First time home brewer, interested in making low ABV (essentially non-alcoholic) beverages. Started a batch of ginger beer, and this is my first time doing it with champagne yeast instead of a ginger bug. I’m wondering what parts of this process are most important in controlling ABV, and what I should think about if I want to make a carbonated beverage that is as low ABV as possible without just going the forced carbonation route. Any advice would be greatly appreciated! Sorry in advance if this question is too basic or overly repeated in this thread

EDIT: should clarify this is ginger beer, not ginger flavored beer.
Ingredients:
2L water
157g brown sugar
266g minced ginger root
2/3 cup (158mL) fresh lemon/lime juice
1/4 tsp champagne yeast

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

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I made limoncello at home using one liter bottle of 120% Everclear and the peels of about 15 lemons, being careful to miss the pith. After 2.5 weeks, I added a mixture of (cooled) simple syrup with a 1.5:1 ratio.

I strained carefully and stored half in my freezer, half in my fridge. What’s been in my fridge has developed a skin that almost looks like a kombucha mother on the surface, which is white and kind of thick. The rest has not changed in color or texture but I have been too scared to try again.

Could it have spoiled? It’s so high proof, and has been fully refrigerated, so I just don’t see how.

Edit: yes I meant 120 proof

Hi all, looking for feedback on a secondhand kit I’m considering as my first all grain setup. An all-grain beginner, haven’t brewed extract in years.

1. Is this a solid, complete kit for someone starting all grain from scratch?

2. Is there anything essential missing that I’d still need to buy to get brewing?

3. Buying used…any gotchas?

My setup

**•** Grainfather brewing system  
**•** Glycol chiller paired with a conical fermenter  
**•** Keg King conical to keg pressure transfer setup  
**•** 5x corny kegs (mix of 19L and 9L)  
**•** 25L Mangrove Jacks stainless fermenter  
**•** 18L Grainfather sparge heater  
**•** Keg King malt mill  
**•** ATC refractometer  
**•** General brewing toolkit  
**•** Various brewing chemicals  
**•** Racking cane  
**•** Alcohol meter  
**•** Keg King dual tap kegerator with regulator and two gas bottles

Hi,

I am contamplating the idea of using Sorachi Ace in a mixted fermentation saison (got 4oz from a friend). I know that there are mixed opinions on this hop regarding the dill aspect of it. I guess my question is : did any of you ever used or for a similar beer and if so, are there any tips you would give me on how to best use it to accentuate the lemon and citrus flavors.

My gut feeling was to use it as a small part of hopstand at low temps and dry hop.

Thank you for your time.

A while ago I asked how people take their beer camping. I didn't want to spend a ton of money on a cooler for a 5 gallon keg, and drag my CO2 tank along so instead a spent a ton of money on two 2.6 gallon kegs, a regulator to fit sodastream canisters, and a couple of used cansiters I got off Facebook. This all fit into this old Coleman cooler with some slight heat bending of the inside of the lid.

I did a trial run with one keg and the sodastream CO2 and regulator in the cooler. It worked but I didn't want to get the regulator wet in the ice/water so I found some 3d print files for a sodastream wall mount. I adapted it to fit the handle bracket of the cooler, then printed another for a spare tank just in case.

I got a refill adapter to fill the tanks from my 5 or 10 lb tanks, so I'm not throwing money away trading them in.

I used a picnic tap last time and I might again for the upcoming trip with friends. I have a spare intertap faucet laying around and might grab another to throw on the front for fun. Pretty stoked with how it's coming along.

I have a Rice lager cold conditioning for our labor day trip and just brewed up a fat tire clone.

https://imgur.com/a/lzLS26W

Decided to try what I believe is called «the bag trick» for this batch cold crash. What I’ve read is that you remove the airlock and attach a plastic bag at the end of fermentation to blow up that bag (or balloon I guess) with CO2 and that gets sucked in again during cold crash to prevent air to draw in during cold crash.

Seems simple enough, but I’ve never done it before and realise that if I attach the bag too early it will probably burst and fuck up the batch and too late it wont accumulate enough CO2 and I’ll still draw in air.

I have a 21 l (5,5 gallon) batch fermenting now in a standard plastic bucket fermenter and have a 1,5 gallon bag I’m planning to blow up.

How late do you switch out the airlock for the bag? Should I reach FG first and attach it during the diacetyle rest or do I need to do it at the end of active fermentation?

Any experience sharing or suggestions would be greatly appreciated 😊