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I took a leap and decided to ferment in a corny keg. I was able to purge the keg before and after the closed transfer. I used a blow off tube in the beginning but now I'm kind of letting natural carbonation build and using the PRV like a spunding valve. I'll eventually be able to fully spund...

Thought it was pretty fun to be tested on my beer knowledge with a real practice exam to become a Beer Judge on the BJCP website. It was pretty forgiving, but cool because it doesn't cost anything. Maybe someone else will get a kick out of it. bjcp.coursewebs.com/cart/Default.aspx Free BJCP...

I like when beer gets so clear in the secondary you can see a laser bounce inside the fermenter, all the way to the other side and back. Take a close look. Can anyone guess by the shape what is obscuring the full view of the path of the laser? Hint: It's floating at the top.

Does anyone use this for the short-term benefits? Which would be prevention of oxidation in such a significant way as to make beer taste better. Used in the mash or whirlpool. Can it make your fresh ingredients pop? Seeking some insight and "talk" about tannic acid -- you might have heard it go...

I made a lot of changes recently, and the results are so much better! Here is a list of the biggest improvements I made that I think can make your beer go from drinkable to crushable: All fresh milled grains and fresh hops (this was huge) better mash temperature control and homogeneity of it...