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My fiance and I made 15g of melomel (fruit mead) using her families honey to serve as the champagne toast at our upcoming wedding. I have it in kegs at 34 degrees at 50psi trying to force carbonate it to somewhere around champagne/sparking wine level (my regulator safety valve trips at 55psi or...

My fiance and I made 15g of melomel using her families honey to serve as the champagne toast at our upcoming wedding. I have it in kegs at 34 degrees at 50psi trying to force carbonate it to somewhere around champagne/sparking wine level (my regulator safety valve trips at 55psi or I'd go...

The most important thing is how it tastes. I've had beers starting at 1.130-1.145 and finishing 1.027-1.040 that were award winning beers. Most of the ones that finished higher did go into a barrel so the tannins from the wood and the high alcohol made it seem drier but the sample before going...

Any updates on how this is going? I plan on making one soon.

Ah, cool, then the same as Bud Light. Either way, most aren't aware that it's that low so when you play using Guiness on your side against people with Bud Light people assume you are drinking way more alcohol than you are. I tried it a couple of times back in my younger days and it worked like...

Guinness is only 4%, Bud Light is 4.2%, you can actually last longer by playing with Guinness

Guinness draught has less alcohol than bud light

My girlfriend will be thrilled that we can finally have a dining table instead of the bar we have where a dining table would normally go!

I added 1lb of powdered pb the last couple of minutes of a boil for a 10g batch of brown porter. I split the batch into two 5g carboys and left one alone. The other one fermented for a week, I then boiled a bit of water and added 1lb of chocolate pb powder to that, then into a carboy, and...

Anyone have any luck with these? Most of them I've seen are not charred which I thought was an important part of the flavor that a barrel gives.

Any update on how this turned out?

I have a 10% barrel aged Russian Imperial Stout I'd like to submit to NHC. I force carbed it in a keg over a month ago. To my surprise I've had to keep it at about 30psi at around 53F to look, feel, and taste like it's carbonated correctly. I'm guessing with an avb that high maybe the charts...

You definitely had a bad bottle

Mine didn't have the film either, probably fermented too cold, might be why it wasn't as sour as I'd like but it was still really good. You may just have to add lactic acid if you want more sourness out of it.

Fish tank bar that I built 9 years ago with viewing windows on top. Top is on a piano hinge to get access to the tank. Bar fridge behind the bar is more often used as a temp controlled fermenter since I have a three tap kegorator with homebrew sitting right next to it. Last pic is my current...

That is always the first thing brewers say when they see my set up "You must not be married". You are correct, still waiting for the gal that would be ok with that being in the corner of the kitchen :) It'd actually be out in the garage if I had one and if I didn't live in LA where the price...

Loving the electric set up, super precise control and repeatability. I've only used the quick disconnects on my friend's system once, the camlocks are great and work well for my system. Only complaint is that the rings attached to them sometimes get in the way of closing them making not a...

Definitely took a lot of elbow grease but the comments I get on the look of my system make it well worth it.

Electric brew set up in the corner of my kitchen

It took me forever to track down the polishing pads, Lowes stopped carrying them. This is the only place I've been able to find them. http://www.farmandfleet.com/products/742013-gator-4-1-2-finishing-discs-2-pack.html#.UwaRhI6ra-I