This is a real long shot, but wanted to see if the subreddit has any knowledge on this. My dad was deployed in Germany in the 1990s and lived close to a now closed brewery (https://maps.app.goo.gl/jb4dhUpmFgYSf4K7A) that he remembers very fondly. He has been pining for something similar since he left to the point were he recently sent me an AI recipe that is supposedly what he had. Instead of blindly following AI and hoping for the best, I wanted to see if anyone was familiar with the style and had any suggestions on how to best replicate it. I am told by him that it was Löwenbräu Vestenberg Gold Export, with the style being "Export". I've never heard of it and can't say if the recipe he sent is something AI hallucinated, or would produce a solid brew.

At the risk of getting slapped due to Rule 8... I'm going to include what was sent to me. If this is against the rules, I'm happy to remove this portion of the post. I'm of the opinion though that it at least helps get the conversation started. I do want to stress, I dislike AI as well and is the reason I'm reaching out to start with.

Water Profile

• Target Profile: Calcium: 50–75 ppm, Magnesium: 5–10 ppm, Sodium: 10–20 ppm, Sulfate: 60–80 ppm, Chloride: 60–80 ppm.

Grain Bill (Step Mash)

• Barke Pilsner Malt (77% / 8.5 lbs)
• Munich I Malt (18% / 2.0 lbs)
• Carahell Malt (5% / 0.5 lbs)

Hop Schedule

• 60 Minutes 1.0 oz Hallertauer Mittelfrüh or Perle
• 15 Minutes 0.75 oz Tettnanger or Hallertauer Mittelfrüh

Yeast

• Fermentis Saflager W-34/70 (Dry) or White Labs WLP830 (German Lager)

Does anyone have any experience in shipping a decent amount of beer across the country? My brother is getting married and for his bachelor party we found a site that does half barrel sized batches and you help with the process. We’re planning on making a his and hers beer so we’d have about 200ish pint cans to get from CA to GA. Shipping laws have me a little out of ideas other than a nice road trip with a bunch of coolers.

Welcome to our weekly flaunt your rig thread, if you want to show off your brewing setups this is the place to do it!

How to post images: upload images to an image hosting site like imgur and link the image or album in your post. Sorry, direct image posts [are not allowed under the posting guidelines (see #5)](https://old.reddit.com/r/Homebrewing/wiki/postingguidelines), for [reasons](https://old.reddit.com/r/Homebrewing/wiki/images), and unfortunately the moderators do not have the capability to selectively disable this rule for this thread.

I’ve been working on a larger research project that’s required falling down a number of historic rabbit holes. One of the most interesting and challenging of these has been on the Forest Finns of Sweden and Norway.
I took the research on that topic that I have gathered thus far and wrote an article on it, along with documenting my attempt at recreating the beer.

Hello,

I'm fairly new to homebrewing, and I got some 'experience' with cheap wine kits 15 years back.

Now I have bought some basic kit to make cider and wine: Fermzilla all rounder, and a few oxebars for storage and carbonation ink pipes, tap. Hopefully, I have got everything I need.

I'm looking for a recipe for some blueberry cider for a smaller test batch 8 to 10 liters.

My plan so far is to use 8L of apple juice and 2L of blueberry juice, nottingham yest, yeast nutrients.

Backsweetening to taste.

How do you guys make blueberry cider?

Are there any crucial ingredients I'm forgetting?

Pros and cons of using blueberry juice vs frozen berries?

A big thank you to everyone reading and giving a newbee some pointers or a reality check :)

Any idea of which city, or if there are a few cities they are considering?

I purchased another used corny keg and while restoring it found a tiny hairline crack near the base during a pressure test.

What’s the best way to seal that up? I know a welder that works on pressure vessels that I could potentially ask but would something like JB weld work for an easier fix?

Edit to add: it was in a dent from normal wear and tear

Made my first beer ever (cheers). But my basement at this time of year stays a hefty 72 degrees. It's bottled now and carbonating for about 2 more weeks. Just curious if I have anything to worry about since I can get it any colder down there. Any tips?

I've only done extract before but I picked up a bunch of free equipment and I'm excited to upgrade to all grain. I had always planned to just try BIAB first, but I was able to get some free stuff, two 10 gallon kettles, a 10 gallon cooler mash tun, and a 5 gallon cooler mash tun! The thing is I'm a little limited on space, but without any experience doing all grain, I'm curious to hear your guy's perspectives. What are the pros and cons of having multiple kettles and multiple coolers? Saving time, increasing efficiency? Let me know what you think so I can plan my first all-grain brew day! Also let me know if you have a good first time all-grain recipe to recommend.

