation Sent from my iPhone using Home Brew

I just sparged and an emergency came up and I have to quit for the night am I screwed or can I refrigerate and boil tomorrow? Sent from my iPhone using Home Brew

I have a great zest wand, it cuts very uniform pretty stripes, I just want to know if I am going for just the orange skin or do I want to go deeper into the white part (pift). Has anyone else used orange zest for their mulling spices?

Pretty, did you spice with anything? How long bulk age and bottle age?

I want to make my own mulling spice mixture, orange zest will be used. My question now do I avoid or embrace the pith, I know when cooking you want to avoid it.

I have pressed my own apples a few times now, and I have never used Camden tablets or anything else to kill wild yeast. I pitch strong starters and they have turned out great.

It was half local wild flower honey, and half wild honey from German forests. A little dark dme.

+2 pumpkin mead +4 German forest mead So 650gallons

Bottle of colt 45???

I always age my mead one year before trying it, but it's worth a try, make sure to use yeast nutrient, and correct temps, I would always stay away from ec-118.

Do something new and exciting, try making chicha! Bet you can't get your friends to help.

I am also this ratio

I feel it goes the other way around.

http://www.telegraph.co.uk/science/science-news/10171509/Synthetic-yeast-could-make-beer-cheaper-and-stronger.html I will be staying away from this as long as I can