Search results

It keeps the pressure up in the bottle to prevent foaming. More of a problem with higher carbonation. Without a stopper, you can just accept some foam and stop filling after the foam overflows. But that just wastes perfectly good beer.

Adding my (ongoing) experience to this thread. I brewed a Dunkelweizen at 1.064. Fermentation started up vigorously at about 68 degrees F, and when I checked a week later it had stuck at 1.022. Only 64% apparent attenuation. Got the same reading two days apart. So I pitched a starter of a...

I have bottled beers carbonated into the 3+ volumes range using this method. I do everything BierMuncher said, basically*, and I also keep the stopper in the bottle neck pretty tight. I fill until the counterpressure stops the flow, then veeeeeeeery slightly crack the stopper with my thumb so...

I just chill the bottles then hit them with a quick squirt of Star San from a spray bottle. Swirl around to coat the glass, give it a minute, dump it out, then fill.

At the risk of this veering off into a different discussion about what would ultimately be a different beer, here's an idea I had. I have only made this once, but loved it, and it was really popular among my friends. I hadn't had very much of it before the idea struck to try it with a Saison...

I am about 12 oz into my first pint pour of my Kentucky Common. What a delicious beer! Thanks for sharing your recipe, Revvy. Spicy, sweet, smooth, quaffable... I can see devoting a long session of hanging out with friends sipping this one. And I can see myself making it again and again...

I have a couple of bottles left of a 2-year-old Gratzer. (Session-strength smoked wheat ale.) If anything it's better now than it was at bottling. They've been kept cold the entire time and it's crisper and cleaner than it was fresh. No oxidation, no infection, no off flavors. The long...

Mine will be kegged soon and I ended up at the same FG as you. Even that dry there's a touch of malt sweetness (more apparent than actual, I'm sure.) Wondering if this should be carbonated a bit on the high side to enhance mouthfeel? I don't mean way high, but around 2.5 volumes or so?

Good article! I'm pretty sure that another BYO article is the one that got my brother and I thinking about Mild: https://byo.com/stories/item/1397-speed-brewing We began with a general idea of brewing something that could be ready to drink in a short amount of time. This article names a...

Thanks! We're still surprised, almost 3 years later. I mean, a mild? It was practically ignored in the homebrew tap lineup when we and some friends camped out at a beer festival. :)

EJay, my brother and I had never tasted a mild until we poured ours, so just like us, you'll be introduced to the style by the work of your own hands!

Sorry, I haven't been watching this thread, but Troy sent me a message, so thanks! This recipe should hit terminal gravity in just a few days. It's super low-gravity and S-04 is a strong fermenter. Pretty much the driving factors in the design of the recipe. It was in a keg by the 10 day...

In the fall of 2011 my brother and I went from a vague notion of brewing something quick to formulating a recipe and then brewing it over the course of a single day. We went with a low-gravity English Mild and S-04 yeast to help us achieve our goals of maximum flavor-to-gravity ratio, fast...

Funny you mentioned a hammer... The cracking of my previous plastic carbonator cap was via hammer. It might have been weakened/fatigued from all the torque I put on it in a failed attempt to get it to seal on the bottle threads. What did it in was a failed attempt to get the cap and a gas...

I'm on my second blue carbonator cap. The first one cracked, after having never once succeeded in sealing on bottle threads. As in CO2 hissing out loudly while I was trying to pressurize a bottle. We're not talking a tiny leak. We're talking practically zero seal. The second one, bought...

Thanks, Rev. I did a quick search before I posted it but I obviously didn't use the right terms.

"Now, microbiologists have identified the specific gene in yeast responsible for a beer's head and they say this discovery can lead to stronger, longer lasting, more aesthetically pleasing foam on your favorite brews."...

You really shouldn't lose much if you a) dispense under very low pressure (barely enough to push the beer) and b) keep everything as cold as possible from the keg to the beer line to the bottles. I don't change the carbonation at all and the first beer I ever entered in a competition won best...

Just like cat007, I used a hack saw and sandpaper. It wasn't tough, but I imagine that a Dremel would make it way easier.

I am using finings for the first time at the recommendation of the fellow homebrewer who sent me the yeast strain I used for my Gratzer. I introduced isinglass to cold (35) beer in secondary then let it rise a bit and lots of yeast dropped out. So far so good. I've still got a LOT of haze...