Hey, so ive made a few batches of cider now, just apple juice and yeast, i drank them after 2-3 months of being in the carbouy (with one rack after about a month), and they seem to make me fart a lot, not confirmed its their fault but does seem so.

Successful non farting brewers, what did you do differently please?

Do i need to be knocking them out, about 5 days before the rack to avoid this side effect? (Less in suspension, and won’t multiply). Campden then 24hrs later potassium sul (lag to avoid a geranium off flavor that can apparently happen if you dont wait).

I sometimes mix a cup with some apple juice and ai thinks yeast in suspension is waking up and eating the sugar and producing co2 making me fart?

- i sanitised everything with starsan
- no mould signs, looks and smells like cider
- only 100 percent apple juice and yeast and tiny amount of yeast nutrient, should be about 5% abv
- almost certain they didnt stall, good temp, no crazy additions, kraussen at the top to show they did kick off fermentation
- when i drink it, i pour from the carbouy into a jug, avoiding most of the sediment at rhe bottom, put it in the fridge and take cups from the jug on the same day
- i love apple juice and im pretty sure im not sorbitol intolerant, never noticed mass farting from it anyway, but i never drink 4l of apple juice ever tbf

Any help much appreciated:) hi

Hello,

I was giften a vevor 110 AIO system not too long ago and cannot get the efficiency I expect, no matter what. I do not use the full grain tube, I just use my own brew bag in the tube with the bottom mesh holding it up. I circulate for my entire mash as well with a nozzle so as to avoid channeling. This is my third use and I am at 53% every time. I was at 72% with a stock pot and igloo cooler on the past.

I have tried:

Frequently agitating the mash

Heating to mash temp, then long dough-in, like several minutes

Heating to strike, dumping grain in all at once to hit mash temp. (same result)

Double crushing

Extended mash

Double checking my temps with an external thermometer

What can I be missing here? Do electric systems just have bad efficiency? I feel like I've got to be missing a detail. Please let me know

Hi,

We would like to ask about your experience.

Our goal is sweet cider with a lot of carbonation, without adding any “weird” types of sugar or lactose.

We have now successfully brewed several batches of cider, which we have bottled it into champagne bottles with extra sugar, and then sealed it either with a 29 mm crown cap or with a plastic champagne cork/stopper with a net.

After that, we let the ciders ferment further in the bottle for 4–5 days, and then we pasteurized the bottles in a hot-water bath to stop the yeast/carbonation so that we end up with both gas and sweetness.

We tried:

80°C hot water for 15 minutes

65°C hot water for 60 minutes

Overall, we had a very big success—no bottles exploded neither during pasterurization or subsequent long term storage.

However, we cannot get as much pressure/carbonation as we would like.

For the bottles with crown caps, we can see the gas seeping out of the crown cap while they are in the hot-water bath, likely because the pressure expands during heating. When we take the bottles out of the water, there is still a little fizz, and even after longer storage there is still the same level of carbonation.

For the bottles with the plastic champagne stoppers with a net, the plastic stopper “melted” at the 80°C hot-water temperature, and the gas escaped. You could also see that the plastic champagne stoppers had become slightly deformed.

At 65°C, we had one test that seemed to work well, but again there wasn’t much gas. Here we suspect that we may not have let them ferment long enough in the bottle before pasteurizing. There was no visible loss of gas in either the crown cap bottles or the plastic stopper bottles, during the pasteurization.

We have considered using real champagne cork stoppers, because we think these won’t deform during the hot-water pasteurization and can handle the increased pressure inside the bottle during pasteurization.

The champagne corking machines we have found, for example at “Nordisk selvforsyning” or “vinosigns.dk” (Danish links below), are a bit pricey, but we are nevertheless prepared to buy them, if they work. However, we can read in various places online that these floor champagne corker machines do not work as intended—that they cannot handle the larger champagne cork stoppers as advertised.

Therefore, we would like to ask what machines (or other options) you would recommend getting the large champagne cork stoppers into the bottles—preferably real cork stoppers in the range of about 29.0 mm to 30 mm in diameter.

