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This is called a pressure pot, used by draft techs who see many different beer couplers. With this pot, I could clean a Guinness, a normal D beer, and a Stella Artois without changing a coupler. Otherwise you have to spend time dismantling couplers and switching in D couplers. So the reason...

I had a buddy at a brewery that swore that King Orchard cherry concentrate was key for big cherry flavor. Whether they added it post or pre ferment, couldn't tell ya. They (King) grow their own cherries too!

No longer interested

Dangit! Thanks y'all, I have a while before I'm kegging but I appreaciate the quick response.

I just bought a couple of pin lock kegs, checking them over I noticed that I was missing one of the two pins on the Gas In post. Should this pose a problem in any situation? Don't have any couplers, otherwise I'd troubleshoot it myself. Thanks y'all!

Simple folks, I live in Asheville, want some 5 gallon corny kegs. Looking for 1 to 2 kegs in great to good condition of the same type (Ball vs Pin). I travel a lot for work so I visit most of WNC every two weeks. If you're looking to move some kegs, contact me at [email protected] or PM me...

Wow thanks everyone! Sorry to not search the forum for all the other instances of 'picnic vs standard tap's', but it seems a good amount of discussion/sharing is going on here. LBussy, thanks for the calc, I was wondering at work if there was a calculator out there for us lazy people who want...

I want to get into kegging but I want a setup that could be easily broken down for cleaning and moving purposes. A lower startup cost would be nice too. So instead of building a keezer or kegarator with standard metal taps drilled in, I had the idea of using a picnic tap that just stays...

Hey y'all, my name is Christian and I'm working as a language instructor in France at the moment. I'm on the job hunt now (food jobs, brewery jobs, writing jobs, teachy kinda jobs) and want to hear some criticism on my resumes. I plan on applying to any and every brewery, homebrew shop, and...

Already found some people for the stuff, thread is closed.

Hello, I live in Lexington KY and have some homebrew stuff I want to give away to those who want to get in on the hobby, but I also will give stuff to seasoned brewers. I'm moving to France so I won't need the equipment where I'm going. PM me and we can arrange a pick-up. I have: 2...

Tried almost the same malt bill, but used Windsor for the yeast. My Fast-Ferment test sample was spot on what I wanted, even in unregulated temps. The attenuation of course was 60ish. Not a bad thing when you have a small beer AND the taste is what you want. SO, for those of you revisiting...

Well with 2 weeks of patience the recipe is tasting much more as expected so I'll chalk that up to newbishness and impatience. I just boiled up another iteration of this, gunna see if using an English less attenuative yeast and minorly changing the malt bill will get me that sweet spot. Thanks...

Thanks, I was gunna brew today for the first time with S-04 but we got about a foot and a half of snow here in Kentucky over night. Doubt my LHBS is even thawed out. What quality of esters are we talkin for Belle Saison?, I've used it but I think I mishandled it.

What are some of y'all's fave dry yeast strains that give off nice esters when they're wanted?

Recipe Type: All Grain Yeast: US-05 Yeast Starter: Nope Batch Size (Gallons): 2.5 Original Gravity: 1.061 Final Gravity: 1.012 IBU: 26.69 Boiling Time (Minutes): 60 Color: 37.45 Primary Fermentation (# of Days & Temp): 24 Days at 63F Additional Fermentation: None Secondary...

Just startin a mash for a Hazelnut Brown, malt bill smells so good, was tempting me the other day.

I had one beer that was like that too, it was a very light beer, somewhat tart without planning it to be tart. I just chalked it up to my yeast because it was an extract recipe. Beer can be so weird!

The tart you might be getting is astringency which is more like a mouthfeel than an actual flavor. This can be caused by oversparging or sparging with high alkalinity water. Remedy if you see fit by cutting your tap water with distilled or RO water. The first batch I used Bru'N'Water to make...

No need to put gypsum in the starter, the yeast nutrient is fine. You need the minerals for the mash process, so any benefits you get from these mineral salts is secondary and negligible once you get to fermentation. If anything magnesium and calcium to feed your yeast can come in sufficient...