My 24 year old son a graduate of Texas A&M Corps Of Cadets 2017, Electrical Engineer, commissioned officer in the U.S. Air Force... I know a lot of kids just like him working for my organization the U.S. Air Force... But I laughed so hard at that video my eyes teared up... I posted it as a...

Most of you may have already seen this... I had not as I do not have a Facebook account... my nephew who is a PO up in Phoenix AZ sent this to me... brought tears to my eyes

Bob that's sweet... Ammo Seek for home brewers

Yes it does make sense to do it that way... depending on the level of CO2 your looking for.. my average is 2.5 - 2.8 grams of table sugar per bottle... you can add it directly to the bottle but I make a solution and use a 10 liter keg with 2# of CO2 pressure. Over the last year I have put up...

Those Austinites have a sense of humor... Don't they

You should take a few classes at your LHBS they will be happy to show you the ropes and hook you up with the supplies you need... Bottling needs to be done in a sanitary environment with the proper equipment with as little O2 contamination as possible to be successful for re-fermentation and...

My White Spider an (Allagash White) clone I brewed a few weeks ago... some tasty Witbier

Hell yeah Happy Birthday @Nosybear

Wyeast - French Saison 3711 Edit: I did not buy the kit as I only brew 10 liter batches I just bought the ingredients at the LHBS

I've never brewed an extract beer so I have no bench mark for that... when you say green flavor is it a card board taste, green apple popcorn, buttery etc... how would you describe the flavor?

It most certainly does... heavily dry hopped beers should be drank fresh within a few weeks I would think due to there propensity to oxidize... cleaner high gravity beers (Strong Belgian Styles), actually benefit from many weeks or months of bottle conditioning... I opened an 8% Saison tonight...

Bob I appreciate your comment... :)

1) Are these extract kits or all grain 2) What type of yeast (dry/liquid) 3) Are you treating your city tap water if not that could be a problem

Lemondrop Saison 8% that I brewed & bottled 6 months ago still have a few... I can't believe how good this taste now... wished I hadn't given so much of it away... oh well For anyone interested recipe link >> All Grain Lemondrop Saison

Did you check the box that says "Mashed"

Update: Sunday 10/21/2018 4 weeks in with gravity at 1.034 did a CO2 closed transfer to a clean (sanitized) carboy trying to avoid O2 as much as I can... added new starter yeast blend MJ M31 Belgian Triple & WLP570 Golden Ale (original yeast) both were from existing leftover starters I think...

Beautiful day here in south Texas thinking about driving up to southwest Austin to taste a few of Jester King's beers and drink in some sun shine...

You're at the right place you will be a welcome contributor for sure...

Welcome @Blues I love it when a plan comes together... Happy Brewing!

Do you allow at least 2 weeks in the fermenter then another few days to cold condition? I don't think oxygen levels play a part in bottle conditioning CO2 levels but maybe another brewer here has some experience with that.