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Try using homebrew as a marinade for steak. The enzymes in beer have a tenderizing property.

Yeah, what are ya gonna do with all that? That's enough for about 200 batches of beer.

OK, so it seems done. I checked the gravity last night and I am at 1.010. I tasted the sample and it tastes good, so I will chalk it up as another experience. Sometimes the yeast just likes a lazy ferment.

I'm not sure what the purpose would be for fermenting in the keg though. When I transfer from fermenter to keg, I have a significant layer of trub at the bottom. It seems you would want to transfer from fermenting keg to a serving keg. What is the purpose for fementing under pressure in a keg?

My keg says that the max pressure is 130 PSI. It seems unlikely that you would reach that, and you could probably just release some pressure each day so that you are still under pressure but not high pressure.

I only brew with new water that I make myself by reacting hydrogen and oxygen in a sealed, glass chamber. It's the only way to guarantee that the water is pure. I used to brew with tap water but then I found out that tap water is water that has been around for millions of years, just travelling...

When we use liquid yeast we always talk about oxegenation so that the yeast can multiply. But when we use dry yeast we say there is no need to add oxygen to the wort. Why is this? Do we not need for the dry yeast to multiply? Does the dry yeast multiply?

Well, I can tell that it is still fermenting. I get a steady, but slow flow of activity in the airlock and I still have krausen. I guess I jut have to let it do its thing. You can't rush nature. It's just so out of sync with how my ferments usually go.

I brewed a SMaSH last Saturday 100% 2 row. 5 gallon batch with US-05 yeast. Pitched at 62 degrees and had an active krausen by Sunday morning. I set my chamber at 67 degrees and allowed the beer to creep up to that level which it hit on Monday. Here I am now on Saturday again, and I still have...

So now I have to think about GMO in my beer.

Well, it certainly looks cool. Try it out and see how it works on an empty bottle. If you want to make sure it caps well, take 6 bottles and fill them with some sugar water and yeast, then cap them. Wait 3 days and then pop the caps. If you have carbonated sugar water then the capper has worked...

I have to say, I am on my second batch of beer using a very large turkey roasting bag as a bucket liner, and it removes any concern I have regarding contamination, or any smells, or flavors from past brews.

Perhaps I am confused regarding your initial post. Are you saying you started with 6.25 gallons of mash water? As in, you had your mash tun filled with grain and you added 6.25 gallons of water for the mash, and then no more water was used? If that's the case then I suspect you used way too...

Yeah, there's really no math to figure out. Not having to clean the bucket is a plus. Starting every fementation with a liner that has no residue form past batches, no chance of contamination from any source, is a plus and worth a buck a batch to me. Yes, after 15 batches I could buy a new...

Yes, but I am not using a trash bag. I am using a turkey roasting bag. Food safe. Made for using with items that will be consumed.

I considered the trash bag method as well. But then I felt better using something that was intended for use with food. I cannot be completely certain of that with trash bags. I am still in the fementing process at the moment so have not done the siphon yet. Will update when that is over. And I...

So, let me see if I understand this. You were trying for something off the wall and different. Seems like that means it's something new that you never tried before. Adding up the grain bill there comes out to 165 pounds of grain. Did you make 100 gallons of an experimental beer?

After happening across a thread recently about lining the fermentation bucket with a plastic bag, I got to thinking about the benefits. I have long been unhappy about the fact that I have a slight color to the plastic bucket, and a very slight odor. So I bought a box of very large turkey...

Here is the way I look at it. I buy the 32 ounce bottle of star san. It costs $29.99. That's about 94 cents per ounce. One ounce makes 5 gallons of solution. I make a 5 gallon bucket each brew day. I use it for that day and for any bottling activities until the next brew day. Then I throw the 5...

I always go to Arbor Wine in Islip, on Rt 111. Yes, I realize it does not say "beer" in the name but they have more beer brewing supplies than wine supplies. They may have what you desire, and if not, they may very well get it for you. I have always been happy with them, and they seem to go out...