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I've been bottling beers off of my taps with a bowie bottler (not a blichmann beer gun) for a couple years now with no issues and perfect carbonation. I have a sour that is kegged and carb'd and I'm considering bottling some from the keg. My concern is oxygen pickup and eventually ethyl acetate...

I also posted in the wild beer forum, but thought I may get some help here as well. Thanks in advance! https://www.homebrewtalk.com/f127/need-help-pinpointing-lacto-flavor-origin-489887/#post6353764

So I brewed up the recipe from zymurgy for a summer saison with a bunch of raw grains and a no boil approach (bring wort up to 195 and hold for 30 mins). I pitched two different smack packs (swelled) and a brett brux from east coast yeast into ~6 gallons. I didn't aerate and temps were in upper...

I know I'm probably over simplifying things here, but looking for some guidance. I have several recipes that I'm fond of and have considered doing a double/imperial version of them. I don't want to just scale up the quantities to hit a certain target gravity, as I realize that may be ok for base...

I switched to a keggle setup and have done two batches now, both times in the 60% efficiency range. I mash for at least 60 mins, temps stay within the range they need to be, its well mixed and usually 1.5 qts/lb consistency. After mash I'll recirculate with the march pump for ~5 mins, then pump...

I have been using yeast nutrient added at the end of my boils from the get go. Since I began making starters, I added nutrient to that as well. Any opinions if adding nutrient should be done in one or the other or both?

So, how do you take the score sheets? I entered 5 beers, one was a flop at 19 points, 3 were in the upper 20s and one scored 39. I didn't place in anything. How much of scoring is personal preference and how much is related to process? Basically just wondering how to take the scoring results, as...

I have a brand new, never used 15 gallon brew kettle from MoreBeer that I want to sell. https://morebeer.com/view_product/8423/103458/Heavy_Duty_Brew_Kettle_-_With_Ball_Valve_60_Quart_15_Gallon I happened upon a deal on keggles before using it, looking to get $225. Reduced to $200.00

I kegged a batch of beer 6 days ago that had been fermenting for 13 days. I actually overflowed the keg a bit when filling, but made a little room and put about 20 psi on it. I left the keg in the same spot it was fermenting and saw yesterday there was some foam that leaked through the keg lid...

I've been using foil to cover my starters and my boil kettle while its chilling. Anyone see the need to give a soak in sanitizer prior to using?

Brings a new meaning to immersion chiller

I made this as an honorary beer for my daughter Ava who placed first overall at her gymnastics meet, Twisters is the team name. In my opinion it has a balanced bitterness that isn't overpowering, and a lot of hop flavor, especially the citrus notes. Single infusion at 150 for 60 mins...

They are vac sealed in mylar in my freezer, any recommendations? Hop Type Volume (oz) Form Cascade 7 leaf Amarillo 3 pellets Centennial 3.75 pellets Sorachi Ace 2.5...

I'm thinking of taking some Christmas cash and upgrading my kettle to leave me the option of going from 5 to 10 gallon batches. I like the idea of a valve for transferring, but was wondering if after boiling that you just runoff the first half gallon or so and that rids all of your hot/cold...

Hey all, I've only ever brewed a batch of Brandon O's Graff modified with peach cider instead of apple juice. My LHBS has a bunch of varieties and was wondering if anyone had any insight into cider blends they would recommend. Thanks is advance. Here is what is available with order deadlines...

I have a pumpkin ale going and its just about finished in primary. I used fresh roasted pumpkin in the boil and saved the unused pumpkin in a sanitized container. Has anyone ever dry pumpkin'd? Any advice either way? Thanks.

Aside from common belief it is NOT bad for you in moderation like anything else (except beer, moderation doesn't apply). It makes everything taste pretty darn good. Anyone ever use it in a brew? Not sure if it would last through the boil or fermentation process, and it would probably only be...

I'm still pretty green at brewing, but I went on a tour of Victory brewing this saturday and convinced a brewer to give me some yeast!!! I'm pretty darn pumped, it came out of a tank fermenting a wet hopped IPA.:rockin: I brought a bottle full of starsan with me, that's what I used to bring it...

When racking to kegs from fermenter to force-carb and serve, does the pressure required to seat the lid (I use 25-30 to be sure no leaks) inhibit the effects of aging like you would in the bottle? What if I kept the keg hooked to gas at 30 to carb it, will it still 'condition' under those...

I've been a member for several months without posting. What a great bunch of guys this forum seems to be. I am very impressed and feel lucky to have found it. Been brewing about 6 months now and the addiction is strong. Feel free to give me a shout. I'm an IPA guy at heart, but enjoy pretty much...