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dos mas por favor!

No I ended up selling it. If it was seamless it may have worked, but didn't trust the seams not to attract bacteria.

Search Brewhouse kit hack within the forums and you'll find a few more. Also: http://grapestoglass.com/beer-kits/the-brew-house-recipes-and-hacks/ My favourite is an orange coriander wheat hack, doesn't take much more than soaking zest and crushed coriander in vodka a few days and adding...

Just to close this thread out, it turned out quite well. I should have opted for a bit more corn sugar but I went with a beer calculator, a little flatter than I'd like but still a good beer. The difference in the fortified beer is it has a nice bite in the aftertaste (and also gets you tipsy...

I'm growing large batches of wyeast now before pitching and found this has made the biggest improvement to my beer. Don't under pitch!

Mine ended up fine, I just diligently check the SG and do a diacetyl rest at 1.023 to 1.024. Done several lagers successfully now.

Hi All, I've just finished brewing a batch of a scotch ale. It ended up at 5.5% but I'd like to boost to 7% like an innis and gunn by adding a scotch before bottling. Will this work or will I kill the yeast? Isn't there residual sugar in the alchohol? Would this over carbonate if I use the...

Yeah 23L batch split into two 11.5 carboys for the flavouring of apricot/orange coriander.

Can anyone recommend the amount to use in a Wit? I used Wyeast 3944 and a wheat bear recipe. I plan on splitting this batch 2 weeks into fermentation, and doing half with apricot, and half with some orange/coriander soaked in Vodka. I'm not sure I should add the Centennial to the apricot?

I'm thinking I won't bother doing anything, as Pilsner's typically are clear and shouldn't be hoppy. I may just save this one for my next lager, and dump it in early.

It has been frozen, but was stored in a zip lock as the vacuum packs were opened as I used some. I didn't realize any hopping as soon as fermentation started was dry hopping though. Would there be a different effect after fermentation is complete? I thought the yeast would eat the hops otherwise...

I have some Saaz lying around from a dutch lager I made, and was wondering if I should use it up in this pilsner given it's almost a year old (kept in the freezer). I know better than to dry hop a pilsner, but would it enhance during primary or secondary fermentation? Maybe give some better aroma's?

I'd put the fusti in the fridge, I have a fridge I use for brewing lagers. I could then carbonate at fridge temperature, 4 Celsius or so. The manufacture said the Fusti is good for 30 psi from their experience. I guess I'd just have to drill and put a bulk head on the lid for this to work to...

Interesting, so when using a kegerator do you condition the beer or does the kegerator create the carbonation?

Hi all, I was just gifted one of these in 20L http://www.lanuovasansone.com/index....?category_id=3 Any idea if I could use it to carbonate? Ie instead of bottling my beer, would be nice to condition it in this and just use the tap any time I wanted to pour myself a beer. I'd store the whole...

I was just gifted one of these in 20L http://www.lanuovasansone.com/index.php/en/our-products-la-nuova-sansone-lecce/seam-folded-drums/item/contenitori-aggraffati-lt-15?category_id=3 Any idea if I could use it to carbonate? IE instead of bottling my beer, would be nice to condition it in this...

It came around, just took longer than expected. I have it in the primary now with a double oatmeal stout. Interestingly on the Wyeast site it even says it's a slow starter and should have a diacetyl rest. https://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=9

Hi guys, hate to drag up an old thread but this seemed the most appropriate place. I smacked the pack last night, and after 4 hours it was barely expanding. Decided to pitch into a 2L starter anyways, been sitting for 12 hours now and barely making any foam. The date of mine is September 2nd 2014.

The raspberry turned out really well, one of my fiancée's favourites. We just used frozen organic raspberry's and let soak for a week.

Just use a 30L, it's what most western Canadian home brew shops carry. I haven't had any issues though the foaming will touch the lid. I just use a 3 piece or s type airlock. As for the orange zest, try this recipe. http://www.beerthief.ca/forum/viewtopic.php?f=6&t=8#p24 I am doing it...