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    Removing Carbed Beer from Keezer, what to expect putting it back?

    Hey folks, I had to remove two kegs from the keezer today in order to use the keezer as a term chamber for a new batch. I know the kegs will be fine to be removed and then put back but I'm not sure what to expect when they get put back. One of the kegs is a black IPA that was carbed and dry...
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    Wife sabotaged beers

    Wow, I'm sorry man. I agree with previous posters the beer is the least of your problems...
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    General Pinlock Keg Questions

    One school of thought (and the one I subscibe to) is that with the exception of the lid new keg parts are less than $3 each. It's much easier and cheaper to replace a questionable poppet, or flat oring now than to come home to 4-5 gallons of beer in the bottom of a keezer (or even worse on a...
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    Stc-1000+

    Just to clarify I was referring to the d connectors being a bit big. Sorry for not being clear. :)
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    Stc-1000+

    On the connector front, they're a bit big, but if you have some spare space in your stc-1000 controller enclosure a 9 pin female d connector is dirt cheap and easy to find....
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    Anyone try BRY-97 yet

    Just another data point for all: Brewed a 5gal, 1.055 American amber (turned American brown, but I digress) Monday evening. I followed the yeast instructions pitching two packs rehydrated at 9pm Monday. Pitched at 22c term chamber set for 18c. As of 9pm last night (24hrs) there was almost no...
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    So how do I know that my ferment is done?

    Ok, but I don't understand then how this mead is young. It was brewed 11 months ago (dec. 2011) with a repitch in march 2012 as the ferment stalled out at 1.040. I'm well aware that things age and progress, flavors change and mellow, etc. over time. I've seen it in my beers, and I know that...
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    So how do I know that my ferment is done?

    Ok I'm confused though. If it doesn't ferment for a year, but it's not safe to bottle because it's still fermenting? I tasted it and it tasted good, like a nice semi-sweet wine. Maybe I'll just bottle it and tell people to store it in the fridge? That should prevent bombs?
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    So how do I know that my ferment is done?

    I did use a wine degasser in and around the march time frame, but obviously didn't note it. Is a ferment that takes more than a year then normal?
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    So how do I know that my ferment is done?

    Well I imagine I didn't treat it right if I'm honest. I used a couple tsp "yeast nutrient" (seriously that's all it says on the container). 3/4 tsp at 3, 15, and 31 days in. Then according to my brew book I created a 1.040 mead starter on Feb 1 of this year. Per my notes I boiled a bread...
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    So how do I know that my ferment is done?

    Hey folks, First mead batch here. Started it Dec 31, 2011, OG 1.082. Lalvin EC-1118 yeast. We're looking to bottle it for Christmas gifts and I'm looking to make sure that there's nothing I'm missing before bottling. My last recorded SG per my brew book was a 1.022 in March of this...
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    Android BrewAide-Brew Day Assistant- Free

    This, support the guy! It's a solid app, good features, and the developer is both listening and responsive. It says a lot to me when a bug report is both taken seriously and addressed really quickly. :D
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    Life of sanitizer

    It does matter when the guy in question is a chemist and invented the product in question. Look, as I said above you're welcome to do whatever you desire in your own brewing. Really, you'll have beer and as long as you're happy with it that's all that matters. But for my money and the sake of...
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    New Hop Variety: Belma- Puterbaugh Farms

    Anyone have any tasting notes from their brewing adventures with this hop? I've got a pound and wondering what to do with it. I'm thinking IPA obviously, but maybe a black IPA? Thoughts?
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    Life of sanitizer

    Guys just because you've "brewed x number of batches with cloudy starsan and not had an infection" that doesn't mean **** frankly. Sanitization is a precaution we take to ensure that the yeast takes hold and wins the battle or spoilers. Assuming your equipment is properly cleaned prior to...
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    Android BrewAide-Brew Day Assistant- Free

    I came across and tried brewaide yesterday for the first time, it was also during my first all grain batch. I really liked it despite a few minor quibbles. I'll go into those shortly but I will say I liked it enough that I'll be buying it next time I use it. It's decent and I like what it...
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    Thinking of switching over to AG

    Depends what batch size you want to do ;) I can't boil a full volume either, I also live in an apartment. But I didn't let that stop me, I just did my first all grain batch (1 gallon) with a $4 grain bag (reusable), and a $2 2 gallon, unmodified in any way, cooler. Seriously, don't let it...
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    Hey folks! New to all grain, would love your input on my gameplan.

    That's kinda what I assumed (crush), but I wasn't sure if I unfolded the enzymes when I hit 158 and thus killed my mash 30 mins in. I know temp is critical during the mash. :( I did monitor and stir the mash, but not the second runnings into the first, I just dumped them on top. I did end...
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    Hey folks! New to all grain, would love your input on my gameplan.

    I didn't stir the second runnings into the first, I just poured it in on top and took a sample. Cooled the sample (but in hindsight I realize that I cooled the sample but didnt measure the temp when I took the OG), measured the 1.012, figured out my dme addition, added it, remeasured my OG at...
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    Hey folks! New to all grain, would love your input on my gameplan.

    Well, I brewed this today. And I screwed up the mash somewhere. My efficency was a whopping 17%, and my measured pre-boil OG was 1.012 against a predicted 1.031. First I think my crush wasnt great, thanks to the homebrew store I ordered them from There was quite a few whole uncrushed...
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