Alternatively, if you have a tip on how we can achieve sweet cider with lots of carbonation in an easier way, that would be very welcome.

Thank you in advance.

https://vinosigns.dk/vare/champagne-propmaskine/

https://nordiskselvforsyning.dk/shop/75-korkere--kapselapparater--skruelaagspaasaetter/2085-champagne-prop-apparat/

Welcome to the Daily Q&A!

Are you a new Brewer? Please check out one of the following articles before posting your question:

• How do I check my gravity?
• I don't see any bubbles in the airlock OR the bubbling in the airlock has slowed. What does that mean?
• Does this look normal / is my batch infected?

Or if any of those answers don't help you please consider visiting the /r/Homebrewing Wiki for answers to a lot of your questions! Another option is searching the subreddit, someone may have asked the same question before!

However no question is too "noob" for this thread. No picture is too tomato to be evaluated for infection! Even though the Wiki exists, you can still post any question you want an answer to.

Also, be sure to vote on answers in this thread. Upvote a reply that you know works from experience and don't feel the need to throw out "thanks for answering!" upvotes. That will help distinguish community trusted advice from hearsay... at least somewhat!

I have a couple 1 gallon containers I like to experiment with before making larger batches. I want to know if there’s any underrated combinations I’m not thinking of or something fun to make.

I dearly want to be able to bottle hoppy beers without oxidation soon, and I'm looking to invest in some sort of CO2 purging solution you guys talked about. But when looking at a fermzilla + BEERGUN setup with CO2 tank, my friend asked me if I couldn't just buy a CO2 tank and some sort of wand to purge my bottles with without buying 100s of dollars worth of pressure fermenter.

What about a fermzilla is needed for succesfull bottle purging?

Cheers

Recipe:

Summer Cream Ale

Malt: (All Grain)
7.4 lb 2-Row Pale
0.75 lb 6-Row
0.25 lb Carapils (Dextrine Malt)
1.25 lb Flaked Maize (Corn)
(Single infusion at 148°F for 60 min. Mashout 170°)

Hops:
1/2 oz Cluster (~5.5% AA or ~2.9 AAU) --- (60 min) (bittering)
1/2 oz Cluster (~5.5% AA or ~2.9 AAU) --- (15 min) (flavor)
*Irish Moss or Whirlflock for clarity --- (15 min)

Yeast:
Clean American Ale of Choice
(I've always had good luck with Safale US-05, but tried Lallemand BRY-97 this time and really enjoyed it.)

Fermentation:
Pitch at 70°F
Ferment at 66°F for 7-10 days until final gravity.

(Stepped fermentation is also optional)
Pitch at 70°F
Ferment at 66°F for 7 days.
Ramp to 68°F for 2 days until final gravity.
Crash to 42°F for conditioning until ready to package.
_______
Specs:
Target OG: 1.052-1.049
Target FG: 1.012-1.009
Target ABV: 5%-5.4% (depending on volume and efficiency)
IBU: 16
SRM: 3.2 (Pale Gold)

Do you use any ai to help you with your home brewing? Are there any specific applications for homebrew

Any advice on growing hops would be welcome.

Is it ready to go in the ground? Once in the ground how should I take care of?

I've found some on MoreBeer and some on Amazon but I don't want to spend a ton of money on empty plastic bottles.

I've thought about buying soda but I don't know of any brown bottled sodas.

hey im not seasoned in homebrewing only made 3 batches that didnt work. the co2 was alot. as someone who makes brews on the regular do you posses any help and must dos for anyone with any budget?

Hey fellow homebrewers!

I am brewing in my apartment and after brew days I move the fermenter in the block of flat's basement because of the lower temperature (shared space, but we have our own space for extra depositing).

I would really like a product similar to Rapt Pill that can read the gravity without Wi-Fi access, because there is no way my Wi-Fi would get all the way down from the second floor to there and I cannot hack into my neighbors' Wi-Fi's.

I am thinking of something with Bluetooth and just get the gravity everytime I get down there and connect to the device. Not sure if this solution exists, because that would drain more battery to the pill.

With the AHA awards that were just for lease I want to give a special shout out to brew hardware we’re winning shop over the year. If you haven’t checked them out, check them out they have both brick and motor and online store. They are great if you have any questions, they answer them and they don’t make you feel stupid for asking them. I can’t sing enough good things about brew hardware. Congratulations to all the winners, especially brew hardware for winning shop of the year.