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i have been making a lot of belgians lately and would like them to be carbonated to high volumes, but i am loathe to do this in standard beer bottles. I can easily get my hands on plenty of used belgian/new champagne bottles, but despite hours of internet searching i cant seem to which corks...

I made the mistake of taking apart several kegs at once, not even realizing that they had different fittings. Now i am trying to match up all the fittings with their respective kegs, and im having trouble- a friend of mine sent me a pdf that shows three different types of ball-lock keg posts...

i have a berliner weiss kicking butt in the primary right now, and i was wondering how i was going to package it for serving i dont really want to put it in the keg, because i feel like the lactobacillus i added could cause me grief in the future it is supposed to be carbonated to 3.5 to 4...

although its claimed that the wiring is quite easy, i still went the easier route and bought the johnson controller if you are in vernon hills, just go to Perfect Brewing on 176 - just about a quarter mile east of milwaukee road- he has the johnson controllers there- save yourself the money on...

i want to keg my belgian golden strong ale, but i want to bottle a few of them in case i want to turn them in for competition. i bought carb tabs, thinking they would be easier for individual bottles than measuring tiny amounts of sugar the BGSA is supposed to be carbed to 4 volumes- is...

+1 bucknut i used to soak cases upon cases of sierra nevada bottles to remove the labels now i just throw them in a container of hot, soapy water and use a stiff, nylon-bristled brush that is shaped like a clothes iron tears the labels and the adhesive off in seconds, just a little elbow...

agreed- Brettanomyces can sometimes use sugars that Saccaromyces cannot, meaning you could have much too much carbonation in the bottle also, recommended minimum time in a primary to see results from Brettanomyces (as far as flavor is concerned) is usually 3-6 months i just introduced Brett to...

keeping them all at the same pressure is fine, as long as you aren't picky about your carbonation levels. i tried keeping a weizenbock (3 volumes) and an ESB (1.5 volumes) both serving at 7 psi- fine for the ESB but the weizenbock is too flat after a few weeks i would say, if you can afford it...

I'm looking for a controller for my keezer that i can just plug into the cord on the freezer- no wiring Can someone suggest a brand/model to me?

My little sister works at an Ace hardware and gets a wicked employee discount that goes up the longer she works there i know they both sell and refill CO2 tanks there- if i get a discounted tank from her, will it be compatible with a corny kegging system i get online? will i need just...

I just bought myself four refurbished (new o-rings) Corny kegs from morebeer.com and have already sanitized and filled them all i dont have a kegging system yet, but figured i could store them in the kegs for the time being so i can stop buying glass carboys every week everyone seems to be...

i had the same question for my LHBS and the guy didnt give me a clear answer- but the impression i get is that if you dont keep it at the carbonating pressure eventually you lose that carbonation

I just got my first four cornies from UPS today, and im excited to keg my first brew problem is, i dont have the equipment to carbonate yet (co2, regulator, tubing, etc)- the reason being, im not sure what to get does anyone have a good how-to on putting together a regulator system and...

Wrong idea! These bottlebombs were bottled a month ago or so, if not more. But i think that because it was poor attenuation, not overpriming, that caused the bombs, it took longer for the yeast to ferment the beer than just priming sugar

Somehow, up until this point I have managed not to have any bottle bombs. At around 8 o'clock, I heard the noise- then I saw the beer leaking all over the floor of my bedroom. Later, moving a case full of bottle grenades, the bottle fell out and 8 of them exploded at once, sending glass...