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Hello I am selling my keezer in akron ohio. Here's a link to the Craigslist ad I put it up. It has the photos and description. https://akroncanton.craigslist.org/app/d/keezer-kegerator-homebrew/6492757031.html

Not an expert but I would assume that initially the cider fermented with a wild yeast strain that was obviously vigorous and clean tasting could be sacch...who knows,and you probably drank it or stored it cold long before any of the brett or bacteria could take hold when you made a starter with...

So I just popped the keg to throw in a little champagne yeast and sure enough the brett is chewing through the priming sugar. There was a loud hiss and when I pulled the lid it started volumizing out of the keg trying to equalize. I quickly pulled the lid tight again and left it alone. So I can...

Hey thanks for the reply. I guess I should just pitch a sacch strain if its going to be four months out. No point in waiting that long.

Sorry if this has been answered before I tried googling but couldn't really find what I was looking for. I just kegged my first 100% percent brett pale ale. Its about 5 months old and I threw my priming sugar and fresh Tahoma hops into the keg. So the question is when it comes to a brett...

Probably not the cheapest but a flexible impeller pump would do wonders. And if you plan to keep your same production methods might be worth the investment.

Potassium Sorbate stops yeast from reproducing. Campden or Potassium Metabisulfite is for killing wild yeast and bacteria. It is often used in conjunction with Sorbate for stabilizing wine and mead with residual sugar because lacto can metabolize Sorbate creating geranium off flavors. Most wine...

Send me some wheat extract and buy me some hot coffee and I will lol it's supposed to snow tonight!

Thank you I appreciate your input, I need to do more batches and experiment with all of those variables. I've seen so many methods and I think they are all worth a shot. This is my first sour brew and just wanted to make sure I'm doing the right things. I digress I am a fan of vinegary...

Tak, I just dipped it in sanitizer and didn't worry too much. From what I read the pellicle helps prevent oxygen from entering the beer and most oak dowel hacks suggest getting at least some of the wood under the pellicle. I don't have experience either way to know.

Started my first lambic recently and was debating on good ways to get the micro-oxygen in there that from what I've read makes a big difference in the amount of sourness in the finished beer. I basically saw two camps that are red oak dowels from home depot or long term storage in plastic...

Hello I recently put together my first kegerator and have been struggling with a good pour. I've read up a lot on line balancing etc. I have 10 ft 3/16 id lines a perlick 525 faucet and i have my keezer set to 40 degrees. The beer has been set at 12 psi for about two weeks now. The problem...

I know its impossible to completely replicate this beer seeing how they have the special belgian bugs over there, but I would like to get close. I absolutely love faro, that sour sweet combination is so complex I want to have a large batch all the time lol! I found this recipe on brew your owns...

anyone know what brand of fridge this is? It's exactly what i'm looking for.

You probably toxified your yeast by rehydrating with nutrient instead of Go-Ferm. Regular yeast nutrients are very harmful to yeast in the rehydration stage. If I were you I would add enough campden tablets to your must in accordance to the size of the batch wait 24 hours and re-pitch with a big...

It's releasing carbon dioxide. Will continue to do so if you dont degass it.