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6

I just wanted to let you know, in case anyone else could find this useful. Hydrochloric acid alone worked perfectly, the bottle was put into it for less than 20 minutes, and after that it was rinsed with water (almost no rubbing was needed) and everything was removed in less than 10 seconds. NOTES: -The part of paint remaining on the top, was not inside the ...


5

Soak in StarSan. Mix starsan as you would normally. Submerge bottles and soak for a day or so. Use a stainless steel scrubber (ball of stainless steel for cleaning pots/pans) to scrub off the paint. I've done this on 100's of bottles. It's really effortless with the scrubber. Side note I wouldn't recommend clear bottles for beer or anything hopped. (...


4

I use second runnings / Parti-Gyle as often as I can. But as my primary mash efficiency rises theres less and less usefulness in the parti-gyle. As for me using the grains, it's compost or given away for chicken feed. If your mash efficiency is still below 85% there's still plenty use in the parti-gyle. I could usually get 5 gallons of 1.025-1.030 parti-...


4

Yes, this is a common method of getting yeast for a particular style of beer. A few things to note: There's not much yeast in a bottle - so most people use a starter to grow up a larger culture. However since your beer is already ready, I'd suggest instead getting a few bottles to increase the pitch (I'm afraid you'll have to drink the 'waste' beer!) Try ...


2

IMO, the best use of spent grain is for food. I made an amazing bran cake from the spent grain from a red ale. Not only are the grains. Spent grain has residual sugars that add a sweetness that improves a lot of foods. You can use them in pancakes, cakes, muffins, and you can even make granola with it. Once you are done mashing/steeping, place your spent ...


2

Wow! That is economical brewing - but possibly too economical. There may be some colour and flavour left in the roast grains but there should be very little starch, malto-dextrins or sugars left in the malted grains. However there is a lot of grain husk left behind and that is a source of tannins and lignins that impart a bitter or more astringent taste to ...


2

Don't wash with wort, you won't get the chance. It will take off before what you want to extract settles. Just rack on top the cake and use it for what it is. As long as you practice good sanitation to the fermentor while racking the old beer out and the new in you can keep it longer. Use a sanitary siphon style cane, or wrap the cane and access port with ...


2

It's probably as safe as anything in a sanitary environment, though if I'm understanding you correctly it means another, however small, potential window of exposure to dangerous microbes since you're racking twice. I've reused yeast a few times to no ill effect, but a lot of literature advises against doing it more than that. It also sounds like more work ...


2

I don't see why this won't work, though it's unconventional. I probably would just let the carbonation off-gas naturally. You might also want to hold off on the fruit until nearer the end of the souring/aging, although if you add it at this point it will provide some more sugars for the bugs. Maltodextrin could be added as well for more sugars. Don't forget ...


2

I recently made a beautiful loaf of whole grain bread using the following method: After transferring a toasted oatmeal stout from my primary fermenter to my secondary, I let the trub settle again. I carefully skimmed the rest of the beer off of the trub. I mixed 125g of this beer with 125g of bread flour. Usually with my sourdough starter, it takes 4-5 ...


1

Yes, yeast can be recovered from bottles of "live beer". IIRC, Cooper's is an example of an Australian brand that has live yeast in the bottles. However beware as some companies micro-filter the beer to remove the yeast used to brew and then bottle the beer using a high flocculation yeast to improve beer clarity on consumption. So it is possible that the ...


1

First of all, can you please elaborate on the "no action" observation: how did you conclude there was no action in the fermenter? Just "no bubbles in the airlock" doesn't count, as your fermenter may be not completely airtight. Best of all, you should have checked the original gravity of the wort, so you could compare it to the current and see if it ...


1

Yes you can! Just make sure that he threads and inner seal of each cap is good before you sanitize them and pop them onto your brand new fresh brew! A good thing to watch out for is overtightening just like simone above mentioned, the pressure bulges the cap up and can compromise the airtight and beer tight seal.


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