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Bottling highly carbonated beers work best, Belgian's, etc. I just can't get that level of carbonation in a keg, or better put, get it out of the keg properly. Just an overcarbonated foamy mess.

1395 + 5g Big Brew Day APA + 5g of Lichtanhainer 1405

Re-heat it. Bring it to a quick boil, cool it and re-yeast it. However, you do need to pull a quart and ferment it on the side before you start the re-heat. Sorry, I just got to know.

I've got too many. 2023 the craft brewer convention was in nashville and our local clubs volunteered to help. After the last day when the convention floor closed, we went around and asked vendors if the would give us anything they weren't going to pack up. We got pounds of all ingredients. Alot...

I do 10-14 days and only go to about 63 for a couple days.

Oktoberfest is one of my 10-gal batch brews (usually I do 5-gallon batches.) Two separate kegs, since I find myself nipping at it all summer. When September hits I find the one keg a bit low, but there is a full one ready to tap. Also my fermenters are 7g so I try different yeasts on the same...

Kolsch is number one, which led me to lagers - Czech premium and dark, Oktoberfest, Vienna Lager and California Common.

Interesting, I've not heard this a feature of pressure fermenting.

Let it ride for this batch, but do you have the temp probe in one of your buckets? Are the buckets plastic? Typical plastic brew buckets aren't great at heat exchange, thus the fermentation temp inside the bucket, especially 5gal buckets, is probably 3-5°f higher during high krausen. Put a fan...

9 taps -California Common -Vienna Lager -Czech Premium Lager -Brown Ale -Czech Dark Lager -Kolsch -Helles Export -Irish Stout -Hefeweizen In deep storage (ok the other frig), a Doppelbock. On deck, from Big Brew Day, APA and a Lichtanhainer, both about 2 weeks out. Our club does a...

I stand corrected, but.... like the Negra calls itself a Munich Dunkel, Dos Equis Amber calls itself a Vienna Lager - go figure.

I think you guys are thinking Dos Equis amber.

1210.75 +5.25g of Hefeweizen 1216

Try it! In terms of mega breweries, it's a great beer. My favorite mass and Mexican beer (outside of Mexico,) dark and light. On tap is even better. Negra is finally opening the mass market to dark lagers. There used to be a lot of dark lagers on the mass market, Schlitz and Lowenbrau dark was...

Don't fry bacon in the nude.

Here's my chill plate.

For full bags I use rubbermaid style totes. Just store the bag in them, not emptying the grain. Once I get to 30-40lbs move to a couple vittle vaults. Someone in our club started using these. They look very functional and cheap. They're at Sams - 40lbs, foodgrade, handle & spout for pouring, & $15.

What's the cost on these various systems? Are the files interchangeable if you wanted to convert somewhere down the line? I used Beersmith since about 2017 and enjoy it. They're now up to version 3 which I am on.

I've had a Traeger for over 10 years. I also have a Weber gas grill. For me, the Traeger is primarily a smoker and I use it for few other random items to cook, but it doesn't take the place of my gas grill. I know the pellet grill folks try to sell you on it taking the place of your other...

I'm going to have to go with the connecting directly to the barb, as I do not believe there will be enough room in the tower for three connectors. Good news is those barbs are super thin. I'm also not sure how I'm going to connect to the chill plate as it is pretty tight, seven pass plate. May...